This salad is not for wimps. It’s got a sharp, salty, grassy bite that can take on strongly flavoured foods such as venison, guinea fowl, pheasant, rabbit, wild boar and the like. It can also star alongside terrines and pâtés and interesting European ‘country-style’ semi-dry salamis and cured sausages to form a memorable and scrumptious lunch.
Grab a baguette, add a bowl of tomatoes, a bottle of character red wine (anything too light will be swamped), and finish with cheese. Happy days.
Ingredients
—¼ cup golden raisins or sultanas 2 Tbsp extra virgin olive oil 1½ Tbsp sherry or red wine vinegar 1 tsp flaky sea salt (or less of table salt) Freshly ground black pepper 12 pimiento-stuffed olives 1 clove garlic, peeled and finely chopped 3 cups, lightly packed, parsley florets 100g (3-4 oz) feta cheese, crumbled
Method
—1 Pour a little just-boiled water over the raisins or sultanas and leave them to soften for 30 minutes. Drain.
2 Whisk oil, vinegar, salt and pepper together in a salad bowl.
3 Roughly chop olives and add to dressing with garlic. Toss, then add parsley florets and toss again. Add feta, give one last toss and serve immediately.
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