A light and lovely dessert salad, or meal if you wish
Serves 1
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A vibrant summer salad oozing with fresh and fruity flavours, packed with fresh seasonal produce such as strawberries, avocado, mint, coriander and more. Comes with an edge of grilled feta so it doesn’t leave your tummy rumbling.


  • 200 g firm Greek goat's feta
  • ⅓ cup (80 ml) extra virgin olive oil
  • 2 tsps ground sumac
  • 1 tbsp yellow mustard seeds
  • ¼ cup (60 ml) cider vinegar
  • 1 tbsp honey
  • 1 large avocado (320 g), sliced
  • 250 g strawberries, halved or quatered
  • 2 green onions (scallions), sliced thinly
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander (cilantro) leaves

Pat fetta dry with paper towel; brush fetta with 1 tbsp of olive oil and coat in sumac. Heat a chargrill pan (or frying pan) over medium heat. Place a piece of baking paper in pan; cook fetta for 6 mins on each side (topping with paper again before you flip it to the other side) or until strong grill marks appear. Transfer to a wire rack to cool.


Toast mustard seeds in a small frying pan over medium heat for 2 mins or until they start to pop. Transfer to a small bowl; stir in vinegar, remaining oil and the honey. Season to taste.


Layer avocado, strawberries, green onion, herbs and almonds on a platter; top with coarsely crumbled fetta. Drizzle with mustard dressing. Serve immediately.

TIP Make sure you buy a firm fetta so it doesn’t melt when grilled; you could use haloumi instead of feta. To freshen herbs, place in a bowl of iced cold water for 5 mins. Drain; pat dry with paper towel.

Photo: bauersyndication.com.au

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