Feta Souffle with Byzantine Grape Dressing
A light, fluffy cheese souffle complimented with the zing of fresh grapes, sherry vinegar and smooth...
500g fresh tomato
8 cloves fresh garlic
3 red capsicum
1 bunch fresh coriander
15g vegetable oil
5g coriander powder
20g chilli powder
20mL white vinegar
50mL olive oil
1L tomato paste
10g lemon wedges
50g slivered almonds
50g cashew nuts
Coat the fish with a mix of white vinegar and salt, then rinse under cold water.
Spread a tablespoon of olive oil over the fish and squeeze fresh lemon over it.
Place fish on an olive oil greased cooking tray and bake at 150 C for 20-25 minutes.
In a separate pan, mix five tablespoons of olive oil with the blend of nuts and cook on a medium heat for about three minutes, or until lightly golden.
In a large pan, add vegetable oil, chopped onion and crushed garlic, cook until golden.
Recipe provided by Zahli Restaurant