This pretty little salad may require up to 48 hours for the raw cheese to ferment. Do not despair, make the raw feta in advance so you have it on hand to assemble a nourishing breakfast salad, a pretty workday lunch, a very special romantic entree for your lover, or as part of a festive feast for all.
Breakfast salads are becoming increasingly popular. The perfect start to a great day, or use it as health insurance like I do if the rest of my day goes pear-shaped. Load your salad with lots of extra goodies such as avocado, animal protein of your liking – cured ocean trout would be great with this – or a natural breakfast topper which are readily available in good food stores. Guaranteed to ramp up your nutrient density for the day and give you those all-important essential fatty acids and brain-boosting protein kick-start.
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Raw almond feta salad
- Total Time: 48 hours
- Yield: 2 1x
- Diet: Vegan
Ingredients
1½ cups blanched almonds, soaked overnight, drained
½ cup lemon juice, freshly squeezed
3 tablespoons extra-virgin olive oil
¼ cup water
1–2 cloves garlic, peeled
1 teaspoon salt
1 capsule probiotic, powder only, discard outer casing
For the salad
1 red radish, finely sliced on a mandolin./4 cherry tomatoes, quartered
1/4 cup sunflower sprouts
1/4 cup toasted seeds and nuts – sesame, pepitas, sunflower, pinenuts
Edible flowers to garnish
Instructions
- Place almonds and remaining ingredients in a high-speed blender.
- Process until smooth.
- Line a medium size mixing bowl with a double-folded layer of clean cheesecloth.
- Spoon almond feta into the cheesecloth.
- Gather the edges of the cheesecloth into a bundle, like an ol’ fashioned Christmas pud.
- Secure with a rubber band or tie with natural string.
- place a colander or sieve underneath your cheesy bundle.
- Place back into the mixing bowl.
- This will allow any excess moisture to drain off. Chill overnight.
- Next day, remove from cheesecloth, either discard or wash cheesecloth. Transfer to a mixing bowl, adjust seasoning as required.
- Store in a butter dish as I have or a sealed glass container in the fridge.
- Use within 5 days.
- Prep Time: 48 hours
- Category: Plant-based
- Method: Ferment
- Cuisine: Plant Based
For the salad
- Total Time: 20 minutes
- Yield: 1-2 1x
- Diet: Vegan
Ingredients
2 tablespoons raw almond feta
3 tablespoons toasted buts and seeds
1 teaspoon black sesame seeds
½ cup sunflower sprouts
2 radish, very finely sliced
6 cherry tomatoes, quartered
Salt
Cracked black pepper
Edible flowers
Micro herbs and greens
Olive oil to your liking
Instructions
- Spoon a quenelle of raw almond feta on each plate.
- Scatter activated spicy tamari maple sunflower seeds & buckwheat.
- Carefully arrange remaining ingredients and season to taste.
- Garnish with edible flowers, micro herbs and olive oil.
- Serve with love!
- Prep Time: 20 minutes
- Category: Plant-based
- Cuisine: Modern Australian
how to make plant-based feta