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Helena Moursellas' maroulosalata with creamy feta dressing recipe

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Maroulosalata is a Greek salad made with crispy lettuce, fresh herbs and feta. In chef Helena Moursellas' take, dill takes centre stage, perfectly complementing the tangy, creamy feta dressing. It's easy to prep ahead and perfect for barbecues - just dress before serving. See method

Serves 6
Takes 15 mins
111 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

4 Little Gem lettuces, cored and thinly sliced
3 spring onions, thinly sliced
10g fresh dill, leaves picked and finely chopped
50ml olive oil
2 tbsp red wine vinegar
70g feta, crumbled

High in monounsaturated fat and a source of folic acid

Each serving contains

Energy
460kj
111kcal 6%
Fat
10g 15%
Saturates
3g 16%
Sugars
1g 1%
Salt
0.2g 4%

of the reference intake
Carbohydrate 1.3g Protein 2.6g Fibre 0.7g

Method

Put the lettuce, spring onions and half the dill into a salad bowl and mix to combine.
Put the olive oil, red wine vinegar and 50g crumbled feta in a small food processor and blitz until smooth; season. Pour over the lettuce mixture and toss to coat. Scatter with the remaining feta and dill to serve.

See more Salad recipes