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Prepare Pickled Feta

  • Salt 3.0 g
  • Garlic cloves 1.0 each
  • Bay leaf 1.0 each
  • Thyme sprigs 1.0 each
  • Shallot, sliced 1.0 each
  • Black peppercorns 6.0 g
  • Sugar 100.0 g
  • Champagne vinegar 570.0 ml
  • Ice cubes 125.0 ml
  • Feta cheese 450.0 g

Prepare Pickled Apple Medley

  • Garlic cloves 2.0 each
  • Sugar 400.0 g
  • Salt 12.0 g
  • Water 240.0 ml
  • Champagne vinegar 1130.0 ml
  • Red apple, sliced 340.0 g
  • Green apple, sliced 340.0 g

Prepare Savoury Streusel

  • Almond flour 240.0 g
  • Brown sugar 145.0 g
  • Butter, unsalted, cold 115.0 g
  • Oregano, fresh, chopped 4.0 g
  • Fresh thyme, chopped 3.0 g
  • Salt 18.0 g
  • Black pepper, ground 4.0 g

Finish the Salad

  1. Prepare Pickled Feta

    • Combine all ingredients except the ice and feta cheese and bring to a boil, stirring to dissolve salt and sugar.
    • Add ice and allow to cool to room temperature and add feta, allow to marinate overnight under refrigeration.
    • Prepare Pickled Apple Medley

      • Combine all ingredients except the apples and bring to a boil, stirring to dissolve salt and sugar. Allow to cool to room temperature and add apples, allow to marinate for 1 hour or until taste is desired.
    • Prepare Savoury Streusel

      • Combine dry ingredients and herbs in a stand mixer, add butter and beat on low speed until mixture forms a crumble.
      • Spread mixture into a layer on a lined sheet pan and bake at 180°C until brown, toasted, and crunchy. Approx. 25 to 30 minutes.
    • Finish the Salad

      • Combine Hellmann’s® Greek Vinaigrette Dressing with salad greens and toss until evenly coated. Top salad with Pickled Feta, grilled chicken, olives, Pickled Apple Medley and the Savoury Streusel.