A fresh salad recipe for how to quickly turn your almond milk leftovers into feta crumbles to throw on top!
Dairy-Free Feta Crumbles
1 cup of almond pulp leftover from homemade almond milk
6 tablespoons olive oil
1 lemon juiced
1 ¾ teaspoon pink flaked salt
1 teaspoon garlic flakes
1 teaspoon fresh rosemary
½ teaspoon cracked pepper
½ teaspoon mascabo sugar
Horiatiki Salata (Salad)
1 long cucumber halved lengthways and sliced
500 g cherry tomatoes in half
1 red onion thinly sliced
1 cup pitted Kalamata olives in half
1 green capsicum bell pepper, thinly sliced
Pink salt and freshly ground black pepper
Olive oil for drizzling
A generous pinch of dried oregano
1 batch of Almond Pulp Feta Crumbles or dairy-free feta
To make the almond pulp feta crumbles: Blend all ingredients except for the almond pulp. Stir through the almond pulp until well combined. Reserve until needed.
To make the salad: Combine the cucumber, tomato, onion, olives, and capsicum in a large bowl. Season well with salt and pepper, drizzle over a little olive oil, and add the dried oregano. Toss together. Stir through half of the feta crumbles and scatter the rest on top.