Spiced Feta with Apple, Cashew Crumb & Greens

by Chef Ana Sorturn

This recipe comes to TableFare from Chef Ana Sorturn as part of her contribution to Spice Inspiration.

Serves 6 or 8

½ pound feta cheese, preferably French sheeps milk or goats milk, drained and roughly crumbled
¼ teaspoon allspice
¼ teaspoon black pepper
¼ teaspoon sumac
½ teaspoon Aleppo chiles*
1 tablespoon chopped parsley
1 cup peeled and finely chopped apple
2 tablespoons olive oil
1 cup lightly toasted cashews
1 cup of plain pita chips
¼ teaspoon cinnamon
Pinch of nutmeg
½ pound mesclun greens or other salad greens
1 apple, thinly shaved
1 watermelon radish, thinly shaved
Olive oil
Juice of half a lemon

In a mixing bowl, combine feta, allspice, pepper, sumac, Aleppo chiles, chopped parsley, diced apple & olive oil.  Mix until combined well and set aside.

Meanwhile grind the cashews and toasted pita with the cinnamon, nutmeg, salt and pepper to taste until you have a sticky crumb.

In a large salad bowl, toss the mesclun, shaved apple, radish with lemon and olive oil and season with salt and pepper to taste.  Spoon  a heaping tablespoon of crumb on a salad plate and top with a heaping tablespoon of spiced feta.  Set some dressed greens next to it and serve immediately.

* Aleppo is a popular chile flake from Northern Syria. It offers a more interesting flavor spectrum than classic red chile flakes, with earthy, sweet, and sour elements along with a nice bit of heat. They are a bright intense shiny red color, but are soft and moist compared to typical red chile flakes.  These are worth seeking out from a specialty spice merchant and can be used in any recipe calling for red chile flakes. Scoville units - 15,000.