In this recipe I have added cumin and fenugreek for a touch of spice.
1 teaspoon cumin and fenugreek (optional)
500 g fresh cherries, pitted
100 g Greek feta, crumbled
2 tablespoons finely chopped flat-leaf (Italian) parsley
2 tablespoons) slivered or flaked almonds, toasted
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
1 Preheat the oven to 150˚C.
2 Place the cherries, feta, parsley and spices in a bowl and gently toss to mix. Scatter the almonds on top.
4 To make the dressing, place all the ingredients in a bowl and whisk until well combined. Pour the dressing over the salad and serve.