I've been having a bit of a love affair with feta recently. Somehow the sharp, salty creaminess seems to be the perfect candidate for a number of culinary vacancies - finishing off a sandwich, melting onto toast, making up a simple salad.
This particular salad is the latest reason why I adore it. It's nothing special, no fancy ingredients, or techniques. But it is yum...
Feta, Avocado and Fennel salad
It's just that:
and Avocado (ripe and cubed)
with a squeeze of lemon, a drizzle of olive oil, and a sprinkling of salt and pepper...