Nicoise Noodles, Goats Cheese Feta & Toasted Crumbs
Serves 6
12 roma tomatoes / remove core, halve
place tomatoes on tray
season with salt, pepper, mixed herbs and olive oil
roast in a slow oven at 100c for several hours until dehydrated by ½
400 g. noodles / cooked
24 oven dried tomato halves / diced
250 g. black olives / pitted & chopped [reserve a few whole, for presentation]
36 leaves gourmet spinach
30 g. parmesan / grated
90 g. marinated goats cheese feta
1/3 cup breadcrumbs
1 clove garlic / minced
1 tablsp. fresh mixed herbs / chopped
to taste salt + pepper
Mix breadcrumbs, garlic, herbs & season.
Toast until golden.
Place tomatoes, olives & spinach in a warm pan.
Add noodles & toss.
Divide between 6 portions.
Sprinkle with parmesan.
Sprinkle with toasted crumbs.
Divide feta into 6 portions & add to the noodles.
