Spinach and feta dumplings with tomato salsa two hundred grams baby spinach leaves, chopped two hundred twenty five grams feta fifty grams finely grated parmesan, plus extra, to serve  fifty grams plain flour, plus extra, for dusting two eggs one third cup chopped chives one clove garlic, crushedTomato salsathree hundred grams mixed cherry tomatoes, halved one cup mint leaves one clove garlic, crushed two tablespoons olive oil one tablespoon white wine vinegar sea salt and cracked black pepper  one// To make the tomato salsa, place the tomatoes, mint, garlic, olive oil, vinegar, salt and pepper in a bowl and toss to combine. Set aside. two// Place the spinach, feta, parmesan, flour, eggs, chives, garlic salt and pepper in a bowl and mix until a sticky dough forms. Roll tablespoons of the mixture into balls and roll in the extra flour.  (Don`t make the balls too big) Cook, in batches, in a large saucepan of boiling water for three-four minutes or until firm and floating to the surface. Remove with a slotted spoon and set aside. three// Melt the butter in a non-stick frying pan over high heat. Add the dumplings and cook for two minutes each side or until golden. Serve with tomato salsa and extra parmesan. Serves four. 

Jul 28 -

Spinach and feta dumplings with tomato salsa


two hundred grams baby spinach leaves, chopped

two hundred twenty five grams feta

fifty grams finely grated parmesan, plus extra, to serve 

fifty grams plain flour, plus extra, for dusting

two eggs

one third cup chopped chives

one clove garlic, crushed

Tomato salsa

three hundred grams mixed cherry tomatoes, halved

one cup mint leaves

one clove garlic, crushed

two tablespoons olive oil

one tablespoon white wine vinegar

sea salt and cracked black pepper

 

one// To make the tomato salsa, place the tomatoes, mint, garlic, olive oil, vinegar, salt and pepper in a bowl and toss to combine. Set aside.

two// Place the spinach, feta, parmesan, flour, eggs, chives, garlic salt and pepper in a bowl and mix until a sticky dough forms. Roll tablespoons of the mixture into balls and roll in the extra flour.  (Don`t make the balls too big) Cook, in batches, in a large saucepan of boiling water for three-four minutes or until firm and floating to the surface. Remove with a slotted spoon and set aside.

three// Melt the butter in a non-stick frying pan over high heat. Add the dumplings and cook for two minutes each side or until golden.

Serve with tomato salsa and extra parmesan.

Serves four. 

n. Every day, every meal vb. Written by two food makers Stephanie and Emily