Kale and Persian Feta Salad with Roasted Shrimp

By • January 21, 2014 0 Comments

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Author Notes: This was inspired by one of my favorite go to recipes from Real Simple (chicken with white beans and tomatoes). I wanted to utilize the indulgently creamy Yarra Valley Persian Feta with the Kale and decided to give a different slant to the roasted items in the dish and came up with chick peas and shrimp which worked wonderfully. I can purchase the Yarra Valley Feta at my local market. It is a cow's milk feta cheese that is marinated in olive oil with herbs, garlic and peppercorns. If you don't have access, you could marinate your own favorite feta, although it is worth the search for the Yarra Valley Dairy's as it is divine!!nelsonmeg


Serves 4

Roasted Chick Peas, Tomatoes & Shrimp

  • 2 cans chick peas (I used no added salt) rinsed & drained
  • 1 pint ripe grape tomatoes
  • 3 sprigs fresh thyme
  • 3 sprigs fresh oregano
  • 3 cloves garlic, peeled and smashed
  • 1/4 - 1/2 teaspoons crushed red pepper (to your taste).
  • 3 tablespoons good quality olive oil
  • 1/2 teaspoon kosher salt or sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 cup dry white wine
  • 1 pound large shrimp, peeled & deveined (16-18 count)
  1. Heat oven to 425.
  2. Remove the skins from the rinsed chick peas by slipping them off between your fingers. Place in large shallow baking dish.
  3. Now add the tomatoes, crushed garlic, oregano and thyme, crushed red pepper, olive oil, white wine, salt & pepper to your dish and toss together.
  4. Cover dish loosely with parchment paper and bake for 25-30 minutes. Remove parchment paper and give another light toss.
  5. Evenly place shrimp on top of the chick pea/tomato mixture. Lightly drizzle with olive oil and smooth over each shrimp. Return to oven and bake 10 minutes. Flip shrimp over with tongs and continue baking for 6 minutes or until your shrimp are gently cooked through. (If you use a smaller shrimp, this cooking time will vary obviously).

Kale Salad with Persian Feta

  • 5 ounces package of Baby Kale
  • 1/2 cup Yarra Valley Dairy Persian Feta (include oil with cheese for this measurement)
  1. While your chick peas roast, remove peppercorns and bay leaf from feta. Place in strainer over a small bowl to catch the oil. Reserve.
  2. After you have turned your shrimp for last roasting period, In a shallow salad bowl, toss the kale with the reserved oil from the feta. Saturate to your liking. I had between 1/8 and 1/4 cup of reserved oil.
  3. When shrimp are cooked, use tongs to move them to one side of your baking dish (or move to another dish if you wish). Top salad first with warm chick pea/ tomato mixture. Then add the rosted shrimp. And, as final step add the crumbled feta over the entire salad.
  4. Serve with crusty bread and enjoy.

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