For the cucumber salad whipped feta dip, combine the cucumber, spring onions, lemon zest and juice, parsley, dill and chives in a bowl. Toss to combine and season with freshly ground salt and black pepper. Set aside at room temperature for the flavours to develop.
Place the feta cheese, Greek yoghurt and the olive oil into a food processor or Thermomix and process or blend until smooth. Place half of the mixture into a serving bowl and top with the cucumber salad. Set aside the other half for the baked salmon side.
For the baked salmon side, preheat oven to 160°C/320°F.
Line an oven tray with baking paper and lay the salmon on top, drizzle with a little olive oil and season with freshly ground salt and black pepper. Bake for 20-25 minutes or until just cooked through. Cool, cover and refrigerate until needed. (The salmon can be cooked the day before).
In a bowl, combine sliced grapes, chilli, capers, parsley, dill, mint, olive oil, lemon zest and juice, season with freshly ground salt and black pepper.
Slide the salmon onto a serving platter and top with the remaining half of the whipped feta followed by the green grape, almond and herb salad. Serve with the cucumber salad whipped feta dip, sliced fresh bread or sourdough, lavosh, avocado halves, lemon quarters and pickled onions.
To make Gluten Free – use gluten-free lavosh/crackers and bread.
To make Nut Free – omit almonds from recipe.
Not suitable to freeze.
