Hot Minted Feta with Chunky Greek Salad
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Preparation time:
10 minutes
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Cooking time:
5 minutes plus marinating
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Total time:
15
Ingredients
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100g Cypressa Greek Feta
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½ tsp Waitrose Mint Sauce
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½ essential Waitrose Romaine Lettuce or 1 Little Gem
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½ essential Waitrose Cucumber
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2 essential Waitrose Tomatoes
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½ x 350g tin Waitrose Pitted Black Olives in Brine, drained
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1 tbsp fresh mint, shredded
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1 tbsp essential Waitrose Low-Fat Vinaigrette
Method
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Using a sharp knife, cut the feta into eight even chunks. Place into a bowl with the mint sauce and mix, without breaking up the cheese, until evenly coated. Set aside for 10 minutes to marinate.
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Cut the lettuce, cucumber and tomatoes into 2-3cm chunks. Place in a bowl with the olives, fresh mint and dressing and toss to combine.
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Warm a non-stick frying pan over a medium to low heat. Add the feta and cook gently for about 2 minutes. Turn each cube over with a palette knife and cook for a further 2 minutes, or until hot and softened but not coloured. Spoon the salad onto serving plates and top with the hot feta. Serve immediately with warmed pitta bread.
Comments
Glossary
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Bread
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Brine
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Chunks
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Combine
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Cube
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Cucumber
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Dressing
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Heat
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Mint
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Mix
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Olives
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Palette knife
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Pitted
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Shredded
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Vinaigrette
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This recipe was first published in Mon Jun 01 01:00:00 BST 2009.
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