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    Hot Minted Feta with Chunky Greek Salad

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    Hot Minted Feta with Chunky Greek Salad

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 5 minutes plus marinating
    • Total time: 15 15 minutes

    Serves: 2


    • 100g Cypressa Greek Feta
    • ½ tsp Waitrose Mint Sauce
    • ½ essential Waitrose Romaine Lettuce or 1 Little Gem
    • ½ essential Waitrose Cucumber
    • 2 essential Waitrose Tomatoes
    • ½ x 350g tin Waitrose Pitted Black Olives in Brine, drained
    • 1 tbsp fresh mint, shredded
    • 1 tbsp essential Waitrose Low-Fat Vinaigrette


    1. 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.
    2. 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.
    3. 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.

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