30 June 2009
Woah is me, my camera is acting up again so periodically I will be offering you dishes from my archives of yet to be published recipes. The long and the short of it is that sometimes it works and sometimes it doesn't. Like the time I tried to enter a Spanish Tapas event from Nuria or the Royal Foodie Joust a few days ago. I took photos, they all appeared to be there on the camera disk but when I downloaded them on to my computer they had miraculously disappeared. I guess these events were not meant to be, so I carry on with an on again off again camera continuing to prepare delicious dishes and trying to share them with you. Today I bring you
a delicious Greek-inspired salad I tried a
few weeks ago. It is topped with pan
fried/grilled feta cheese marinated in mint
which brought the salad out of the ordinary
**Hot Minted Feta with Chunky Greek Salad**
100g goat cheese feta
1 tablespoon fresh mint, finely chopped
2 tablespoons olive oil
½ medium cucumber
1 medium green, yellow or red pepper
2 medium tomatoes
4 servings mixed lettuce greens
Handful fresh mint, shredded
Handful of pitted black olives, drained
1/4 cup Vinaigrette
Using a sharp knife, cut the feta into eight even chunks. Place into a bowl with the mint and olive oil and mix, without breaking up the cheese, until evenly coated. Set aside for 10 minutes to marinate.
Cut the lettuce, peppers, cucumber and tomatoes into 2-3cm chunks. Place in a bowl with the olives, shredded mint and vinaigrette and toss to combine.
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 pita bread.