|Hot Minted Feta with Chunky Greek Salad|
**Hot Minted Feta with Chunky Greek Salad**
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.
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