Warm minty feta salad

My amazing friend (and fellow food-lover) Kat and I first tried this salad whilst she was living with me over the summer.  I think it must have been September-ish – so it was still technically summer, but starting to get cold again (which would imply that it had actually been warm this summer – it wasn’t).  A semi-warm salad sounded like an excellent idea.  And indeed it turned out to be rather fantastic.

We both had a bit of a reminiscent craving for it over the weekend.  We decided to have a fridge left-over-based meal before leaving for the holidays, so we made this as a main course.  Yummy!

Apparently we ate most of the feta off the top - oops

We drank a chardonnay – Olivier Leflaive – Les Sétilles 2009 (Bourgogne) with it – which balanced the mint out really well.  Incidentally, I’ve previously ranted about the bizarre cork for the 2008 Les Sétilles, and we were glad to see that they appear to have sorted that out and just used a normal fake cork.

Warm minty feta salad

Serves 2
Adapted from Waitrose.

This salad would work well as a starter, or as a main course, or as a side salad to go with a barbeque (lamb skewers perhaps?).  Simply adjust the amount of each ingredient that goes in (particularly the cheese) as you see fit.  The measurements are completely adjustable anyway – that’s the beauty of salads!

Ingredients

200g of feta cheese (200g is the smallest amount in my local supermarket – might as well just use it all)
4 tbsp mint sauce (use less if you’re not a huge fan of mint)
1 small pack of mixed salad leaves
½ a small cucumber
2 tomatoes
175g jar of black olives in brine, drained
1 tbsp fresh mint, shredded (don’t worry if you don’t have any, just use extra mint sauce in the marinade)
1 tbsp vinaigrette (or more, depending on how saucy you like you salads)

Directions

1.  Cut the feta into about 16 even chunks.  Place these in a small bowl, add the mint sauce and gently mix without breaking up the cheese, until evenly coated.  Set aside to marinate for at least 10 mins.

2.  Cut the tomatoes and cucumber into 2-3cm chunks, along with the salad, if necessary.  Place in a salad bowl with the olive, fresh mint and vinaigrette and toss to combine.

3.  Warm a small non-stick frying pan over a medium to low heat.  Add the feta and cook  gently for about 4 mins, until the cubes start to melt a bit, but don’t colour.  Either spoon the salad into plates and serve the feta on top, or add the feta to the big salad bowl and gently mix.

Enjoy!

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Filed under Recipes, Savoury Foods

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