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Ingredients
- 50g fetta
- 2 tbsp chives (snipped)
- 2 tbsp each mint and basil leaves (torn)
- 1 punnet each red and yellow cherry tomatoes (halved).
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice,
- 1 tsp lemon zest (grated
- salt and pepper.
Method
Crumble 250g fetta in a small bowl. Add 2 tbsp chives (snipped) and 2 tbsp each mint and basil leaves (torn) and toss to combine.
Slice 4 Lebanese cucumbers and place on a serving platter. Top with 1 punnet each red and yellow cherry tomatoes (halved).
In a small bowl, whisk 1/4 cup extra virgin olive oil, 2 tbsp lemon juice, 1 tsp lemon zest (grated), salt and pepper. Drizzle dressing over tomatoes and cucumbers and sprinkle with fetta.
To serve
Serve with grilled pork and fennel sausages.
