Feta And Lemon Dip With Crispy Pita And Tomato Salad
Ingredients
- 4 small pita breads
- olive oil, for drizzling
- 250 g cherry tomatoes, chopped
- ½ cup basil leaves
- ¼ cup mint leaves
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon finely grated lemon rind
- 1 teaspoon white balsamic vinegar
- sea salt and cracked black pepper
- 200 g soft feta, chopped
- 2 teaspoons finely grated lemon rind
- 2 teaspoons lemon juice
- 1 clove garlic, crushed
- 2 tablespoons olive oil
Instructions
Feta And Lemon Dip With Crispy Pita And Tomato Salad serves 6 original recipe by Donna Hay.
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