Pico de Gallo with Feta
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Pico de Gallo with Feta

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Serves 6

A great little twist on greek salad, which can be eaten at lunch or as a side dish to meat, especially lamb.

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  • Half a cucumber
  • 2 Vine-Ripened tomatoes
  • 1 large red onion
  • 5 spring onions
  • 1 green chilli
  • 100 grams of feta cheese
  • Balsamic reduction, to taste
  • 35g of rocket, washed
  • 3 sprigs of mint, leaves only
  • 3 sprigs of coriander, leaves only
  • 60ml of white wine vinegar
  • 100ml of olive oil
  • pinch of salt
  • pinch of cracked black pepper


    1. Finely dice the cucumber, tomatoes, red onion. Trim the spring onions and cut into scallions. De-seed and finely chop the green chilli.
    2. Next, roughly chop the coriander and mint. It is a good idea to clap the mint in your hands first, this breaks the capilliaries in the leaves and releases the flavour better.
    3. Crumble the feta cheese and place in a mixing bowl with the above ingredients and add the rocket, olive oil, white wine vinegar and salt/pepper.
    4. Toss the salad together for at least 30 seconds until well mixed and dressing has covered the ingredients.
    5. Serve with the balsamic reduction drizzled over to taste.
    6. If you want to make your own balsamic reduction, place equal amounts of caster sugar and balsamic vinegar in a heavy bottomed pan and leave on low heat for 4-6 hours until the liquid coats the back of spoon.

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