Feta Salad Ice in Frozen Tomato Cups and Feta Crea

Ingredients list for Feta Salad Ice in Frozen Tomato Cups and Feta Crea

• 60 grams Feta cheese
• 8 Tomatoes
• 1 medium Cucumber peeled and halved
• 8-9 Green olives pitted
• 1 tablespoon Sugar syrup
• 1 medium Onion sliced
• a pinch Dried oregano
• 1 tablespoon Capers chopped
• 1/2 teaspoon Salt
• Olive oil 1 tablespoon + for drizzling
• a few Iceberg lettuce leaves
• 1 Baguette sliced and toasted
• as required Butter
• for garnish Black olives

Method

1. Scoop out pulp from 4 tomatoes and freeze the cups.
2. To make feta salad ice, remove eye from remaining tomatoes and place in a blender jar. Add cucumber, green olives, feta cheese, sugar syrup, onion, oregano, capers, salt and olive oil and blend into a thick paste. Tear lettuce and add, blend again.
3. Place a wet muslin cloth into a strainer over a bowl. Strain the blended mixture and let the liquid drip for 4-5 hours in a refrigerator.
4. Pour the strained liquid into a barfi tray and freeze for 4 hours, scraping occasionally with a fork to create a flaky consistency.
5. Put the feta salad ice into frozen tomato cups, drizzle some olive oil on top and serve immediately.
6. To make feta cream bruschetta, apply some butter on toasted slices. Spread evenly a portion of the leftover feta cheese mixture onto each.
7. Garnish with black olive slices, drizzle some olive oil on top and serve immediately.

Nutrition Info