Feta And Lemon Dip With Crispy Pita And Tomato Salad

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donna hay


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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

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