Greek Salad with Heirloom Tomatoes, Deep-Fried Feta, Salsa Verde and Tahini Recipe - Great British Chefs

Ingredients

• 2 green peppers, roughly chopped
• 2 cucumbers, roughly chopped
• Kalamata olives, 1 whole jar
• 2 tbsp of capers
• 2 anchovies, minced
• 1 red onion, finely sliced
• 3 heirloom tomatoes, 2 sliced into rounds, 1 roughly chopped
• 75g of sunflower seeds
• 75g of pumpkin seeds
• 1 tsp oregano
• 1 tbsp of olive oil
• salt and pepper
• 3 anchovies, finely chopped
• 1 tbsp of capers
• 1 garlic clove
• 2 tbsp of red wine vinegar
• 1 tsp Dijon mustard
• 2 bunches of fresh mint, leaves picked
• 1 bunch of fresh parsley, leaves picked
• 400ml of extra virgin olive oil
• 100ml of honey
• 100ml of tahini
• 400g of feta, sliced into large chunks
• 1 Freshlay Farms Golden Yolker® egg, beaten
• 100g of plain flour
• 100g of breadcrumbs
• 500ml of vegetable oil, for deep-frying