Grilled Feta With Blood Orange, Red Pepper And Mint Salsa

• For the salsa:
• 1 blood orange, skin, seeds and membrane removed, cut in 1/4" pieces
• 1 small sweet red pepper, stemmed and seeded, finely diced
• 1 small red onion, finely diced
• 1/4 cup chopped fresh mint leaves
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• For the grilled feta:
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1/2 pound block of feta cheese
• 1/4 cup extra-virgin olive oil
• Fresh whole mint leaves for garnish

1. Combine all the ingredients together in a large bowl. Mix well to combine.
2. Toast cumin and coriander seeds in a dry skillet over medium heat until fragrant, about 30 seconds. Transfer to a mortar with pestle. Add peppercorns. Grind until fine.
3. Preheat oven broiler. Drain feta and pat dry with a kitchen towel. Pat spices on all sides of feta. Cut in 1/2" slices. Arrange feta slices in a baking pan. Drizzle with olive oil. Grill in oven until edges turn golden.
4. Arrange slices on a serving plate (or serve directly in baking pan if decorative.) Spoon olive oil around feta. Top feta with salsa. Garnish with fresh mint leaves. Serve immediately with pita bread, crostini or peasant bread.

salsa, membrane, sweet red pepper, red onion, mint leaves, freshly squeezed lemon juice, salt, freshly ground black pepper, cumin seeds, coriander seeds, black peppercorns, feta cheese, extravirgin olive oil, mint

Taken from food52.com/recipes/3486-grilled-feta-with-blood-orange-red-pepper-and-mint-salsa (may not work)