Method

1.  Well in advance, use a SPAR Good Living heart cutter as a template, when using a small paring knife to cut a heart shape from each feta round. Wrap a slice of salmon around each heart and pat around so it covers the heart shape.
2. Dip each one in beaten egg to coat all over, and transfer directly into a plate of breadcrumbs, turning it over, until the crumbs adhere all over. Repeat this process, for an even, sufficiently thick coating.
3. Cover and refrigerate them until required. This can be done the day before.
4. Prepare the sauce by combining a little of the measured fruit juice with the corn-flour and stirring this paste into the remaining fruit juice heating in a small pot (or jug in the microwave). Stir until the sauce comes to the boil.
5. Set aside out of the fridge, until required.
6. Just before serving, shallow-fry each crumbed feta-heart in heated olive oil, for 2 - 3 minutes, turning once, until attractively browned and crisp. Remove onto crumpled kitchen paper towel and drain briefly before serving.