The sun is out and a fresh salad is all you can think about? Here is a great way to add a little extra to your salad! Feta is always nice with salad, but the crust makes the whole salad to a real lunch or dinner and doesn’t leave your hungry. You can of course also prepare as a starter. The crispy crust is delicious and I can also imagine other fruit that would go well with it!
See how to prepare here:
Ingredients for 4
For the salad:
150g lambs lettuce
1 fresh mango
For the feta cheese:
1 pack of feta cheese (approx, 200g)
1 tablespoon milk
3 tablespoons flour
1 teaspoon paprika (spice)
Salt & pepper to taste
8 teaspoons mixed seeds (e.g. sesame, flaxseeds, pumpkin and sunflower seeds)
2 tablespoons honey to drizzle on top of the feta
Sunflower oil to fry the feta
For the dressing:
1 teaspoon Dijon mustard with Honey (au Miel)
1 teaspoon L’Ancienne mustard
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
Salt & pepper
Just add more of the ratio if you need additional dressing.
Wash and dry the lambs lettuce. Peel the mango and cut into little squares. Set aside.
Prepare the dressing, by whisking the ingredients above together.
Cut the feta into 4 equal sized sticks. Mix flour and spices together in a flat bowl. In a second flat bowl, mix milk and egg together. In a third bowl, pour the seeds together. Now take each feta cheese sticks and first roll in the flour mix, then in the egg mix and repeat. Last roll in the seed mix and set aside. Repeat with the other feta cheese bits.
Meanwhile heat the oil in a pan and then fry the feta cheese sticks until golden brown from all sides.
Mix the salad with the dressing and mango. Place the fried feta sticks on top and drizzle with honey. Enjoy!