Herb-crusted feta sticks

Herb-crusted feta sticks

Total: 37 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 391 kcal
, Fat: 28 g
, Carbohydrate: 10 g
, Protein: 21 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Feta

1 organic lemon, use grated zest and 2 tbsp of juice
2 tbsp flat-leaf parsley, finely chopped
2 tbsp peppermint, finely chopped
½ tbsp ras el hanout
20 g breadcrumbs
360 g feta, cut into strips approx. 1 cm wide

Salad

400 g broccoli, cut into florets
200 g carrots, peeled into thin strips using a peeler.
½ tsp salt

Dressing

1 ½ tbsp lemon juice
2 tbsp olive oil
2 tbsp flat-leaf parsley, finely chopped
2 tbsp peppermint, finely chopped
½ tsp salt
a little pepper

To serve

2 beefsteak tomatoes, cut into slices approx. 1 cm wide
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How it's done

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Feta

Squeeze the lemon juice into a deep dish. Mix the lemon zest with all the other ingredients up to and including the breadcrumbs, transfer to a shallow dish. Dip the feta sticks in the lemon juice and then toss in the breadcrumbs, press firmly on the crumb coating. Place the feta sticks on a tray lined with baking paper.

Bake for approx. 7 mins. in the centre of an oven preheated to 160°C.

Salad

Heat the oil in a pan, stir fry the broccoli for approx. 7 mins., add the carrots, stir fry for a further 3 mins., season with salt.

Dressing

Combine the lemon juice, oil, parsley and mint, season.

To serve

Mix the broccoli, carrots, tomatoes and dressing. Serve with the herb-crusted feta sticks.

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