Summer salad with crunchy feta

Summer salad with crunchy feta

Total: 30 min. | Active: 30 min.
vegetarian
Nutritional value / person: 548 kcal
, Fat: 41 g
, Carbohydrate: 27 g
, Protein: 17 g
Fruit in your salad? Yes, that works – try my refreshing summer salad with raspberries, crisp greens and crunchy fried feta. A simple, delicious recipe that tastes of summertime. Time to get started!

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

Dressing

50 g raspberries
2 garlic cloves, sliced
2 tbsp apple vinegar
4 tbsp olive oil
1 tsp liquid honey
½ tsp salt
a little pepper
½ bunch basil, finely chopped

Feta

1 egg
60 g panko breadcrumbs or regular breadcrumbs
1 tbsp white flour
200 g feta, cut into approx. 2 cm cubes
3 tbsp sunflower oil

Salad

4 baby lettuce, cut into strips approx. 2 cm wide
1 cucumber, halved, cored, cut into slices approx. 1 cm thick
1 spring onion incl. green part, halved lengthwise, thinly sliced
150 g raspberries
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How it's done

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Dressing

Place the raspberries in a tall measuring cup along with all the other ingredients up to and including the pepper, puree. Mix in the basil, cover and chill the dressing.

Feta

Beat the egg in a deep dish. Empty the breadcrumbs into a deep bowl, and the flour into a shallow dish. Toss the feta in the flour and shake off the excess. First dip the feta in the egg, then in the breadcrumbs, firmly pressing on the crumb coating.

Heat the oil in a non-stick frying pan. Reduce the heat, fry the feta over a medium heat for approx. 5 mins. all over, remove, drain on kitchen paper.

Salad

Arrange the mini lettuce, cucumber and spring onions on a platter. Drizzle the dressing over the top, garnish with feta and raspberries.

Good to know
Serve with: Toasted bread

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