for 4 person

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	carrot, 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 tomato, cut into slices approx. 1 cm wide

How it's done

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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