for 4 person

For the crumb coating

2 tbsp	white flour
1	egg, beaten
3 tbsp	ground hazelnuts
3 tbsp	breadcrumbs
250 g	feta, cut in half
	oil, for frying

Pepper and tomato salad

2 tbsp	red wine vinegar
3 tbsp	olive oil
¼ tsp	salt
a little	pepper
250 g	mini pepper, cut lengthwise into thin strips
250 g	different coloured cherry tomatoes, cut into thirds
1	spring onion, cut into rings
50 g	Kalamata olive, pitted, halved
½ bunch	oregano, torn into pieces

How it's done

For the crumb coating

Place the flour and egg in two separate shallow dishes. Mix the hazelnuts and breadcrumbs, place in a shallow dish. Toss the feta in the flour and shake off the excess. Dip the feta in the egg and then in the breadcrumbs, press firmly on the crumb coating. Heat the oil in a non-stick frying pan. Fry the feta for approx. 3 mins. on each side.

Pepper and tomato salad

Whisk the vinegar and oil in a bowl, season. Add the pepper, tomatoes, onion, olives and oregano, mix. Plate up the feta, serve the vegetables on top.

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