Baked feta with a chestnut crust

salad Vegetarian Autumn
Total: 50 min. | Active: 25 min.
vegan, lactose-free

Salty feta and earthy, sweet chestnuts are a match made in heaven. When combined with a chestnut crust, they make a wonderful topping for a fresh grape and mint salad. A wonderful starter but also perfect as a light lunch with a piece of baguette.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 people

Crust
2 tbsp sugar
1 tbsp water
100 g frozen peeled chestnuts, defrosted, finely chopped
50 g breadcrumbs
30 g butter, soft
  salt and pepper to taste
360 g feta
Salad
1 tbsp vinegar
2 tbsp rapeseed oil
750 g mixed seedless grapes, cut in half
1  onion, halved, cut into thin strips
3 sprig peppermint, finely chopped
  salt and pepper to taste

How it's done

Crust

Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the chestnuts, mix, allow to cool slightly. Add the breadcrumbs and butter, mix, knead to form a compact mixture, season. Pat dry the feta, top with the chestnut mixture, press down gently, place on a baking tray lined with baking paper.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove.

Salad

Whisk the vinegar and oil in a bowl. Add the grapes, onions and mint, mix, season. Halve the feta, serve with the salad.

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