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Breaded feta with salad
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 453
  • Fat about 35g
  • Carbohydrates about 18g
  • Protein about 15g
This is needed
This is needed for 4 people
For the crumb coating
  • 2 tbsp white flour
  • 1 eggs, beaten
  • 3 tbsp ground hazelnuts
  • 3 tbsp breadcrumbs
  • 250 g feta, cut in half
  • oil, for frying
Pepper and tomato salad
  • 3 tbsp olive oil
  • 0.25 tsp salt
  • 2 tbsp red wine vinegar
  • a little pepper
  • 50 g Kalamata olives, pitted, halved
  • 1 spring onions, cut into rings
  • 250 g mini peppers, cut lengthwise into thin strips
  • 0.5 bunch oregano, torn into pieces
  • 250 g different coloured cherry tomatoes, cut into thirds
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And that's how it's done
And that's 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.