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Herb-crusted feta sticks
30 m active | 37 m total
Nutrition facts per serving:
  • Energy in kcal about 391
  • Fat about 28g
  • Carbohydrates about 10g
  • Protein about 21g
This is needed
This is needed for 4 people
Feta
  • 1 organic lemon, use grated zest and 2 tbsp of juice
  • 2 tbsp flat-leaf parsley, finely chopped
  • 2 tbsp peppermint, finely chopped
  • 0.5 tbsp ras el hanout
  • 20 g breadcrumbs
  • 360 g feta, cut into strips approx. 1 cm wide
Salad
  • 400 g broccoli, cut into florets
  • 0.5 tsp salt
  • 200 g carrots, peeled into thin strips using a peeler.
Dressing
  • 1.5 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp flat-leaf parsley, finely chopped
  • 0.5 tsp salt
  • 2 tbsp peppermint, finely chopped
  • a little pepper
To serve
  • 2 beefsteak tomatoes, cut into slices approx. 1 cm wide
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And that's how it's done
And that's 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.