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Arugula salad with raspberries, sesame-breaded feta cheese and cashew nuts

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Ingredients for 4 servings:

  • 1 bag of arugula
  • 1 bowl of raspberries
  • 1 pack of feta cheese
  • 1 can cashew nuts, salted if desired
  • 1 lemon(s)
  • some mint
  • some balsamic vinegar
  • some oil
  • 1 egg yolk, whisked
  • e.g. sesame
  • e.g. breadcrumbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the arugula and raspberries and place them in a large bowl. Cut the feta cheese into cubes, dip them first in the egg yolk, then coat them in breadcrumbs until completely coated. Dip the cubes again in the egg yolk, then coat them in sesame seeds. This protects the cheese from melting in the heat and gives it a crispy coating. Place the cheese in a pan and fry until golden brown. Finely chop the mint, season with balsamic vinegar, oil, a little lemon juice, salt, and pepper, and drizzle over the salad as a dressing. Finally, add the cashews and the breaded feta cubes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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