Fried feta cheese with salad and pomegranate dressing

Ingredients for 2 servings:

• 1 large sheep cheese, firm
• 2 eggs
• Sesame, for breading
• 1 bell pepper(s)
• 100 g cucumber(s), sliced
• 50 g lamb’s lettuce
• 20 g arugula
• 50 g iceberg lettuce
• 1 pomegranate
• oil
• Vinegar
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 1 hour 25 minutes

wonderfully fresh starter

Whisk the eggs, then toss half a piece of feta cheese in it for each person. Then toss in the sesame seeds. Clean and chop the peppers, cucumbers, and lettuce, then place them in a bowl. For the dressing, cut open a pomegranate, remove the seeds, and set them aside. Mix the pomegranate juice with the vinegar, oil, salt, and pepper, and season to taste. Add the pomegranate seeds and drizzle the dressing over the salad. Toast the feta cheese on each side over high heat until a crispy sesame crust forms. Don’t turn the feta cheese more than once, as it will break easily. Serve the salad with the feta cheese.