Lamb's lettuce with nut and feta

Ingredients for 4 servings:

• 30 g honey, liquid
• 6 tbsp cloudy apple juice
• 2 tbsp lemon juice
• Salt
• pepper
• 150 g lamb’s lettuce
• 2 chicory (approx. 200 g each)
• 4 beetroots (approx. 300 g)
• 1 apple, sour
• 1 egg(s)
• 400 g feta cheese, reduced calorie
• 75 g hazelnuts
• 4 tbsp flour, wheat flour (type 1050
• 2 tbsp oil
• Apple slices for garnishing

Instructions

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

For the marinade, mix together honey, apple juice, and lemon juice. Season with salt and pepper. Sort the lamb’s lettuce. Clean the chicory and cut into coarse strips. Peel the beetroot and cut into thin sticks. Wash the apple thoroughly, quarter it, core it, and cut it into thin sticks. Mix the lamb’s lettuce, chicory, apple, and beetroot sticks with the marinade. Beat the egg. Cut the feta cheese into approximately 1 cm thick wedges or slices. Finely chop the hazelnuts. Coat the feta first in the flour, then in the beaten egg, and finally in the chopped nuts. Press the nuts lightly into the cheese. Heat oil in a non-stick pan. Carefully fry the feta slices over medium heat for 2-3 minutes on each side. Arrange the feta on top of the salad. Garnish with apple slices. Wholemeal bread goes well with this dish.