John Myers
Ingredients for 4 servings:
- 150 g mixed salad, e.g. iceberg lettuce and arugula
- 150 g cherry tomatoes
- 1 jar artichoke hearts
- ½ bunch of spring onions
- 4 tbsp balsamic vinegar, lighter
- 1 tbsp mustard, medium hot
- 5 tbsp olive oil
- 1 tsp orange juice
- 400 g feta cheese, preferably Patros
- 1 egg(s)
- 3 tbsp flour
- 3 breadcrumbs
- 50 g olives, black or green
- salt and pepper
- Sugar
- Paprika powder, optional
- Herbs, e.g. thyme and oregano
- Oil (dill oil)
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes
vegetarian
Wash the lettuce, drain, and tear or chop into small pieces. Wash and halve the tomatoes. Drain and quarter the artichokes. Wash the spring onions and thinly slice them. Mix the vinegar with mustard, salt, pepper, and a little sugar, then vigorously whisk in 3 tablespoons of olive oil and mix in the orange juice. Cut the feta into 4 thin slices. Beat the egg. Coat the cheese first in flour, then in the egg, and finally in the breadcrumbs. Heat 2 tablespoons of oil in a large pan and fry the feta for 3 minutes on each side until golden brown. Remove from the pan and drain well on kitchen paper. Season the prepared salad with salt, pepper, paprika, dill oil, and herbs, and toss with the olives and marinade. Spread the feta on top and serve, e.g., with flatbread.
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