Baked feta with cucumber salad and nut crunch

Ingredients for 2 servings:

• 200 g feta cheese
• 1 organic lemon(s)
• ½ tsp coriander seeds
• ½ tsp chili flakes
• ½ tsp peppercorns
• 1 large cucumber(s), organic
• 2 tbsp walnut oil
• 2 tbsp apple cider vinegar
• 2 tbsp hazelnuts
• 2 tbsp walnuts
• 1 tbsp sesame seeds
• 1 tbsp honey or maple syrup
• e.g. salt and pepper
• Olive oil for marinating the feta

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

fresh – hearty – crunchy

For the crunch, roughly chop the nuts and toast them with the sesame seeds in a pan without fat. Towards the end, add the honey or maple syrup and let it foam up once. Transfer the mixture to a piece of baking paper and let it cool. For the salad, wash the cucumber and cut into three or four pieces, depending on its size. Slice it into thin, long slices. Season with salt and pepper and toss with the walnut oil and apple cider vinegar. Let the salad marinate while the feta bakes. Preheat the oven to 200 degrees Celsius. Wash the lemon and grate the zest. Halve the feta and spread the lemon zest over the feta. Grind the coriander seeds, chili flakes, and peppercorns together and sprinkle them over the feta. Marinate with a dash of olive oil. Place in the oven and bake for about 20 minutes. Divide the cucumber salad between two plates, arrange the feta on top, and sprinkle with the nut crunch.