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Flambéed Feta on Salad

5 from 5 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 623 kcal

Ingredients
 

  • 1 Cucumber
  • 2 Baby romaine lettuce
  • 1 bunch Spring onion
  • 2 packs of Feta cheese
  • 4 tbsp Ouzo
  • 1 Organic lemon
  • 2 Red onions
  • 8 tbsp White balsamic vinegar
  • Salt, pepper, sugar
  • 6 tbsp Olive oil
  • Some olive oil to fill the pan
  • Flour for turning

Instructions
 

  • Wash, core and dice the cucumber. Cut onions into rings, lettuce into strips. Mix the vinegar, salt, pepper and sugar together. Beat in 4 tablespoons of oil. Mix with salad ingredients. Cut the spring onion into fine rings. Pat the cheese dry and cut into 16 slices. Turn in flour and knock off carefully.
  • Brush a non-stick pan thinly with olive oil and heat it up. Pour in half of the cheese, fry briefly on each side until it is golden yellow. Drizzle over 2 tablespoons of ouzo, ignite and remove. Spread a thin layer of oil on the pan again and fry the rest of the cheese in the same way. Cut 1 lemon half into wedges, squeeze the other half. Sprinkle the sheep's cheese with spring onions and drizzle with lemon juice and 2 tablespoons of oil. Divide the salad on plates and arrange the cheese and lemon wedges on top.
  • Ciabatta or baguette tastes good with it.

Nutrition

Serving: 100gCalories: 623kcalCarbohydrates: 0.1gFat: 60g
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Written by John Myers

Professional Chef with 25 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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