John Myers
Flambéed Feta on Salad
The perfect flambéed feta on salad recipe with a picture and simple step-by-step instructions.
- 1 Cucumber
- 2 Baby romaine lettuce
- 1 bunch Spring onion
- 2 Packs of 00 g 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
- 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.
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