Mexican feta salad

Ingredients for 6 servings:

• 1 iceberg lettuce
• 3 red bell peppers
• 2 cans of corn
• 100 g tacos (chips)
• 2 eggs
• 400 g feta cheese
• 80 g flour
• Oil for frying
• 1 bunch of coriander leaves
• 4 tbsp chili oil
• 1 lemon(s), juice
• Salt
• Cayenne pepper
• Sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the iceberg lettuce, spin it dry, and tear it into bite-sized pieces. Wash the bell peppers and cut them into thin strips. Drain the corn. Place the tacos in a freezer bag and crumble them finely with a rolling pin or electric food processor. Beat the eggs in a deep plate. Cut the feta cheese into cubes and dip them first in flour, then in egg, then in the taco crumbs, then again in the egg and breading (if desired). Deep-fry the cubes in plenty of hot oil. Wash the cilantro, shake it dry, and tear the leaves from the stems. Mix a spicy dressing from chili oil, lemon juice, salt, cayenne pepper, and sugar. Arrange the vegetables and fried cheese on plates, drizzle with the dressing, and serve sprinkled with cilantro.