John Myers
Contents
show
Ingredients
salad
- 100 g Feta
- 1 Egg
- Breadcrumbs
- 1 small Radicchio
- 1 Pink grapefruit
- 1 tbsp Creamy honey
- Pomegranate seeds or red currants
- Olive oil, salt, pepper, herbs of Provence
Potato puree
- 2 Potatoes
- Milk, butter, salt
- 2 Onions
- 1 tbsp Balsamic vinegar
Instructions
- Boil the potatoes and mash them into a puree with milk, butter and a little salt. Keep warm.
- Pluck the radicchio into bite-sized pieces, peel the grapefruit fillets (I find it more practical than cutting them, as the skins can be removed very easily).
- Caramelize the grapefruit fillets in honey.
- Mix a dressing with a little honey, olive oil, salt, pepper and herbs.
- Cut the feta into 1 x 1 x 7cm (approx.) Pieces and roll them in the egg and breadcrumbs. Fry in oil or clarified butter until crispy and golden brown.
- Cut the onions into wedges and sauté them with a little butter and 1 tbsp dark balsamic vinegar. Can be added to the salad or on the mashed potatoes ...
- Arrange the radicchio with the grapefruit fillets on a plate, pour the dressing over it and decorate with pomegranate seeds (pure decoration, because hardly any taste) or currants (which bring fruity acidity). Place the feta sticks on top.
Nutrition
Serving: 100gCalories: 231kcalCarbohydrates: 0.8gProtein: 12.6gFat: 19.3g
