Salad with fried feta

Ingredients for 4 servings:

• 200 g mixed leaf salad
• 150 g cherry tomatoes
• 250 g feta cheese
• 1 m.-sized egg(s)
• 50 g hazelnuts, ground
• 4 tbsp sunflower oil
• ½ bell pepper(s), red
• ½ onion(s), red
• 6 olives, black, pitted
• 2 tbsp red wine vinegar
• some salt and pepper
• 1 pinch(s) of sugar
• 3 tbsp water
• 3 tbsp olive oil
• 1 garlic clove(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

appetizer

Trim and wash the lettuce leaves, spin dry, and tear into bite-sized pieces. Rinse and halve the tomatoes. For the vinaigrette, finely dice the bell peppers and onion and finely ring the olives. Mix the vinegar with salt, pepper, sugar, and water. Then stir in the olive oil. Peel and press in the garlic. Stir in the bell peppers, onion, and olives. Season the vinaigrette again to taste. Cut the feta into medium-sized pieces. Coat the pieces first in the beaten egg, then in the ground hazelnuts. Heat the sunflower oil in a pan and fry the feta pieces until golden brown all over. Mix the salad ingredients with the vinaigrette. Arrange the salad on plates with the feta and serve.