Summer salad with feta sticks

Ingredients for 2 servings:

• 1 lettuce(s)
• ½ cucumber(s)
• ½ bell pepper(s)
• 200 cocktail tomatoes
• ½ zucchini
• 1 pack of feta cheese (200 g)
• 1 egg(s)
• 200 breadcrumbs
• 1 tsp, heaped vegetable stock powder
• ½ tsp mustard
• 2 tbsp olive oil
• 1 pinch(s) of sugar or some agave syrup
• 150 g yogurt
• 2 tbsp balsamic vinegar, dark
• chives
• salt and pepper
• 2 slices of bread, stale bread is fine
• 2 tbsp olive oil
• 1 clove(s) garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash and chop the lettuce and vegetables. Cut the bread into cubes and crisp up in a dry pan. Then drizzle with 2 tablespoons of olive oil and continue frying. Finally, add the minced garlic. Transfer the bread to a bowl. Halve the feta cheese lengthwise and then cut into sticks. Beat the egg and coat the sticks first in the egg mixture, then in breadcrumbs. Heat the oil and fry the feta sticks. Remove the feta sticks and briefly sauté the zucchini in the pan. For the salad dressing, mix 1 teaspoon of vegetable stock powder with 1/2 teaspoon of mustard, 2 tablespoons of olive oil, and sugar. Add the yogurt, balsamic vinegar, and chives. Mix. Season with salt and pepper. Arrange the salad and vegetables on plates. Drizzle with the dressing and garnish with the zucchini and fried feta. Finally, sprinkle with the garlic croutons.