Baked feta cheese with date zucchini salad

Name: Baked feta cheese with date zucchini salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 discs Toast; 2 small zucchini; 10 Dates (approx. 35 g each); 1/2 Lemon; 4 TABLESPOONS Olive oil; 2 Garlic cloves; 7-10 Tbsp Pepper; 200 g Sheep's cheese; 1 egg (size M); 2 TABLESPOONS Flour; 4 pickled peppers; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 discs Toast
2 small zucchini
10 Dates (approx. 35 g each)
1/2 Lemon
4 TABLESPOONS Olive oil
2 Garlic cloves
7-10 Tbsp Pepper
200 g Sheep's cheese
1 egg (size M)
2 TABLESPOONS Flour
4 pickled peppers
baking paper

Directions

1
Remove the crusts from toast, cut into cubes and grind finely in the universal chopper. Toast bread in a pan without fat brown roast, take out and let cool down. Clean and wash the zucchini and cut them into fine cubes.
2
Cut the dates open, stone and quarter them. Squeeze lemon. Mix zucchini, dates, 3 tablespoons of olive oil and lemon juice. Peel garlic, press it through a garlic press to make a salad or chop it finely.
3
Season salad with salt and pepper and let it stand. Cut feta cheese into 8 slices. Whisk the egg in a deep plate. Put the flour and toasted bread on 2 plates, turn the feta cheese in flour, egg and toasted bread one after the other.
4
Heat 1 tablespoon of oil in a coated frying pan. Fry the sheep's cheese in it all around for 4-5 minutes until golden brown. Arrange date zucchini salad on plates. Take out the feta cheese sticks, arrange them on plates and garnish with pepperoni.