Feta skewers with roasted peppers and olives with aioli pesto dip

Name: Feta skewers with roasted peppers and olives with aioli pesto dip
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 4 Garlic cloves; 2 Eggs (size M); 2 TEASPOONS Mustard; 2 TABLESPOONS Vinegar; 200 ml + 8 tablespoons olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS pesto genovese; 400 g Feta cheese; 8 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Sweet peppers; 4 TABLESPOONS Flour; 200 g roasted peppers in brine; 24 green olives without stone; 7-10 Tbsp wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

4 Garlic cloves
2 Eggs (size M)
2 TEASPOONS Mustard
2 TABLESPOONS Vinegar
200 ml + 8 tablespoons olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS pesto genovese
400 g Feta cheese
8 TABLESPOONS Breadcrumbs
2 TABLESPOONS Sweet peppers
4 TABLESPOONS Flour
200 g roasted peppers in brine
24 green olives without stone
7-10 Tbsp wooden skewers

Directions

1
Peel the garlic for the aioli. Separate 1 egg. Put egg yolk, mustard, vinegar, garlic and 200 ml oil in a tall, slim mixing bowl. With a blender at the lowest setting, pull up very slowly, starting from the bottom, to puree the aioli.
2
Season to taste with salt and pepper. Stir in the pesto.
3
Dab feta cheese dry and cut into 24 cubes. Whisk 1 egg and remaining egg white. Mix breadcrumbs with paprika powder. Roll diced feta cheese in flour, egg and paprika breadcrumbs one after the other. Heat 8 tbsp. oil in a frying pan.
4
Fry the diced feta in it until golden brown all around. Take out and let it drain on kitchen paper.
5
Drain the peppers and cut them into 12 strips. Put the olives, pepper strips and feta cubes on skewers. Arrange the aioli with the feta skewers and serve.