Feta with tapenade crust for lettuce with tzatziki dressing
very easy
45 mins
45 mins
Ingredients
- 2 discs Toast
- 1 Onion
- 1–2 Garlic cloves
- 1/2 (approx. 275 g) Cucumber
- 125 g Schmand
- 250 g Whole milk yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 red pepper
- 100 g green olives (without stone)
- 1–2 Branches of rosemary
- 4 packs (200 g each) Feta cheese
- 4 TABLESPOONS Olive oil
- 1 (approx. 175 g) Lettuce
- baking paper
Directions
- 1
Dry bread at room temperature for about 1 hour laid side by side. For the tzatziki peel and finely dice the onion. Peel garlic and chop very finely. Wash the cucumber, cut off the end and roughly grate the cucumber.
- 2
Mix sour cream, yoghurt, onion and garlic. Mix in the cucumber. Season to taste with salt and pepper. Keep cold.
- 3
Clean, wash and finely dice the peppers. Chop the olives very finely. Wash rosemary, shake dry and pluck needles from the twigs. Pluck bread with your fingers in pieces. Mix olives, peppers, rosemary and bread in a bowl, season with salt and pepper.
- 4
Remove the feta from the packaging and let it drip off on chick paper. Place the feta next to each other on a baking tray lined with baking paper. Spread the crumb mixture evenly on the baking tray and sprinkle with olive oil.
- 5
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-18 minutes. In the meantime clean and wash the salad, pluck into bite-sized pieces and drain well. Remove the feta from the oven and arrange on plates with salad and tsatski.
- 6
Flatbread tastes good with it.
Nutrition Facts
780 kcal
15 g
61 g
40 g
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