Fried feta cheese on salad

Name: Fried feta cheese on salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g mixed leaf salads (e.g. rocket and iceberg); 150 g cherry tomatoes; 1 can(s) (425 ml) Artichoke Hearts; 3-4 Tbsp Wine vinegar; 1 TABLESPOON medium hot mustard; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 3-5 Tbsp Olive oil; 300 g firm feta cheese; 1 Egg; 3 TABLESPOONS Flour; 3-4 Tbsp Breadcrumbs; 50 g black olives (e.g. with stone)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

150 g mixed leaf salads (e.g. rocket and iceberg)
150 g cherry tomatoes
1 can(s) (425 ml) Artichoke Hearts
3-4 Tbsp Wine vinegar
1 TABLESPOON medium hot mustard
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
3-5 Tbsp Olive oil
300 g firm feta cheese
1 Egg
3 TABLESPOONS Flour
3-4 Tbsp Breadcrumbs
50 g black olives (e.g. with stone)

Directions

1
Wash salads, drain and pluck into bite-sized pieces. Wash and halve the tomatoes. Drain artichokes, cut into quarters or slices.
2
Mix vinegar, mustard, salt, pepper and some sugar. Stir in 2-3 tablespoons of oil.
3
Cut the feta into 6-8 thin slices. Whisk the egg. Turn cheese slices first in flour, then in egg and finally in breadcrumbs.
4
Heat 1-2 tablespoons of oil in a large coated frying pan. Fry the feta for 2-3 minutes on each side until golden brown. Remove and drain well on kitchen paper.
5
Mix the prepared salad ingredients, olives and marinade and divide into 4 plates. Arrange the feta on top.