Zucchini lassi and breaded diced feta with cherry tomatoes and basil

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3.8 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 300 g Courgette
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp ground cumin
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 150 ml Vegetable broth
  • 6 Stem(s) Mint
  • 5 Stem(s) Coriander
  • 150 g Whole milk yoghurt
  • 1 egg (size M)
  • 75 g Breadcrumbs
  • 150 g Feta cheese
  • 2 TABLESPOONS Flour
  • 100 ml Oil
  • 4 cherry tomatoes
  • 1-2 stem(s) Basil
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Wash and clean the zucchini and cut into wide slices. Heat olive oil in a pan. Fry the zucchini in it without the slices taking on colour. Season with cumin, salt and pepper. Add vegetable stock and simmer for about 10 minutes

  2. 2

    Wash mint and coriander and shake dry. Set aside 4 mint tips. Pluck off the remaining leaves. Coarsely chop the coriander. Put the zucchini into a tall mixing bowl. Add herbs and yoghurt and puree. Put the lassi in a cool place for about 1 hour.

  3. 3

    Whisk the egg in a deep dish. Pour breadcrumbs into a second plate. Cut feta into 8 cubes. Turn the cubes in flour, egg and breadcrumbs one after the other. Heat oil in a frying pan. Fry the diced feta for 1-2 minutes while turning. Remove and drain on kitchen paper

  4. 4

    Wash and halve the tomatoes. Wash basil and shake dry. Stick 1 feta cube, 1 basil leaf and 1 tomato half each with wooden skewers. Pour the soup into small glasses (each containing approx. 150 ml) and garnish each with a mint tip

  5. 5

    Waiting time approx. 45 minutes

Nutrition Facts

KCAL
370 kcal
CARBS
19 g
FATS
26 g
PROTEINS
12 g