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🥗 Feta in Herb Coating with Salad

480 kcal · 30 min · 4 servings

Ingredients

• Rosemary, fresh 15 g
• Thyme, fresh 15 g
• Lemons 1 pc
• feta 450 g
• Olives, green 40 g
• Salad mix 400 g
• Cherry tomatoes 200 g
• Salad cucumbers 1 pc
• Olive oil 4 tbsp
• Honey 1 tsp
• Salt pinch
• Pepper, black ground pinch
• Baguette 1 pc

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. 2. Wash the rosemary and thyme thoroughly and shake off excess water.
3. 3. Remove the leaves from the thyme stems and the needles from the rosemary stems.
4. 4. Finely chop the herbs.
5. 5. Rinse the lemon under hot water.
6. 6. Grate about two teaspoons of the lemon zest.
7. 7. Squeeze the juice from the lemon.
8. 8. Mix the chopped herbs with the lemon zest on a plate.
9. 9. Pat the feta cheese dry with a kitchen towel.
10. 10. Cut the feta cheese into sticks about two centimeters thick.
11. 11. Roll the feta sticks in the herb mixture until fully coated.
12. 12. Place the feta sticks in a baking dish.
13. 13. Bake the cheese in the oven for about 20 minutes.
14. 14. Place the olives in a sieve to drain.
15. 15. Wash the salad greens thoroughly.
16. 16. Spin the salad dry.
17. 17. Wash the cherry tomatoes.
18. 18. Halve the cherry tomatoes.
19. 19. Wash the cucumber.
20. 20. Halve the cucumber lengthwise.
21. 21. Slice the cucumber.
22. 22. In a bowl, mix two tablespoons of lemon juice, olive oil, and honey.
23. 23. Season the dressing with salt and pepper.
24. 24. Place the baguette in the oven for the last three minutes.
25. 25. Toss the salad, cucumber slices, tomato halves, and olives with the dressing.
26. 26. Carefully remove the baguette and the cheese from the oven.
27. 27. Arrange the salad and the baked feta cheese on plates.
28. 28. Serve the dish with the baguette.

Nutrition per serving

• kcal: 480
• Protein: 15 g · Fett/Fat: 30 g · Carbs: 35 g