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🥗 Baked Feta with Chestnut Crust and Fresh Salad

597 kcal · 30 min · 4 servings

Ingredients

• Feta 400 g
• Chestnuts - peeled 100 g
• Rosemary, fresh 5 g
• Thyme, fresh 5 g
• Butter 7 tbsp
• Breadcrumbs 5 tbsp
• Salt Pinch
• Pepper, black ground Pinch
• Cherry tomatoes Mix 200 g
• Cucumbers 0.5 pcs
• Olives, black 5 tbsp
• Salad Mix 150 g
• Onions, red 1 pcs
• Lemons 1 pcs
• Mustard 1 tsp
• Olive oil 3 tbsp

Instructions

1. 1. Preheat the oven to 175 degrees Celsius with top and bottom heat.
2. 2. Remove the feta from the package and let the liquid drain off.
3. 3. Cut the feta block into four equal cubes.
4. 4. Roughly chop the chestnuts.
5. 5. Wash the rosemary and thyme and shake them dry.
6. 6. Strip the leaves from the stems and chop the herbs finely.
7. 7. Place the chopped chestnuts, herbs, 7 tablespoons of butter, and 5 tablespoons of breadcrumbs into a bowl.
8. 8. Season the mixture with salt and pepper.
9. 9. Mix all the crust ingredients together thoroughly.
10. 10. Line a baking tray with baking paper.
11. 11. Place the feta cubes on the tray.
12. 12. Distribute the chestnut mixture evenly over each feta cube.
13. 13. Place the tray in the oven and bake the feta for about 15 minutes.
14. 14. Wait until the crust is golden brown and baked.
15. 15. Wash the cherry tomatoes under running water.
16. 16. Halve the cherry tomatoes.
17. 17. Wash the cucumber.
18. 18. Slice the cucumber into thin rounds.
19. 19. Drain the olives from the jar into a sieve.
20. 20. Cut the olives into rings.
21. 21. Wash the salad leaves.
22. 22. Dry the salad well or let it drain in a sieve.
23. 23. Cut the red onion in half.
24. 24. Remove the outer skin of the onion.
25. 25. Slice the onion into very thin strips.
26. 26. Cut the lemon in half.
27. 27. Squeeze the juice from one half of the lemon.
28. 28. Place 2 tablespoons of lemon juice, 1 teaspoon of mustard, and 3 tablespoons of olive oil into a small bowl.
29. 29. Whisk the dressing ingredients vigorously.
30. 30. Finally, season the dressing with salt and pepper.
31. 31. Place the salad leaves, tomatoes, cucumber slices, olive rings, and onion strips into a large bowl.
32. 32. Pour the dressing over the salad.
33. 33. Toss the salad until all ingredients are evenly coated.
34. 34. Remove the feta from the oven.
35. 35. Divide the salad onto plates.
36. 36. Place one feta cube with chestnut crust on each salad.
37. 37. Serve the dish immediately and enjoy your meal.

Nutrition per serving

• kcal: 597
• Protein: 19 g · Fett/Fat: 42 g · Carbs: 38 g