Breaded Feta with Red Cabbage and Salsa Verde
Ingredients
for 4 servings
1 tbsp capers
1 garlic clove
½ bunch parsley
½ bunch basil
1 handful dill
1 tbsp orange juice
3 tbsps olive oil
salt
pepper
14 ozs red cabbage
½ tsp caraway
1 tsp honey
2 pinches ground cinnamon
14 ozs feta
1 tbsp spelt flour
1 egg
6 tbsps sesame seeds
1 tbsp sesame oil
1 apple
Preparation
Kitchen utensils
1 knife, 1 cutting board, 2 bowls, 1 skillet, 1 mortar, 3 deep plates
Preparation steps
Drain capers and chop finely. Peel garlic and chop finely as well. Wash parsley, basil and dill, shake dry and chop finely. Mix capers, garlic and herbs with orange juice and 2 tablespoons of olive oil and season with salt and pepper. Set aside.
Clean the red cabbage, cut into fine strips and salt. Roast caraway briefly in a hot pan without fat until it starts to smell. Coarsely pound in a mortar and add to the red cabbage. Add honey, cinnamon and the rest of the olive oil and massage everything in until the red cabbage becomes smooth, then put aside.
Drain the feta well and cut into cubes or triangles. Put the flour in a deep plate, beat the egg also in a deep plate, season with salt and pepper and mix. Put the sesame seeds in a third plate. Turn the diced feta first in the flour, then in the mixed egg and finally in the sesame seeds all around.
Heat sesame oil in a frying pan and fry the feta cubes for approx. 5 minutes on all sides. In the meantime, wash the apple, quarter it, remove the seeds and cut it into fine slices. Distribute the red cabbage on plates, arrange the apple slices and diced feta on top and drizzle salsa over them.
