serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- ¼ red onion, sliced
- 2 tomatoes cut into wedges
- 12 Kalamata olives
- 2 radish, cut into wedges
- 1 Lebanese cucumber, sliced into thin ribbons
- 200 g sheep's milk feta
- ¼ cup whole egg or Japanese mayonnaise
- ¾ cup panko crumbs
- Rice bran oil, for frying
For the dressing
- ½ cup olive oil
- ⅓ cup red wine vinegar
- ½ lemon, juiced
- 1 tsp dijon mustard
- ½ tsp dried oregano
Instructions
- Heat 1 cm of rice bran oil in a medium frying pan over medium-high heat.
- Spread the feta with the mayonnaise, and dip into the panko, pressing to coat fully.
- Fry the feta for about 2 mins on each side, or until golden. Remove from the pan and leave to cool slightly on a wire rack.
- Meanwhile, whisk together the ingredients for the dressing in a small bowl or jug. Taste, and season with salt and pepper.
- To assemble, arrange the vegetables in a large platter. Top with the crumbed feta, and drizzle over the dressing. Serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
