Orange Marmalade From Spain
Fried, breadcrumbed feta with a juicy watermelon and rocket salad, finished with a chilli-honey dressing – it's summer on a plate
INGREDIENT :
- 25g plain flour, seasoned
- 1 egg, beaten
- 20g panko breadcrumbs
- 200g feta
- 3 tbsp olive oil
- 2 tbsp extra-virgin olive oil
- ½ red chilli, deseeded and finely chopped
- 2 tsp white wine vinegar
- 1 tsp runny honey
- 200g watermelon, sliced
- 90g wild rocket
- few basil leaves, chopped
- few mint leaves, picked
RECIPE DIRECTION :
- Heat the oven to 200C/180C fan/gas 6. Put the flour, egg and breadcrumbs in three shallow bowls. Dip the block of feta into the flour, then the egg, then the breadcrumbs until well coated. Heat the oil in a non-stick frying pan set over a medium heat. Once hot, cook the feta for 2-3 mins per side until golden brown.
- For the salad, whisk the extra-virgin olive oil, chilli, vinegar and honey with some seasoning. Arrange the watermelon and rocket onto a platter, drizzling over most of the dressing. Top with the crusted feta, and spoon over the remaining dressing. Scatter with the basil and mint to serve.
