Breaded feta with red cabbage and salsa verde
by Tavolino
Crispy breaded feta meets tangily marinated red cabbage and a fresh herb salsa. A vegetarian dish that impresses with its combination of warm and cold components.
Ingredients
- pickled capers 1 tbsp
- garlic clove 1 piece
- parsley 0.5 bunch
- basil 0.5 bunch
- dill 1 handful
- orange juice 1 tbsp
- olive oil 3 tbsp
- salt to taste
- pepper to taste
- red cabbage 400 g
- caraway seeds 0.5 tsp
- honey 1 tsp
- cinnamon powder 2 pinches
- feta 400 g
- whole grain spelt flour 1 tbsp
- egg 1 piece
- sesame seeds 6 tbsp
- light sesame oil 1 tbsp
- apple 1 piece
Preparation
- 1
Drain 1 tbsp of capers and finely chop. Peel 1 garlic clove and finely chop as well.
- 2
Wash 0.5 bunch of parsley, 0.5 bunch of basil, and 1 handful of dill, shake dry, and finely chop.
- 3
Mix the capers, garlic, and herbs with 1 tbsp of orange juice and 2 tbsp of olive oil. Season with salt and pepper and set aside.
- 4
Clean 400 g of red cabbage, cut into fine strips, and lightly salt.
- 5
Briefly toast 0.5 tsp of caraway seeds in a pan without fat until fragrant. Coarsely crush in a mortar and add to the red cabbage.
- 6
Add 1 tsp of honey, 2 pinches of cinnamon powder, and 1 tbsp of olive oil to the red cabbage. Massage everything vigorously until the cabbage becomes tender, then set aside.
- 7
Drain 400 g of feta and cut into cubes or triangles.
- 8
Place 1 tbsp of whole grain spelt flour in a shallow bowl. Crack 1 egg into another bowl and whisk with salt and pepper. Place 6 tbsp of sesame seeds in a third bowl.
- 9
Coat the feta cubes one by one, first in the flour, then in the egg, and finally in the sesame seeds.
- 10
Heat 1 tbsp of light sesame oil in a pan and fry the feta cubes for about 5 minutes, turning until golden brown on all sides.
- 11
Meanwhile, wash 1 apple, quarter, core, and cut into fine slices.
- 12
Distribute the red cabbage onto plates, arrange the apple slices and fried feta on top, and drizzle with the salsa verde.