Feta in Rosemary-Panko Coating

• Transfer to a parchment-lined baking sheet and roast in the oven for 30 - 40 minutes or until golden-brown, tossing halfway.
• Slice the onion into half rings.
• Dice the tomato. 

Did you know... onion is a good source of vitamin C, which aids with iron absorption.

• Use a peeler to shave the courgette into thin ribbons. 
• In a salad bowl, combine the white wine vinegar with the honey and extra virgin olive oil.
• Add the courgette, tomato and lettuce, then toss well to combine. 
• Season to taste with salt and pepper.

• On a deep plate, combine the flour with the water (see pantry for amounts). 
• On another deep plate, combine the panko with the rest of the rosemary. 
• Pat the cheese dry with kitchen paper. Coat it first with the batter and then with the panko.

• Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the cheese for 2 - 3 minutes per side or until golden-brown.
• Melt a knob of butter in a saucepan over medium-high heat and fry the onion for 6 - 8 minutes.
• Stir in the onion chutney and cook for 2 - 3 more minutes.