Feta in Rosemary-Panko Coating
with onion chutney, baby potatoes & courgette salad
Feta is traditionally made from sheep's milk, or a combination of sheep and goat's milk. It's one of the world's oldest cheeses, with origins tracing back to ancient Greece.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Feta
(Contains: Melk (inclusief lactose))
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
200 g
Baby potatoes
½ piece
Garlic
1 piece
Tomato
40 g
Onion chutney
½ piece
Onion
30 g
Arugula & lamb's lettuce
½ piece
Courgette
½ sprig
Fresh rosemary
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
White wine vinegar
½ tablespoon
Extra virgin olive oil
1 tablespoon
Olive oil
30 milliliters
Water
25 g
Flour
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Wash the baby potatoes and cut them in half, or any larger ones into quarters. Transfer to a bowl.
- Crush or mince the garlic. Discard the rosemary stalks and finely chop the leaves.
- Add the garlic and half of the rosemary to the baby potatoes and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- 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.
- Serve the salad and the baby potatoes on plates.
- Top with the cheese and the onion chutney.
