Mexican Feta Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 iceberg lettuce
- 3 red pepper (s)
- 2 cans corn
- 100 g tacos (chips)
- 2 egg (s)
- 400 g feta cheese
- 80 g flour
- Oil for deep-frying
- 1 bunch coriander greens
- 4 tablespoon chilli oil
- 1 lemon (s), juice it
- salt
- Cayenne pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Wash the iceberg lettuce, spin dry and pluck into bite-sized pieces. Wash the peppers and cut into fine strips. Drain the corn.
- Put the tacos in a freezer bag and use a rolling pin or an electric chopper to finely crumble. Whisk the eggs in a deep plate. Cut the sheep`s cheese into cubes and dip the cubes first in the flour, then in the egg and then in the taco crumbs, then again in the egg and breading (as required). Fry the cubes in plenty of hot oil.
- Wash the coriander, shake dry and pluck the leaves from the stems.
- Mix a spicy dressing from the chilli oil, lemon juice, salt, cayenne pepper and sugar.
- Arrange the vegetables and fried cheese on plates, drizzle with the dressing and serve sprinkled with coriander.
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