Summary

Ingredients

• 1 lettuce (s)
• 0.5 ½ cucumber (s)
• 0.5 ½ bell pepper (s)
• 200 cocktail tomatoes
• 0.5 ½ zucchini
• 1 packet feta cheese (200 g)
• 1 egg (s)
• 200 breadcrumbs
• 1 teaspoon, heaped vegetable stock powder
• 0.5 teaspoon ½ mustard
• 2 tablespoon olive oil
• 1 pinch (s) sugar or some agave syrup
• 150 g yourt
• 2 tablespoon balsamic vinegar, darker
• chives
• salt and pepper
• 2 slices bread, also stale
• 2 tablespoon olive oil
• 1 clove garlic

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Instructions

1. Wash the lettuce and vegetables and cut into small pieces.
2. Cut the bread into cubes and let it get crispy in a pan without fat. Then pour 2 tablespoons of olive oil over it and continue frying. Finally, pour the chopped garlic on top. Transfer bread.
3. Halve the feta cheese lengthways and then cut into sticks. Whisk the egg and turn the sticks in it first, then in breadcrumbs. Heat the oil and fry the feta sticks in it.
4. Take out the feta sticks and sauté the zucchini briefly in the pan.
5. For the salad dressing, mix 1 teaspoon vegetable stock powder with 1/2 teaspoon mustard, 2 tablespoons olive oil and sugar. Add yogurt, balsamic vinegar and chives. Mix. Season to taste with salt and pepper.
6. Now arrange the salad with the vegetables nicely on plates. Drizzle over the dressing and garnish with zucchini and fried feta. Finally sprinkle the garlic croutons on top.