Crispy feta with anchovies and honey dressing
Total time30 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 30 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Peanut-free and 3 more Indicative dietary requirements
View full classification 18 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Starter
Lunch · Dinner
15 to 30 minutes
Ingredients
＋ Add to a menu- Feta cheese 4 portions 400 g
- Anchovies oil-packed, drained 60 g
- Pistachios 30 g
- Plain flour 40 g
- Egg 2 medium eggs, shelled 100 g
- Breadcrumbs 80 g
- Extra virgin olive oil estimated 40 g oil uptake and 20 g dressing 60 g
- Dijon Mustard 20 g
- Honey 25 g
- Lemon juice 30 ml
- Parsley 3 g
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Method
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Dry-toast the pistachios for 2 minutes and chop. Whisk the mustard with the honey, lemon juice and 20 g oil until emulsified.
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Pat the feta dry. Coat each portion in flour, beaten egg and breadcrumbs, covering all sides. Rest in the fridge for 10 minutes while preparing the pan.
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Heat enough oil for frying to 170–175 °C. Fry two portions at a time for 2–3 minutes per side until the coating is golden all over. Drain on kitchen paper.
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Divide the dressing between four plates, top with the feta and finish with the anchovies, pistachios and parsley. Serve immediately.
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