The usual menu can be diversified with a simple, but at the same time extraordinary salad. Baked cheese with walnuts, crispy lettuce, lemon-garlic sauce and young zucchini will please even the fastidious.
It is necessary
- - 100 ml of olive oil,
- - 5 g dry oregano,
- - 2 g of black ground pepper,
- - 200 g fetax,
- - 80 g of walnuts,
- - 5 g of garlic,
- - 60 ml lemon juice,
- - 100 g lettuce leaves,
- - 60 g of radish,
- - 100 g of young zucchini,
- - sea salt to taste.
Instructions
Step 1
Pour some olive oil into a cup (about two tablespoons), add black pepper and oregano and mix well.
Step 2
Cut the fetaxa into cubes. Transfer the fetaxa to the prepared oil, pepper and oregano dressing, stir or shake gently (the dressing should be evenly distributed over the cheese).
Step 3
Line a baking sheet with a piece of parchment on which you can place the cheese. Preheat the oven to 175 degrees. Bake the fetaxa for 10 minutes.
Step 4
Distribute the walnuts on a separate baking sheet, dry them in the oven for three minutes (after the cheese is ready).
Step 5
Peel the garlic and pass through a press. Pour the rest of the oil into a cup and add lemon juice to it. If desired, you can use a jar with a lid, it is better to mix it. Add garlic, salt and stir.
Step 6
Wash the radishes and lettuce. Cut the radish into thin slices, tear the salad with your hands.
Step 7
Rinse young zucchini, dry, cut into thin slices with a vegetable peeler.
Step 8
Put lettuce leaves, radish rings and zucchini slices in a salad bowl. Add baked cheese and toasted nuts. Pour the lemon-garlic dressing over the salad and serve in a salad bowl.
