In this healthy Greek salad the feta cheese for the crunch (yes, really!)

Offered by Lidl and A Greek salad is only complete with some feta in it. But did you know that cheese can also bake it in the pan? Cover in advance with some flour (and possibly breadcrumbs!) and you can also enjoy a salad with extra flavor and crunch. What do you need? (for 4 persons)

150 g feta cheese, cubed
100 g flour
2 tbsp lemon
2 slices of brown bread, cubed
2 garlic cloves, pressed
1 tbsp yogurt Greek way
2 tsp dried oregano
1 tsp mustard
1/2 head iceberg lettuce
1 red bell pepper, sliced
2 tomatoes, into wedges
1/2 cucumber, in half-moons
1 small red onion, into rings
16 black olives, pitted
2 tbsp parsley, finely chopped
olive oil
salt and pepper

this is how you make it:

1. Pat the feta cheese dry. Scoop some flour in a plate and remove the cheese. Fry the feta cheese on both sides until golden brown in olive oil. Scoop out the pan and leave to drain on kitchen paper.
2. Bake the bread until golden brown and crispy in olive oil with half of the squeezed look. Sprinkle with salt.
3. Whisk in the remaining garlic along with a drizzle of olive oil, the yogurt, the lemon juice, the oregano and the mustard into a smooth dressing. Season to taste with pepper and salt.
4. Cut the iceberg lettuce into strips and divide over the plates. Place the vegetables, olives and baked feta. Drop the dressing over and sprinkle with the dices and parsley. Serve immediately.

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