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Baked feta on salad with broccoli

Baked feta on salad with broccoli

Preparation time:
12 min
Difficulty level:

Nutritional values:

8 g
39 g
49 g


Olive oilOlive oil 1 ½ Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Broccoli (frozen)Broccoli (frozen) 175 g
Salt, table salt, sea saltSalt, table salt, sea salt 2 Pinch(s)
Pepper (black)Pepper (black) 2 Pinch(s)
Vinegar, spirit vinegar, white wine vinegarVinegar, spirit vinegar, white wine vinegar 1 ½ Teaspoon
Lettuce (fresh)Lettuce (fresh)⅒ (50 g)
Peanut oilPeanut oil 1 ½ Tablespoon
Feta, feta cheese, shepherd's cheese (approx. 10% fat, light)Feta, feta cheese, shepherd's cheese (approx. 10% fat, light) 80 g
Almond flour (deoiled)Almond flour (deoiled) 30 g


Step 1:
Wash lettuce, spin dry and pluck into bite-sized pieces. Cook broccoli in salted water for 7 min and drain afterwards.
Step 2:
Put the egg in a deep plate and whisk, put almond flour in another plate. Feta piece pull through the egg, then roll in almond flour. Heat the peanut oil in a coated frying pan and fry the breaded feta piece in it for 3-5 minutes until golden brown.
Step 3:
Meanwhile, mix the salad dressing of olive oil, vinegar, salt and pepper and mix well with the lettuce. Arrange the mixed salad on a plate, place the baked feta on top and add the broccoli. If necessary, add a little salt and pepper to taste.

Macronutrient distribution:

The recipe Baked feta on salad with broccoli is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
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