Greek Salad with Crispy Breaded Feta

Cut the lettuce into bite-size pieces, cut the onion into strips, halve the tomatoes and add everything to a bowl.

• 1 Romaine lettuce (~ 4.2 oz)
• ½ Onion, red (~ 1.5 oz)
• 4.4 oz Cherry tomatoes

Halve the olives, chop the parsley coarsely and add both into the bowl.

• 1.1 oz Black olives
• 3 twigs of Parsley, fresh or frozen (~ 2 tsp)

Whisk agave syrup, balsamic vinegar, olive oil, mustard until you get a smooth dressing. Season with salt and pepper.

• 1 ⁠½ tsp Agave syrup
• 2 tsp Balsamic vinegar
• 1 tsp Yellow mustard
• 2 tsp Olive oil
• Salt
• Black pepper

Cut the feta into approx. ½ in thick strips.

• 4.4 oz Feta, vegan

Prepare the egg substitute according to the package instructions.

• 0.4 oz Egg replacer

Put the flour and breadcrumbs onto two separate plates. Place plates in front of you side by side. Arrange in the following order: flour, egg-substitute, breadcrumbs.

• 2 ⁠½ Tbsp Flour, all-purpose
• 3 Tbsp Bread crumbs

One at a time, dredge the feta strips in flour until the surface is covered. Dip into the egg-substitute mixture to coat. Allow the excess to drip off for a few seconds, then roll in the breadcrumbs until coated.

Heat the canola oil in a non-stick frying pan over medium heat and fry the feta strips until golden brown.

• 1 tsp Canola oil

Drizzle the dressing over the salad, toss lightly until coated evenly. Serve with the breaded feta strips.

Enjoy your meal!