Ingredients (four servings):

• 1 tbs. Greek yoghurt
• 2 tbs. olive oil
• 1 tbs. lemon juice
• 1 tsp. orange-blossom honey
• Salt
• Pepper, freshly ground
• 10.58 oz (300g) Bergland Feta Chunk Original, or Bergland Feta Chunk Reduced Fat
• 2 tbs. flour
• 1 egg
• 2 tbs. chopped pumpkin seeds
• 3 tbs. breadcrumbs
• 3 tbs. rapeseed oil
• 10.58 oz (300g) young salad of your choice, e.g. dandelion, watercress, sorrel, spinach
• 1 hand freshly picked garden herbs

 Preparation:

• Start with the dressing by mixing and stirring yoghurt, olive oil, lemon juice and honey.
• Taste with salt and pepper.
• Part the feta cheese into four equal pieces.
• Then season with pepper and cover with flour.
• Now scramble the egg and mix the chopped pumpkin seeds with the breadcrumbs.
• Turn the cheese in the scrambled egg and pan with the chopped pumpkin seeds – breadcrumbs mix.
• Heat up the rapeseed oil in a pan and deep-fry the cheese from both sides until golden.
• Leave to dry on a kitchen paper.
• Then mix the salad with the herbs and marinate with the dressing.
• Serve together with the baked feta cheese.