Herb salad with baked Feta

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


  • 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.