Preparation
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1Wash and drain the lettuce and tomatoes. Halve, peel and dice the mango. Remove the pomegranate seeds from the fruit and also halve the tomatoes. Mix the vegetables and lettuce leaves together and set aside.
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2Mix the balsamic vinegar with mustard, soy sauce, sugar and 8 tablespoons of Mazola® well. Season with salt and pepper.
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3Cut feta into 4-6 long strips. Pour flour, milk and Echte Kölln Kernige mixed with sesame into three different plates. 1st plate: flour, 2nd plate: milk, 3. Real Kölln Kernige and sesame. Dredge the feta strips first in flour and then in the milk, then press the seeded sesame breading firmly all around.
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4Heat Mazola® over a medium heat and fry the breaded feta on all sides until golden brown, about 4-5 minutes.
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5Mix the salad, sunflower seeds and dressing together and serve with the breaded feta sticks. Preparation time: approx. 30 minutes
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
For the salad:
250 G
Baby salad mix
1/2
mango
6
Cherry tomatoes
1/2
pomegranate
20 G
Sunflower seeds
Ingredients for the balsamic dressing:
4 EL
Balsamic vinegar
1 TL
grainy mustard
1 TL
soy sauce
1 TL
Sugar
6 EL
Mazola® olive oil
at will
Salt
at will
pepper
Ingredients for breaded feta sticks:
1 pack
Feta
4 EL
Flour
50 ml
Milk
20 G
black sesame
50 G
Regular Rolled Kölln Oat Flakes
