Ingredients
| 3 zucchini, ends trimmed and very thinly sliced lengthwise | |
| ½ teaspoon sea salt | |
| 1 tablespoon oregano, finely chopped | |
| 3 tablespoons mint leaves, roughly torn | |
| juice of ½ lemon | |
| 2 tablespoons extra virgin olive oil | |
| 200g feta | |
| ½ cup sesame seeds, white, black or a mix of both | |
| pinch chilli flakes | |
| 1 teaspoon ground coriander | |
| 1 egg, lightly beaten with a little water | |
| ½ cup flour | |
| 1 tablespoon olive oil | |
| honey for drizzling | |
| flatbread or pita for serving |
Instructions
| 1. | Put the zucchini in a bowl with the salt and set aside for 15 minutes to soften. |
| 2. | Just before serving mix with the oregano, mint, lemon juice and extra virgin olive oil. |
| 3. | Cut the feta into quarters. |
| 4. | Mix together the sesame seeds, chilli flakes and coriander and put into a bowl. |
| 5. | Dip the feta pieces into the egg, then the flour, back into the egg and then press into the sesame seeds. |
| 6. | Ideally put into the fridge for 30 minutes. |
| 7. | Heat a frying pan, add the olive oil and fry the feta over a gentle heat until the seeds are golden, around 2 minutes on each side. |
| 8. | Put onto a serving platter, drizzle with the honey and serve with the zucchini salad and some flatbread. |
Recipes & food styling Ginny Grant Photography & styling Greta van der Star
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