Sesame-crusted feta with honey & a zucchini salad

Recipes & food styling Ginny Grant Photography & styling Greta van der Star

	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

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.