Panierter Feta mit Rotkohl und Salsa verde

Ingredients

• 1 tbsp capers, drained
• 1 clove garlic
• 0.5 bunch Parsley
• 0.5 bunch Basil
• 1 handful dill
• 1 tbsp orange juice
• 3 tbsp olive oil
• Salt
• Pepper
• 400 g red cabbage
• 0.5 tsp caraway seeds
• 1 tsp Honey
• 2 pinches cinnamon powder
• 400 g feta cheese
• 1 tbsp spelt whole-wheat flour
• 1 egg
• 6 tbsp hulled sesame seeds
• 1 tbsp Sesame oil
• 1 apple

Instructions

1. 1.

   Drain the capers and chop finely. Peel and chop the garlic finely as well. Wash, dry, and chop the parsley, basil, and dill finely. Mix the capers, garlic, and herbs with orange juice and 2 tbsp of olive oil, and season with salt and pepper. Set aside.

2. 2.

   Peel the red cabbage, cut it into fine strips, and salt it. Briefly toast the caraway seeds in a hot pan without fat until they start to smell. Roughly crush them in a mortar and add them to the red cabbage. Add honey, cinnamon, and the remaining olive oil and massage everything until the red cabbage becomes supple, then set aside.

3. 3.

   Drain the feta well and cut it into cubes or triangles. Place the flour in a shallow dish, beat the egg in another shallow dish, season with salt and pepper and mix. Place the sesame seeds in a third dish. First coat the feta cubes in flour, then in the beaten egg, and then in the sesame seeds all around.

4. 4.

   Heat the sesame oil in a pan and fry the feta cubes for about 5 minutes until golden brown on all sides. Meanwhile, wash, quarter, deseed, and slice the apple into thin strips. Arrange the red cabbage on plates, top with apple slices and feta cubes, and drizzle with salsa.