Ingredients
- Garlic clove 1
- SpinneysFOOD Fresh Mint A handful
- SpinneysFOOD Fine Sea Salt ½ tsp
- SpinneysFOOD Black Pepper ½ tsp
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Fresh Coriander A handful
- Smoked paprika ½ tsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- Lemon 1
- Large egg 1
- SpinneysFOOD All-Purpose Flour 50g
- SpinneysFOOD White Sesame Seeds 50g
- SpinneysFOOD Feta Cheese 120g (4 blocks)
- SpinneysFOOD Pure Sunflower Oil 4 tbsp
- SpinneysFOOD Ripe and Ready to Eat Hass Avocados 2
- Mini cucumbers 2
- SpinneysFOOD Fresh Dill A handful
- SpinneysFOOD Fresh Parsley A handful
- Pea shoots A handful
Nutrition (Per serving)
- Calories 594
- Fat 52.6g
- Saturates 11.2g
- Protein 12.8g
- Carbs 24.9g
- Sugars 2.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Egyptian feta and avocado salad
Arabic 35 Mins Prep
- To make the Egyptian spice dressing, place the garlic, a handful of mint, salt, freshly ground pepper, cumin, a handful of coriander, paprika, olive oil and 4 tbsp lemon juice in a blender and blitz until just combined. Set aside.
- Whisk the egg in a shallow bowl. Place the flour in a shallow bowl and the sesame seeds in a third bowl. Coat the feta blocks in the flour, then egg and lastly the sesame seeds, ensuring the feta has been thoroughly covered.
- Heat the sunflower oil in a large frying pan placed over a medium heat. Place the feta in the pan for 2-3 minutes per side, until golden brown. Transfer the feta to a serving plate.
- Halve and quarter the avocados. Peel the cucumber into ribbons.
- Place the avocado, cucumber and a handful of fresh herbs (mint, dill parsley, and pea shoots or micro greens) over the feta. Drizzle with the dressing and serve.