| Created by | Spinneys |
| Prep time | 35 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Moderate |
| 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. See details | |
Ingredients
Cooking Instructions
Download PDFTo 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.
