200g Greek feta cheese (I use Dodoni)
20g plain flour
1 small free-range egg, well beaten
20g Mount Zero Australian style Za’atar
Drizzle of Mount Zero Frantoio Extra Virgin Olive Oil
1 tbsp Mount Zero Olive Jam
Handful of flat leaf parsley, red onion for garnish
Drizzle of Mount Zero Red Wine Vinegar
Ingredients
Method
Pat dry the feta on all sides using a clean tea towel or paper towel.
Arrange flour, egg and za’atar each in a small vessel big enough to fit the feta. Firstly, dip the feta in flour so it’s coated on all sides well, and gently pat away any excess flour. Secondly, dip the feta in the egg so it is covered on all sides. Lastly, dip the feta in za’atar firmly and coat well on all sides. Set aside in the fridge uncovered for at least 30 minutes.
Meanwhile, pick the leaves from the parsley stems and pop into a bowl. Cut a cheek of red onion, use a mandolin slicer to slice finely or use a sharp knife, separate onion using your fingers and add to parsley.
Heat a small pan on medium heat, and add enough EVOO to almost cover the bottom. When hot, add your feta. Cook on each side for 2-3 minutes until the sesame is golden.
While the feta is cooking, dress your parsley and red onion with a drizzle of EVOO, red wine vinegar and a pinch of salt. Toss to coat.
To serve, remove the feta from the pan onto the serving plate. Top with a very generous spoonful (or two!) of olive jam. Serve parsley salad to the side and finish with a little extra drizzle of red wine vinegar and EVOO. Serve warm with fresh or toasted flatbread.
