Preparation time: 30 min
Difficulty: medium
Servings: 4 servings
Ingredients:
- VERDINO VEGAN FETA – 400 G
- FROZEN RICE WRAPPERS – 4 WRAPPERS
- OIL FOR FRYING – 500 ML
- FLOUR – 30 G
- WATER – 30 ML
- SESAME SEEDS – 20 G
POMEGRANATE DRESSING:
- POMEGRANATE MOLASSES – 100 ML
- OLIVE OIL – 100 ML
- JUICE FROM 1 LEMON
SALAD:
- LETTUCE MIX – 200 G
- RED ONIONS – 100 G
- RADISHES – 100 G
- FLATBREAD FOR CROUTONS – 100 G
- CUCUMBERS – 150 G
- MINT LEAVES – 10 G
- SPRING ONIONS – 1 BUNCH
- PARSLEY LEAVES – 1 BUNCH
- CHERRY TOMATOES – 150 G
DECORATION:
- SUMAC – 1 G
- SESAME SEEDS – 1 G
Cooking:
1. Slice the vegan feta down the middle (100-g slices) and wrap each slice in rice wrappers, sealed at the ends with a mix of flour and water.
2. Heat the oil and fry the vegan feta rolls until crispy and golden.
3. Transfer on a paper towel-lined plate.
4. Cut the flatbread in triangles and toast for a few seconds in a frying pan with a bit of olive oil until crispy.
5. In a stainless-steel bowl, mix all ingredients for the dressing until creamy (thicker consistency).
6. In another bowl, put all ingredients for the salad and season with the above dressing.
7. Arrange the salad on plates and top with a crispy vegan feta roll, cut down the middle. Sprinkle some more dressing, sumac and sesame seeds over.
