Baked feta with cucumber salad & crunch
  • 200g Feta
  • 1 organic lemon
  • ½ tsp coriander seeds
  • ½ tsp chiliflakes
  • ½ tsp black pepper
  • sesame oil
  • 4 tbsp hazelnuts, roughly chopped
  • 2 tbsp buckwheat
  • 2 tbsp sesame seeds
  • 1 tbsp maple syrup
  • pinch of salt
cucumber salad:
  • 1 big cucumber
  • 2 tbsp sesame oil
  • 2 tbsp apple vinegar
  • 1 tbsp maple syrup
  • salt, pepper
  • basil (e.g. „wild purpur“)
  1. Preheat oven to 220°C, line a backing sheet with baking paper. Cut feta in half, sprinkle with finely grated lemon zest, crush coriander seeds, chili flakes and black pepper with a mortal and sprinkle also on feta. Toss with a good amount of oil and bake for about 20 minutes.
  2. Meanwhile slice cucumber thinly, put them into a colander, sprinkle with salt and leave colander over a bowl to extract some of the liquid of the cucumber. Mix together remaining ingredients for the dressing and set aside.
  3. For the crunch slightly roast hazelnuts, sesame seeds and buckwheat in a pan without oil, then add maple syrup and mix together. Spread out on a baking paper and let it cool.
  4. For serving combine cucumber with the dressing, add the feta and sprinkle with crunch and basil.
Recipe by piroggi at