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Because in food I trust. In all forms and shapes. 

Feta with blackbread crumbs

Feta with blackbread crumbs

I don’t know about you, but in our house there always seems to be the last slice of bread that no one wants to eat, but you’re not allowed to throw away. If that happens, this is an ideal way to use up that bread. Of course, you can make this with fresh bread, but fresh bread always disappears on its own. And yes – the bread must be grated for the best results. But don’t grate it too finely – various size crumbs give it the great texture.

Ingredients

100 g feta crumbled
4 tbsp extra virgin olīve oil
1 tbsp liquid honey
handful basil leaves
large handful of greens (rukola or a mix)
freshly-ground black pepper to taste

crumbs:
50 g stale Gavars black bread, roughly grated
1/2 tsp finely grated rosemary
1 clove garlic, crushed
1 tbsp mild olive oil for frying
2 tbsp hemp seeds
sea salt to taste
freshly-ground black pepper to taste

Prepare

Heat the oven to 200°, or heat a pan. In a bowl, combine all the crumb ingredients and bake for 6 minutes in the oven, or until golden in the pan. Remove from heat and cool completely.

When the crumbs are cool, arrange the feta on a serving dish. Sprinkle with the crumbs and greens. Drizzle with oil and honey, and top with basil. Season with pepper and salt, if desired, but remember that the feta is already salty.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s



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