Greek SALAD With FRIED ZUCCHINI & FETA + Lemon Orange Dressing

Instructions

1. Cut the squash into slices 2/3 in 1,5 cm thick, cut the sun-dried tomatoes into thin strips and the feta cheese into bars of 2/3 in /1,5 cm.
2. In a bowl combine the orange jam, 1 lemon juice, 3 tbsp of olive oil, ⅓ tsp of salt and black pepper each.
3. Heat a grill pan and brush with 1 tbsp of olive oil, lay out the squash slices and fry for 3 minutes on each side over medium heat.
4. Pour the water into one bowl and lay the flour into another one. Take a feta bar, roll in the flour, dip into the water, roll in the flour again and dip into the water, lay out onto a plate. Make the same with the rest of feta bars.
5. Heat the vegetable oil in a saucepan up to 370°F /190°C and deep fry the cheese bars by portions (2-3 at a time) for 1-2 minutes until light golden. Lay out onto a paper towel to remove extra oil.
6. Lay out the lettuce leaves on a big plate, add the cut sun-dried tomatoes atop and drizzle with the sauce, then lay out the grilled squash slices and fried feta cheese.
7. Serve your Greek salad with grilled squash and feta cheese to the table. Advices:
8. You can change an orange jam for syrup or any citrus confiture.
9. If there is no a kitchen thermometer, it is possible to check vegetable oil temperature with a wooden stick. Dip ⅓ in /1 cm of it into vegetable oil, if it is heated enough there will be bubbling around a stick.