The perfect, just-salty-enough addition to pasta, wraps, avo toast, and salads or served with tomatoes as an appetizer!
- 2 Tbsp Olive Us Garlic Olive Oil (or Lemon, Persian Lime, Herbs de Provence, or Tuscan Herb olive oil)
- 1 (200g) container feta, patted dry and sliced 1cm thick
- 3 Tbsp cornstarch
- pepper to taste
- Dried chili flakes, oregano, or basil (optional)
In a large skillet, heat oil on medium high. Combine the cornstarch and spices/herbs in a small bowl. Dip the slices of feta into the cornstarch mixture to coat, adding the slices to the hot pan as you go. Cook for about 1 minute on each side or until golden brown and crispy. Remove from heat and enjoy on toast, on pasta, or on a Buddha bowl!
Recipe adapted from https://www.halfbakedharvest.com/