Greek salad with heirloom tomatoes, deep-fried feta, salsa verde and tahini

Begin by preheating the oven to 180°C

First prepare your dredging station. Place the beaten egg into one bowl, the flour into another bowl, and the breadcrumbs into a third bowl

Season the breadcrumbs with salt and pepper

Roll the feta in the flour, then dip in the egg, and finally coat with the seasoned bread crumbs 

Chill them in the fridge covered with cling film for around an hour

Prepare the Greek salad base by combining all of the ingredients except the tomatoes in a large mixing bowl. Cover with cling film and set aside

Next, line a baking tray with parchment paper and sprinkle over the mixed seeds

Season with salt, pepper, oregano and olive oil then roast for around 15 minutes or until the seeds are toasted 

Meanwhile, for the salsa verde, use a food processor to blitz the anchovies, capers and garlic until they form a paste 

Add in the vinegar, mustard and fresh herbs and pulse until the herbs are finely chopped 

Add in the olive oil as the blender is running, then season with salt and pepper to taste 

Transfer the salsa verde into a small bowl and set aside 

Next, prepare the tahini and honey drizzle by mixing them both together in a small bowl. Use a whisk if necessary as the oil can separate from the tahini

To fry the feta, heat the vegetable oil in a high-sided pot over medium heat until it reaches around 170°C

Take the chilled, breaded feta and fry each piece until golden brown and crisp

Once cooked, place onto a plate lined with kitchen paper to drain. Season with salt while hot 

To plate, lay out the two sliced heirloom tomatoes on the base on the plate, then toss the chopped tomato with the Greek salad base 

Spoon the Greek salad base over the heirloom tomatoes, then top with the oregano roasted seeds, deep-fried feta, honey-tahini drizzle and mint salsa verde