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Dukkah-Crusted Feta with Fennel Salad and Tahini Vinaigrette

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Makes 1 serving, plus leftovers 1x

Time 30 minutes

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Ingredients

For the dukkah:

  • 1/2 cup toasted slivered almonds
  • 3 tablespoons toasted sesame seeds
  • 3 tablespoons toasted fennel seeds
  • 2 tablespoons toasted cumin seeds
  • 1 tablespoon toasted coriander seeds
  • 1 teaspoon salt, plus more to taste

For the tahini vinaigrette:

  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine or champagne vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1 large clove garlic, grated
  • 1 teaspoon salt, plus more to taste
  • Water, as needed (for thinning)

For the feta:

  • 1/2 large block (~7 ounces) good quality feta (cold, dry), sliced and cut into substantial 1/4 inch-thick triangles
  • 1/2 cup all purpose flour
  • 2 eggs, whisked
  • 1 cup dukkah, (see above) plus more as needed
  • Neutral oil, for frying

For the salad:

  • 1 large fennel bulb, thinly sliced
  • 2–3 fennel stalks, thinly sliced
  • 3–4 tablespoons tahini vinaigrette (see above)
  • 1 orange, peeled and cut into small segments
  • 3–4 dill sprigs, chopped (or, alternatively, mint)
  • Toasted bread (optional)

Instructions

  1. Make the dukkah: Combine all ingredients in a large mortar and pestle or a spice grinder. If using a mortar and pestle, work the ingredients together until well-blended but still slightly chunky. If using a spice grinder, pulse until well-blended but still slightly chunky. Note: Dukkah can be made ahead and stored in an airtight container at room temperature for 2-3 weeks. If you’re toasting your own almonds and seeds ahead of time, keep a close eye on them to avoid any burning, toast things of the same size together, and allow time to cool before combining. 
  2. Make the vinaigrette: Add tahini, lemon juice, vinegar, olive oil, honey, grated garlic, and a large pinch of salt to a mixing bowl. Whisk together until smooth. Taste and adjust if needed. Note: All tahini brands are different—add small amounts of water if necessary to thin the vinaigrette to your preferred consistency. This vinaigrette can be prepared ahead of time and stored in the fridge for up to seven days.
  3. Prepare the feta: Add enough oil to a pot to shallow fry the feta over medium heat (the oil should shimmer without smoking, to avoid burning the dukkah). Set up a dredging station for the feta: Coat each triangle with all purpose flour, then dunk each into the whisked eggs before completely coating with dukkah. Add to hot oil and fry for a few minutes on each side, until golden brown and fragrant. Using a slotted spoon, transfer to paper towel-lined racks. Note: When you’ve used up all the dukkah and dredge mix, store extra feta in the refrigerator to add to future meals.
  4. Assemble the salad: In a large mixing bowl, combine thinly sliced fennel and fennel stalks and toss with vinaigrette. Taste and adjust the amount of vinaigrette as needed. Transfer to a serving plate and top with orange segments and herbs. Add dukkah-crusted fennel and, if using, toasted bread to the plate and enjoy.