Olive and feta salad with pickled chilies and Pork Luncheon Meat
- 30 min
- 4 persons
- 340 g Tulip Pork Luncheon
- 100 g feta cheese
- 2 tbsp olive oil
- 2 tsp lemon juice
- Green pickled chilies
- Black olives
- Vegetable oil
- Freshly ground pepper
Cut the Pork Luncheon Meat into strips, approx. 4 x 1 x 1 cm.
Coat the strips in breadcrumbs and sprinkle with freshly ground pepper. Heat oil in a pan and fry the strips until golden.
Slice the pickled chilies and mix with Pork Luncheon Meat strips, olives and feta cheese.
Whisk together olive oil and lemon juice, season with salt and pepper and drizzle the dressing over the salad.