Mexican Feta Salad

Rinse the iceberg lettuce, clean, spin dry and shred into bite-sized pieces. Rinse and clean the peppers and cut into thin strips. Transfer the hominy to a colander and drain.

Put the taco chips in a freezer bag and crumble them finely with a rolling pin. Mix the eggs in a deep dish.

Dice the feta cheese and roll the cubes in flour at the beginning, then in egg and taco breadcrumbs, followed by egg and breadcrumbs again on the other side. Fry the cheese cubes in enough hot oil.

Rinse and dry the cilantro and pluck the leaves from the stems. Stir through juice of one lemon, salt, chili oil, cayenne pepper and sugar.

Divide the iceberg lettuce, bell pepper strips and hominy evenly among 4 plates. Drizzle the leaf lettuce with the dressing and evenly distribute the fried, still warm feta cubes on top. Garnish everything with coriander leaves.

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