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Seattle Wine Awards


Pan-fried Feta With Lemon-Honey Sauce

Serves 6-8


  • 3 cups organic red grapes
  • 1 cup organic walnuts
  • 2 tbsp extra virgin olive oil (Piqual or Hojiblanca are good choices), + 2 more tbsp
  • 2 tbsp fresh organic lemon juice
  • 1 tbsp organic honey
  • 2 tsp chopped fresh organic thyme
  • 2/3 cup coconut flour
  • One 8-oz block of feta cheese
  • Crackers


1. Preheat oven to 400°. Line a rimmed baking sheet with foil.

2. In medium bowl, toss grapes, walnuts, and 2 tbsp olive oil. Spread in a single layer on a baking sheet. Roast 25 minutes or until grapes are blistered and walnuts toasted. Set aside.

3. In small bowl, whisk lemon juice, honey, and thyme together.

4. Spread coconut flour on a plate. Dip the feta in water (or if it's in liquid, use that), then dredge in flour, shaking off any excess.

5. In small nonstick skillet, heat 2 tbsp olive oil. Add feta. Cook, undisturbed, for 3 minutes. Flip, then cook 3 minutes more or until golden brown and cheese has begun to crisp. Transfer to serving plate.

6. Top with roasted grapes and walnuts, drizzle with lemon-honey sauce. Serve with crackers.

September 2021

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