1 small iceberg
1 small cucumber
1 cup kidney beans (canned)
200 gr. DODONI feta cheese
30 gr. fresh DODONI whole milk
30 gr. DODONI authentic Greek yoghurt 8%
1 ts dried thyme
1 ts mustard
1 ts honey
1 tb apple cider vinegar
5 tb olive oil
1/4 ts salt
fresh ground pepper
1 orange, juiced
Warm milk and yoghurt in a small saucepan and mash the feta in the mixture.
Add thyme and place mixture in the fridge until firm. Wash and drain the vegetables.
Cut the cucumber and the radishes in thin slices. Rinse and drain the beans from the can.
In a small jar add the orange juice, mustard, honey, apple cider vinegar, olive oil, salt and freshly ground pepper.
Close the lid and shake until you get a creamy dressing. Leave aside. In a small saucepan, toast sesame and poppyseed for 3-4 minutes.
In a large bowl, tear the iceberg leaves by hand and add the cucumber, radishes and beans.
Take the cheese mixture out of the fridge and make small balls.
Roll them in toasted sesame and poppyseed.
Add the dressing in the salad and toss well.
Garnish with the feta cheeseballs.