Frikkadel & Tomato Salad with Creamy Feta Dressing

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  • Frikkadel & Tomato Salad
  • 350 g Eskort Mini Frikkadels
  • 4 large jam tomatoes, quartered
  • 250 ml (1 C) leeks, chopped
  • 1 clove garlic, crushed
  • 500 ml (2 C) cherry tomatoes
  • 60 ml (¼ C) mixed seeds
  • Salt and pepper, to taste
  • Olive oil, for frying
  • Juice from one lemon
  • Creamy Feta Dressing
  • 250 ml (1 C) double thick yoghurt
  • 125 ml (½ C) feta
  • 1 clove garlic, crushed
  • Black pepper, to taste
  • Juice of ½ a lemon
  • Allergens
  • This recipe contains wheat (gluten), soya (soy), seeds and dairy (lactose).
  • Substitutions
  • Mini Frikkadels (gluten, soy): Decase our Gold Medal Pork Sausages, form small meatballs with the mince and fry in olive oil until cooked and golden brown.
  • Mixed Seeds: Omit the seeds if you have a seed allergy.
  • Double Thick Yoghurt: Use coconut cream or unflavoured coconut yoghurt.
  • Feta (lactose): Use vegan feta.


  • Frikkadel & Tomato Salad
  • Pour olive oil into a large frying pan over moderate heat.
  • Fry frikkadels, tomatoes, leeks and garlic until the tomato skins soften.
  • Dish the frikkadels and tomatoes from the pan into a serving bowl.
  • In the same pan, toast the mixed seeds until golden, then remove from the heat.
  • Drizzle lemon juice over the frikkadel salad, add whole cherry tomatoes and toasted seeds.
  • Creamy Feta Dressing
  • Whip all the ingredients together in a mixing bowl.
  • Tip
  • Serve extra dressing on the side.


Spoon creamy dressing over the frikkadel salad and garnish with fresh micro herbs.