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Light summer salad

Goat's milk cheese on a salad with pea hummus

Goat's milk cheese on a salad with pea hummus

  • Ingredients for 2 servings
    For the salad:
    2 pieces of goat cheese (100 g each)
    Handful of green salad
    1 chioggia beet (alternatively: 4 radishes or 1 beetroot)
    1 cucumber from the garden
    40 g of pink currants (optional: red currants or raspberries)
    1 portion of pickled onions
    1 portion of pea hummus

    For the dressing:
    2 tbsp. apple cider vinegar
    1 tbsp. olive oil
    1 tbsp. water
    1 tsp. mustard
    1 tsp. honey

    You also need
    Handful of edible flowers
    Garden cress
    2 slices of bread

  • Preparation
    For the dressing, combine all ingredients in a jar.

    Wash the lettuce and spin dry.Peel the beetroot and shave into fine rings using a fruit and vegetable slicer.Wash the cucumber and cut it into thin ring slices.
    Wash the currant berries and remove the stalk.

    Spread 2-3 tbsp. of pea hummus on each of two plates. Spread pickled onions, lettuce, ringlets, cucumbers and currant berries on top.Garnish each with goat's milk cheese, pickled onions, edible flowers, garden cress and sesame seeds.Season with salt and pepper. Drizzle with 1-2 tbsp. of dressing.

    Heat a little olive oil in a frying pan.Toast the bread on both sides at medium temperature.Then serve warm with the salad.

  • For the pickled onions (1 500 ml jar)

    1 tsp. caraway
    1 tsp. fennel seeds
    1 tsp. mustard seeds
    1 tsp. salt
    1 tsp. honey
    2 white onions
    approx. 350 ml apple cider vinegar

    Rinse a canning jar until sterile and then dry. Mix the spices together with salt and honey in a preserving jar. Peel the onion, slice it into fine rings, and put it into the preserving jar as well. Finally, fill the canning jar with apple cider vinegar, seal and refrigerate overnight (or longer) until ready to serve.

  • For the pea hummus for 1 serving (500 ml jar)
    240 g peas (frozen)
    1/4 bunch parsley
    1/4 bunch fresh mint
    Juice of one lemon
    1 garlic clove
    2 tbsp. tahini (sesame paste)
    2 tbsp. olive oil

    Wash the herbs and pat dry. Peel the garlic clove. Squeeze the lemon.

    Heat water in a saucepan. Blanch the frozen peas for 4-5 minutes. Then drain the water and let the peas cool.

    Place the peas in a food processor along with the herbs, garlic clove, lemon juice, tahini, olive oil and salt and puree until creamy. If necessary, add another 1-2 tbsp. of water. Season with salt and pepper before serving.

    Recipe: Jessica Lerchenmüller,

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