20mlbalsamic vinegarI use old, ripe balsamic vinegar.
Sheep cheese baked with thyme
200gSheep cheeseOriginal from Greece
1tspthymedried or fresh
Yoghurt with garlic and lemon zaziki “light
1tbsfresh lemon (juice)
Salad and decorations
150gcolorful leaf salads
15pcolivesoriginal from Dimitri
For the salad dressing, finely dice the shallot and prepare it. Mix the remaining dressing ingredients in a beaker with a hand blender. Stir in the shallots, prepare the dressing.
Cut the sheep’s cheese into 1 cm cubes. Beat the eggs, season with salt and pepper and whisk. Prepare breadcrumbs and thyme. Place the cheese cubes first in the egg, then in the breadcrumbs. Repeat the process and bread the sheep’s cheese cubes twice.
Mix all ingredients for the yoghurt with garlic and lemon Zaziki “light”.
Pluck salad, wash and spin dry, cut tomato and cucumber into bite-sized pieces. Roast the pine nuts briefly in a pan with 1 teaspoon of oil.
Fry the breaded sheep’s cheese cubes in hot rapeseed oil at 160-170°C until crispy, then place them on a kitchen paper and season with salt.
Marinate the leaf salads with the salad dressing and arrange neatly on the plates. Add baked sheep’s cheese cubes, decorate plate with zaziki “light”, salad with tomato, cucumber and serve sprinkled with pine nuts. Serve the olives extra.