Sheep cheese packets with broccoli and grumberry salad with roasted buckwheat

Sheep cheese packets with broccoli and grumberry salad with roasted buckwheat

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Ingredients (for 2 people)

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• 1 block of feta
• 1 zucchini
• 1 Roma tomato
• Pepper from the mill
• thyme leaves
• 2 grumberries (peeled or as jacket potatoes)
• ½ head of broccoli
• 2 spring onions
• ½ bunch of parsley
• 80 g buckwheat
• 25 g sunflower seeds
• juice of 1 lemon
• 1 tbsp. canola oil
• 1 tbsp. linseed oil
• 1 tbsp. raspberry vinegar
• salt, pepper

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Preparation of sheep cheese packets:

1. Cut zucchini into thin longitudinal slices (approx. 1-1.5 mm)
2. Divide feta into 6 equal squares
3. Wrap one piece of feta crosswise in two zucchini slices and place open side down on a baking tray
4. Place a thin slice of tomato on each packet, season with pepper and sprinkle with thyme
5. Bake in a preheated oven at 160°C for approx. 6-8 minutes

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Salad preparation:

1. Cut grumberries into thin slices
2. Wash broccoli, separate the florets from the stalk, peel and grate coarsely
3. Cut spring onions and parsley finely
4. Roast buckwheat and sunflower seeds in a frying pan without fat until fragrant
5. Mix with broccoli, grumberries, spring onions and parsley while still warm
6. Mix a dressing with canola oil, linseed oil, raspberry vinegar, lemon juice, salt and pepper and marinate the salad

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Arrange the salad on a plate or in a flat dish, place a packet of sheep cheese on each side and garnish with flowers and herbs. Bon appétit!