Colorful grill plate

For 1 person
  • 2 medium-sized new potatoes
  • (approx. 50 g each)
  • 1 (approx. 100 g) small zucchini
  • 1 (approx. 100 g) small peppers
  • 1 (approx. 100 g) Turkey escalope
  • Salt
  • pepper
  • 50 g Cream cheese with buttermilk (8% absolute fat)
  • 2 EL (à 20 g) Lean quark
  • Cayenne pepper
  • 1 EL lemon juice
  • 1 (approx. 75 g) Giant mushroom
  • 1 (approx. 40 g) small tomato
  • 1 Sprig of rosemary , Thyme and sage
  • 1 EL Oil (e.g. B. olive oil)
  • coarseSea salt
  • Salad, herbs and Spring onions
30 minutes
easy
1.
Potatoes Wash, brush off and cook in boiling water for about 20 minutes. Drain the potatoes and cut in half. In the meantime, wash and clean the zucchini and paprika and cut into large pieces. Wash turkey schnitzel, pat dry and cut into 4 pieces. Put the zucchini, paprika and turkey schnitzel on 2 skewers. Season with salt and pepper. Beat the cream cheese and quark until smooth. Season with salt, cayenne pepper and lemon juice. Wash and clean the mushrooms and tomatoes. Halve the tomato. Wash the rosemary, thyme and sage, pat dry and chop. Mix with 1/2 tablespoon of oil. Brush the potatoes and skewers with the remaining oil and grill on both sides for about 3 minutes. Grill the mushrooms and tomatoes for about 1 minute on both sides. Fill the mushrooms with cream cheese cream. Put herbal oil on the potatoes. Sprinkle the potatoes and tomatoes with coarse sea salt, arrange on a plate with the skewers and mushrooms. Garnish with lettuce, herbs and spring onions if you like
1 person approx. nutrients '>
  • 400 kcal
  • 1680 kJ
  • 41 g protein
  • 16 g fat
  • 21 g carbohydrates
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