Sheep cheese with tomato and parsley salad

For 4 people
  • 3 Tomatoes (approx. 60 g each)
  • 1 B. and parsley
  • 2 EL white balsamic vinegar
  • Salt
  • pepper
  • Sugar
  • 2 slices ( à 100 g) Sheep's cheese
  • 3 EL Olive oil
  • 1 onion
  • 1 Garlic clove
25 minutes
light
1.
Tomatoes and parsley to wash. Dice 2 tomatoes, roughly chop parsley. Combine vinegar, salt, pepper and sugar, fold in 2 tablespoons of oil. Mix with diced tomatoes and parsley. Arrange the salad in a bowl. Halve the sheep cheese first crosswise, then horizontally. Place in an ovenproof dish. Peel the onion and garlic. Cut the onion into rings, finely dice the garlic. Cut 2 tomatoes into slices. Cover the sheep's cheese with tomato slices, onion rings and garlic. Drizzle with 1 tablespoon of oil. Bake the sheep's cheese under the hot grill for 2-3 minutes or in the oven on the highest setting for 5-7 minutes. Serve with salad. Thin flat bread tastes good with it
1 person approx.:
  • 190 kcal
  • 790 kJ
  • 9 g protein
  • 16 g fat
  • 4 g carbohydrates

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