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rucola salad with sheep cheese in sunflower seeds


Ingredients

sheep cheese 400 gram
sunflower seeds 100 gram (peeled)
eggs 2
flour (all-purpose) 1 handful
garlic 1 clove
olive oil 2 tablespoon
rucola / rocket 250 gram
cherry tomatoes 250 gram
olive oil (extra vergine) 80 ml
aceto balsamico 30 ml
salt 1 pinch
pepper1 1 pinch
sugar 1 pinch

Preparation

  1. Cut the sheep cheese into 4 parts (of same size). In a mortar, lightly pound the sunflower seeds, and whish the eggs. Season the cheese to taste with pepper and salt, then dip into first the flour, then the whipped eggs, and last into the sunflower seeds. Slightly press on the sunflower seeds (with the palm of your hand).
  2. Clean and wash the rucola. Wash the tomatoes and cut them into halves. Make a vinaigrette dressing from the oil, vinegar, salt, sugar and pepper.
  3. Heat the oil in a frying pan. Meanwhile, peel the garlic clove and cut it into halve. Add the garlic clove to the pan, and leave to fry until light brown, then remove.
  4. Add the cheese to the pan and fry on each side (at medium heat) for approx. 2 minutes.
  5. Sprinkle the rucola and tomatoes with the vinaigrette. Place the sheep cheese on top and garnish with some rucola leaves.
    6. Serving suggestionServe immediately, while still hot.
    6. Rating: 2.00/5 (11 votes)
    • Rating 2.00/5
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