John Myers
Ingredients for 2 servings:
- 450 g Gouda, young, in one piece
- 1 bunch of spring onions
- 2 bell peppers, red
- 1 bell pepper(s), yellow
- 16 g spice mix (salad topping, spicy garden herbs)
- 1 pinch(s) of salt and pepper
- 6 tbsp olive oil
- 6 tbsp water
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes
Clean, wash, and pat dry the spring onions and bell peppers. Finely slice the spring onions (it’s okay to leave some green on them) and dice the bell peppers. Combine both and set aside. Dice the cheese completely and set aside. Season lightly with salt and pepper. For the dressing, mix the oil and water with the herbs until it takes on a light greenish consistency. I tried it with olive oil. It was delicious. You can also use sunflower oil. Add the spring onion rings and the diced bell peppers to the cheese, stirring in just enough so that the cheese still has a slight overweight (just judge by eye). Add only enough dressing to lightly coat all the ingredients, otherwise it will become too mushy. Let it sit in the refrigerator for about 30 minutes, then enjoy at room temperature.
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