Salad with yogurt dressing and cheese

Ingredients for 4 servings:

• 1 red bell pepper(s)
• 1 head of lettuce (Lollo verde)
• 1 small head of radicchio
• 50 g lamb’s lettuce
• 2 spring onions
• 100 g cheese (Gouda)
• 2 slices of toast
• 150 g natural yogurt
• 2 tsp butter
• 1 tsp lemon juice
• n. B. vinegar
• e.g. salt and pepper
• e.g. chili powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

highly recommended

Preheat the oven to 200°C and cook the whole bell pepper until the skin turns blackish-brown and blistered. Cover and let cool in a bowl. Trim the lettuce and spring onions. Tear the lettuce into pieces. Slice the spring onions into rings. Cut the cheese into thin strips and the bread into small triangles. Peel the skin off the bell pepper, remove the ribs and seeds, and finely puree the bell pepper. Whisk with the yogurt and season with lemon juice, vinegar, salt, and chili powder. Heat the butter and toast the bread until crispy. Toss the lettuce, spring onions, cheese strips, and croutons with the dressing and serve.