John Myers
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Goat Cheese Wrapped in Zucchini on Tomato and Brown Bread Salad
The perfect goat cheese wrapped in zucchini on tomato and brown bread salad recipe with a picture and simple step-by-step instructions.
Black bread
- 50 g Oatmeal
- 1 tbsp Butter
- 1 l Buttermilk
- 2 piece Yeast cubes
- 250 g Beet syrup
- 300 g Yogurt
- 500 g Whole wheat flour
- 500 g Whole wheat meal
- 250 g Sunflower seeds
- 2 tbsp Salt
salad
- 1 bunch Basil
- 200 ml Olive oil
- 1 piece Clove of garlic
- 1 pinch Salt and pepper
- 1 tsp Lemon juice
- 300 g Cherry tomatoes
- 1 piece Shallot
- 5 disc Black bread from the recipe
- 1 shot Olive oil
- 1 shot Balsamic vinegar
- 500 g Lamb’S lettuce
Goat cheese
- 1 piece Zucchini
- 3 tbsp Olive oil
- 1 pinch Salt and pepper
- 200 g Goat cheese hard
- 1 tbsp Honey
loaf
- For the bread, grease a bread pan with butter and sprinkle with oat flakes.
- Heat the buttermilk in the saucepan to 30 ° C and dissolve the yeast in it. Mix the remaining ingredients separately in a bowl, add the buttermilk yeast while it is still warm and stir for about 5 minutes. The mass should remain viscous.
- Quickly fill the bread pan (up to halfway), cover with aluminum foil and bake at 160 ° C top / bottom heat for about 3-4 hours. Take out of the oven depending on the desired browning.
salad
- For the salad, pluck the basil and mix finely with olive oil, crushed garlic, lemon juice, salt and pepper.
- Halve the tomatoes, peel and finely chop the shallot. Heat a pan with oil and fry the diced black bread in it until crispy and drain.
- Mix the tomatoes, bread cubes and shallots. Pour the basil oil over it and season with salt, pepper and balsamic vinegar.
Goat cheese
- For the goat cheese, cut the zucchini into thin slices and fry in olive oil. Salt and pepper. Wrap the cheese with it and place on a baking sheet.
- Just before serving, drizzle with honey and bake in the oven at 220 ° C (top heat / grill) for approx. Baked for 5 minutes.
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