Spring salad with wild garlic puff pastry rolls

Ingredients for 4 servings:

• ½ pack of puff pastry, light
• 8 tbsp pesto (wild garlic pesto)
• 50 g feta cheese
• 1 egg(s), optional
• ½ lettuce(s)
• 1 bunch of radishes
• 100 g arugula
• ½ bunch of spring onions
• 3 tbsp olive oil
• 8 tbsp balsamic vinegar
• some herbal salt
• some pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

as a starter or light main course

First, roll out the puff pastry, cut into two strips, spread with 4-5 tablespoons of wild garlic pesto, top with the crumbled feta, and season with pepper to taste. I don’t think salt is necessary due to the salt content of the feta and depending on the seasoning of the pesto. Roll up the puff pastry from the sides and cut into slices. You should have three small snails per person. Bake the snails at 180°C for about 10-15 minutes. If you like, you can brush the snails with a beaten egg. In the meantime, wash the lettuce, arugula, spring onions, and radishes; tear the lettuce and arugula into bite-sized pieces; slice the radishes and cut the spring onions into rolls. Arrange the salad and radishes on plates. Mix together a dressing from vinegar, oil, salt, and pepper and pour it over the salad. Arrange the puff pastry swirls on top of the salad and garnish with the remaining pesto. The salad and dressing quantities are guidelines; I do everything by feel.