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Baked iceberg lettuce

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Ingredients for 2 servings:

  • 100 g iceberg lettuce, or as much as is left over
  • 250 g cocktail tomatoes
  • 200 g sheep’s cheese, shepherd’s cheese
  • 2 tbsp olive oil
  • e.g. salt and pepper, and other spices
  • possibly olives
  • n. B. onion(s)
  • e.g. peppers
  • n. B. Pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Using leftovers for slightly dried out iceberg lettuce

Preheat the oven to 150 degrees Celsius. Then, arrange the washed and shredded or chopped iceberg lettuce in a baking dish, add the chopped tomatoes and diced feta cheese, and drizzle with a little olive oil. Season to taste. Bake everything in the oven for about 15 minutes. When it comes to ingredients, your imagination is the limit! Simply add whatever you have leftover, whether it’s olives, onions, bell peppers, or chili peppers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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