John Myers
Ingredients for 2 servings:
- 8 slice(s) zucchini, about 2 cm thick
- 1 bunch arugula
- 2 spring onions
- 50 g cream cheese
- 50 g quark (cottage cheese)
- some coconut oil
- 4 tomatoes
- 2 tbsp pine nuts
- 4 potatoes, early
- e.g. salt and pepper
- n. B. Balsamic cream
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
light summer meal
Wash and steam the potatoes thoroughly. Wash and finely chop the arugula and spring onions, then mix well with the cream cheese and curd cheese. Season the cream with salt and pepper. Wash and slice the tomatoes, then arrange them on plates. Toast the pine nuts in a pan without oil and sprinkle them over the tomato slices. Fry the zucchini slices in a pan with a little coconut oil until lightly browned on each side. Then place a tablespoon of the arugula cream between each zucchini slice. Arrange the zucchini towers and potatoes on the plates and garnish everything with balsamic cream.
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