John Myers
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Baked Sheep Cheese with Two Pesto and Layered Salad
The perfect baked sheep cheese with two pesto and layered salad recipe with a picture and simple step-by-step instructions.
For the pesto verde
- 150 ml Olive oil
- 1 bunch Basil
- 1 bunch Parsely
- 2 Garlic cloves
- 60 g Pine nuts
- 60 g Parmesan cheese
- Salt
- Pepper
For the pesto rosso
- 150 ml Olive oil
- 200 g Pickled tomatoes
- 1 Red Chilli pepper
- 60 g Parmesan cheese
- 60 g Pine nuts
- 2 Garlic cloves
- 1 tsp Oregano
- Salt
- Pepper
For the layered salad
- 0,5 Iceberg lettuce
- 3 Tomatoes
- 0,5 Cucumber
- 0,5 Red Bell pepper
- 1 Onion
- 2 Hard-Boiled eggs
- 100 g Cooked ham
- 0,5 Can Corn
- 3 tablespoon Mayonnaise
For the layered salad dressing
- 5 tbsp Oil
- 200 g Yogurt
- 4 tbsp Balsamic vinegar
- 1 tbsp 8 Kräuter TK
- Salt
- Pepper
- 1 pinch Sugar
- Put the sheep’s cheese in ovenproof molds.
- For the pesto verde, peel the garlic cloves, remove the coarse stems from the parsley and basil and puree all the ingredients in a food processor.
- For the pesto rosso, peel the garlic cloves, clean the chilli pepper and puree all the ingredients in a food processor.
- Put the pesto on the sheep’s cheese and bake it in the preheated oven at 200 ° C for about 15 minutes.
- Mix the yogurt, oil, balsamic vinegar, herbs, salt, pepper and sugar into a dressing.
- Peel and finely dice the onion, cut the iceberg lettuce into small pieces and mix with the onion in a bowl and pour half of the dressing on top.
- Drain the corn and add to the salad.
- Clean and dice the peppers, peel and dice the cucumber and add the next layer to the salad.
- Wash and chop tomatoes, and put 2 tomatoes on top.
- Peel and dice eggs and place on top
- Cut the ham into cubes and place on top.
- Sprinkle the salad with the cheese.
- Mix the second half of the dressing with the mayonnaise, pour on top, sprinkle with the rest of the tomato cubes and serve.
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