John Myers
Ingredients for 2 servings:
- 1 pack of puff pastry, from the refrigerated section
- 1 pack of goat’s cheese – natural coins, approx. 10 pieces
- 1 pinch of chili powder
- 1 pinch of dried Provençal herbs
- 1 small head of lettuce, green e.g. iceberg lettuce or butterhead lettuce
- 2 tomatoes
- ½ onion(s)
- 2 small bell peppers, red and yellow
- 1 small cucumber(s)
- 1 small carrot(s)
- 2 tbsp oil
- 2 tbsp vinegar
- 1 dashes lemon juice
- ½ bunch parsley
- some honey
- 1 dashes balsamic vinegar
- some mustard
- some pepper
- some sugar
- some salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 37 minutes
Tear and wash the lettuce. Finely chop the vegetables. Grate the carrot with a vegetable peeler. Combine the oil, vinegar, salt, sugar, pepper, lemon juice, balsamic vinegar, mustard, and honey in a large bowl and mix. Add the vegetables. Roll out the puff pastry on a baking sheet lined with baking paper. Cut the puff pastry into 8-10 squares with a sharp knife, not too small, as the cheese patties will need to be wrapped in them. Arrange the goat cheese patties on top and season with the herbs and a little chili. Fold in each side of the squares, placing the smooth side of the puff pastry facing up. Drizzle with olive oil and bake at 180 degrees Celsius for about 7-10 minutes. In the meantime, toss the green salad with the remaining salad ingredients and serve. Add the prepared puff pastry parcels and drizzle with a little balsamic vinegar. The salad can be varied depending on the season. Served with the puff pastry parcels, the salad is also a low-effort and filling main course.
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