It is best to have the sheep's cheese cut into slices at the cheese counter, approx. 100 g per person.
For the nut topping, roughly chop the almonds and cashew nuts. Lightly crush 1/2 teaspoon of sea salt, chilli flakes, mustard seeds and cumin seeds in a mortar. Roast the nuts and spice mixture in a pan without fat, stirring constantly, remove.
Peel and finely chop the garlic. Wash the rosemary, shake dry and pluck the needles off. Divide the sheep's cheese slices into two small or one larger ovenproof dishes. Place the garlic and rosemary on top, drizzle 3 tablespoons of oil over each. The cheese can be grilled on the hot charcoal grill for 15-20 minutes. Otherwise the oven, grill function: Preheat to 230 ° degrees and grill the cheese in the upper third of the oven.
In the meantime, wash the lettuce and spin dry. Peel the cucumber and cut it into slightly thicker slices, wash the tomatoes and cut in half or quarters depending on their size, clean and wash the peppers and cut into strips. Peel the onion, cut in half and cut into fine rings.
For the grilled cheese, wash the dill, shake it dry and roughly chop the olives, if necessary roughly chop.