Honey-roasted Pecorino on wild garlic and carrot salad

Ingredients for 4 servings:

• 50 g low-fat curd cheese
• 50 g crème fraîche
• 1 tsp honey (flower honey)
• 2 tbsp cranberries
• 1 pinch(s) mustard powder
• 1 pinch(s) of iodized sea salt
• Pepper, from the mill
• 100 g wild garlic
• 50 g carrot(s)
• 2 tsp apple cider vinegar
• 1 tbsp oil (sunflower oil), cold-pressed
• 1 pinch(s) of iodized sea salt
• Pepper, from the mill
• 4 slice(s) cheese (Pecorino), each slice about 1 cm thick
• 30 g spelt flour, finely ground
• 100 g honey (flower honey)
• 1 tbsp oil (sunflower oil), cold-pressed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

sophisticated but easy to make

Mix all the ingredients for the dip and season to taste. Cut the wild garlic into finger-width strips. Grate the carrots. Mix the vinegar, oil, salt, and pepper to make a dressing, then stir the wild garlic and carrots into the dressing. Brush the pecorino cheese very thinly with honey using a pastry brush, then coat it in wholemeal spelt flour. Heat the oil in a large pan until moderately hot. Add the remaining honey and quickly spread it with a whisk or wooden spoon. Finally, fry the breaded cheese in the hot honey on both sides. Arrange a slice of honey-roasted pecorino cheese on a bed of wild garlic salad on a plate and serve with the dip. If you like, sprinkle the whole thing decoratively with pan-roasted sunflower seeds. Tip: Look for cold-pressed(!) sunflower oil at the health food store (still rarely found in supermarkets). It has a slightly nutty flavor, just like fresh sunflower seeds, and adds a subtle zest to this dish.