Iceberg lettuce with steamed vegetables

Ingredients for 2 servings:

• 1 small head of iceberg lettuce
• 1 onion(s)
• 1 can of mushrooms, 3rd choice, approx. 170 g
• 1 tomato(s)
• 1 small bunch of spring onions
• 1 carrot(s)
• ½ pack of shepherd’s cheese, approx. 100 g
• some Gouda
• oil
• n. B. spice(s)
• n. B. Dressing

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

The list of ingredients is only a rough guideline. It’s more about using up leftover vegetables. Wash and chop the vegetables, then sauté them in a pan with a little oil. In the meantime, cut the lettuce into small, bite-sized pieces. Dice the Gouda and feta cheese. When the vegetables are done to your liking, turn off the heat and add the feta cheese. Stir well and let cool. Prepare a dressing of your choice for the salad. I chose the balsamic, mustard, and honey dressing here on Chefkoch: https://www.chefkoch.de/rezepte/1149421221222811/Balsamico-Senf-Honig-Dressing.html Fold the cooled, but still slightly warm, vegetables into the salad and add the dressing. Finally, add the Gouda and stir thoroughly again. It tastes delicious the next day, too.