Lamb's lettuce with cherry tomatoes and feta

Ingredients for 1 servings:

• 75 g lamb’s lettuce
• 4 cherry tomatoes
• 85 g feta cheese
• 1 spring onion(s), optional
• 5 tbsp natural yogurt
• some garlic powder
• some salt and pepper
• some cayenne pepper
• some paprika powder, sweet
• some paprika powder, hot
• possibly dried parsley
• 1 pinch(s) of sugar
• 2 tsp chia seeds
• 2 tsp flaxseed
• 2 tsp sunflower seeds
• 2 tsp buckwheat

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Total time approx. 20 minutes

Crispy and creamy with yogurt sauce

For the sauce, combine natural yogurt, garlic powder, salt, pepper, paprika, sugar, and parsley to taste. Let it sit for a while while you prepare the rest. Roast the sunflower seeds and buckwheat in a non-stick pan and then let it cool. Wash the lamb’s lettuce, spin it dry, sort it, and trim the roots. Wash and quarter the cherry tomatoes. Cut the feta into small cubes. Wash the spring onion, halve it lengthwise, and cut it into thin half rings. Mix everything, including the flaxseeds and chia seeds, in a bowl and serve immediately.