John Myers
Contents
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Ingredients
for the apricot vinaigrette:
- 200 g Apricots, pitted
- 0,5 Pc. Lemon; the juice of it
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Mustard
- 2 tbsp Olive oil
- 1 tsp Fresh rosemary
- Salt pepper
for the baked sheep cheese:
- 175 g Sheep milk cheese
- 1 tbsp Fresh rosemary
- 1 Msp Freshly ground pepper
- 1 tsp Greece spice mix
- 4 Pc. Apricots
- 4 Pc. Cherry tomatoes
- 1 tsp Lemon peel zest
- 2 tbsp Olive oil
for the salad:
- 2 Handful Arugula
- 150 g Cherry tomatoes
- 75 g Sunflower seeds or pine nuts
Instructions
Apricot vinaigrette:
- Puree all of the ingredients.
Sheep's cheese baked in the oven:
- Rub two small ovenproof casserole dishes with olive oil, halve the sheep's cheese lengthways and place in the molds. Sprinkle with pepper, lemon zest, Greek spice and chopped rosemary needles. Halve the apricots, core them and spread them around the sheep's cheese. Do the same with the cherry tomatoes. Drizzle each casserole dish with about a teaspoon of olive oil. Bake in the preheated oven on the middle rack at 190 degrees top / bottom heat for about 15 - 20 minutes.
Arugula salad
- Wash the rocket and place on two plates with the halved tomatoes. I roasted the sunflower seeds in a pan with a little olive oil, with the following spices: 1 tablespoon Gomasio (sesame salt), 1 pinch of smoked paprika powder, 1 pinch of sweet paprika, 1 pinch of curry powder.
- Pour the dressing over the salad, either eat the finished sheep's cheese out of the mold or spread it over the salad (I think it's tastier in the salad). Spread the roasted sunflower seeds on top. Sliced, briefly toasted bread or baguette (or flatbread) tastes good with it.
- I made the dressing generous as I like to keep leftovers and keep them for dipping vegetables or the like. The dressing can also be used to marinate shrimp, fish, tofu or meat. I also like it as a spread on bread.
Nutrition
Serving: 100gCalories: 288kcalCarbohydrates: 1.5gProtein: 6.1gFat: 28.7g
