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Salad rolls with blueberry chili sauce

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Ingredients for 4 servings:

  • 150 g cream cheese
  • 50 g quark
  • 3 tsp wasabi paste
  • 150 g jacket potatoes
  • 1 bunch of coriander leaves
  • 3 tbsp lemon juice
  • 8 leaves of lettuce, large leaves
  • 250 g blueberries
  • 1 red chili pepper(s)
  • 1 tbsp honey
  • 2 tsp balsamic vinegar
  • salt and pepper

Instructions

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

Peel and dice the potatoes. Deseed and finely chop the chili. Mix together the cream cheese, quark, wasabi paste, potatoes, coriander, and 2 tablespoons of lemon juice. Season with salt and pepper. Spread the mixture on the lettuce leaves, leaving a border. Roll up and refrigerate. Puree the blueberries with honey, vinegar, the remaining lemon juice, and chili. Season with salt. Serve the lettuce rolls with the blueberry sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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