Sweet and spicy goat cheese curd with sweet potatoes

Ingredients for 2 servings:

• 250 g quark, semi-skimmed or low-fat
• 150 g goat’s cheese
• 2 tsp honey
• 1 tbsp milk
• some lemon juice
• ½ tsp salt
• ½ tsp garlic powder, alternatively 1 garlic clove, finely diced and sautéed in a little butter
• 1 small chili pepper(s)
• some thyme
• 500 g sweet potato(s), washed, cut into bite-sized pieces
• 2 tbsp vegetable oil, good
• 1 tsp sweet paprika powder
• n. B. Salt
• 250 g tomatoes, small, washed and halved

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

vegetarian light summer dish – the quark is also suitable as a dip or spread

Mix the quark well with the goat’s cheese, honey, a little milk, lemon juice, and the spices. Mix the sweet potato wedges with the paprika and oil, then place them in a gratin dish or on a baking sheet lined with baking paper. Bake on the middle rack of a preheated oven at 150°C (top/bottom heat) for about 30 minutes. You can also grill them in oiled aluminum foil, although this isn’t as healthy. Serve the sweet potato wedges with the quark and tomato halves on plates and enjoy. The quark can also be used as a dip, with grilled food, or as a spread. Omit the milk to prevent the spread from becoming too runny. This is also suitable as a starter for several people.