Tomato and feta cheese salad with a twist as a main course

Ingredients for 2 servings:

• 60 cherry tomatoes
• 350 g sheep’s cheese or feta cheese
• ½ vegetable onion(s) or white sweet onion
• 150 g blueberries, fresh
• 2 bags of seasoning mix (Knorr Salad Dressing “Italian Style”)
• 2 bags of seasoning mix (Knorr Salatkrönung “Lamb’s Lettuce”)
• 3 tbsp Crema di Balsamic vinegar
• 2 pinches of sugar
• Salt and pepper, white, freshly ground
• 50 ml water
• 4 tbsp pumpkin seed oil
• 150 g lamb’s lettuce (Rapunzel)
• 50 g pine nuts
• some basil leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

vegetarian

Halve the cherry tomatoes. Crumble the feta roughly with your fingers and add to the tomatoes. Dice the onion, toss in a little butter with a sprinkle of sugar and salt to caramelize, and cook in the pan for a few minutes until browned to your liking. Let the onion cool and toss it with the tomato and feta mix, then carefully toss the blueberries with the tomato and feta mix. Separately, mix the contents of the salad dressing packets with the oil, balsamic vinegar, sugar, salt, pepper, and finally water (season to taste). Add this dressing to the tomato and feta mix and mix everything well with salad servers. Tear the lamb’s lettuce slightly and toss it with the tomato and feta mix. Briefly brown the pine nuts in a pan over high heat without any fat, turning quickly so they don’t overcook. Let the pine nuts cool and toss with the salad. Top with some torn basil leaves. Serve with baguette, for example, with baked olives or tomatoes. One serving contains 360 kcal.