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🍽️ Tomato Rolls with Mint-Nut Dip

809 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp walnut kernels (chopped)
• 7 sprigs mint
• 4 tbsp olive oil
• 4 tbsp lemon juice
• 1 pinch cayenne pepper
• 1 tsp honey
• salt
• pepper (from the mill)
• 4 thin flatbreads
• 0.5 cucumber
• 1 green bell pepper
• 4 beefsteak tomatoes
• salt
• pepper (from the mill)
• 4 sprigs mint
• 12 black olives
• 4 lettuce leaves (e.g. romaine lettuce)
• 80 g feta cheese

Instructions

1. 1. Wash the mint thoroughly.
2. 2. Pluck the mint leaves from the stems.
3. 3. Finely chop the mint leaves.
4. 4. Place the mint, nuts, oil, lemon juice, cayenne pepper, and honey into a blending cup.
5. 5. Blend the ingredients into a smooth sauce using a hand blender.
6. 6. Season the sauce with salt and pepper to taste.
7. 7. Heat a wide pan over low heat.
8. 8. Place the flatbreads in the pan and warm them through briefly.
9. 9. Wash the vegetables thoroughly.
10. 10. Peel the cucumber.
11. 11. Remove the stem and seeds from the bell pepper.
12. 12. Dice the cucumber and bell pepper into small cubes.
13. 13. Mix the vegetable cubes with the prepared mint-nut sauce.
14. 14. Halve the tomatoes.
15. 15. Remove the tough stem ends from the tomato halves.
16. 16. Slice the tomatoes into even slices.
17. 17. Arrange the tomato slices on the plates.
18. 18. Season the tomatoes with salt and pepper.
19. 19. Wash the mint again if necessary and pluck fresh leaves.
20. 20. Tuck the mint leaves between the tomato slices for decoration.
21. 21. Spread the walnut-vegetable sauce generously over the tomatoes.
22. 22. Pit the olives if you prefer them without stones.
23. 23. Decorate the salad with the olives as desired.
24. 24. Wash the salad leaves.
25. 25. Dry the salad leaves in a salad spinner.
26. 26. Cut the feta cheese into small cubes.

Nutrition per serving

• kcal: 809
• Protein: 26 g · Fett/Fat: 28 g · Carbs: 111 g