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🍽️ Dandelion Salad with Goat Cheese Patties

474 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 4 spring onions
• 250 g dandelion
• 1 tbsp balsamic vinegar
• 1 tsp medium-hot mustard
• 1 tbsp currant jelly
• salt
• pepper
• 3 tbsp olive oil
• 80 g goat soft cheese (from a log)
• 4 tbsp whole wheat breadcrumbs

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Remove the stems and the inside of the peppers.
3. 3. Cut the peppers into four large pieces.
4. 4. Place the pepper pieces on a baking sheet.
5. 5. Preheat the oven to 250 degrees Celsius (220 degrees Celsius with fan or the highest gas setting).
6. 6. Place the tray under the hot grill in the oven.
7. 7. Grill the peppers for 5 to 10 minutes until the skin turns dark.
8. 8. Take the peppers out of the oven.
9. 9. Cover the hot peppers with a damp kitchen towel.
10. 10. Let the peppers steam under the towel for 10 minutes.
11. 11. Peel the dark skin off the pepper pieces.
12. 12. Cut the peeled peppers into thin strips.
13. 13. Wash the spring onions.
14. 14. Remove the dry ends of the spring onions.
15. 15. Slice the spring onions into thin rings.
16. 16. Remove the bottom quarter of the dandelion leaves.
17. 17. Wash the dandelion in plenty of cold water.
18. 18. Spin the dandelion dry.
19. 19. Place the dandelion in a large bowl.
20. 20. Put vinegar, mustard, currant jelly, salt, and pepper into a separate small bowl.
21. 21. Whisk the sauce ingredients together well.
22. 22. Take 2 tablespoons of oil.
23. 23. Slowly stir the oil into the sauce until combined.
24. 24. Cut the goat cheese into 4 equal slices.
25. 25. Roll each cheese slice in the breadcrumbs.
26. 26. Press the breadcrumbs firmly onto the cheese slices.
27. 27. Heat the remaining olive oil in a non-stick pan.
28. 28. Fry the cheese patties on each side until light brown over medium heat.
29. 29. Toss the dandelion with the prepared sauce.
30. 30. Place the salad on the plates.
31. 31. Place the fried cheese patties on top of the salad.
32. 32. Sprinkle the dish with the pepper strips and spring onion rings.
33. 33. Serve the salad immediately.

Nutrition per serving

• kcal: 474
• Protein: 16 g · Fett/Fat: 25 g · Carbs: 43 g