Summary

Ingredients

• 400 g smoked tofu or halloumi
• some olive oil, for frying
• 400 g canned chickpeas
• 8 tablespoon olive oil
• 2 cloves garlic
• 4 tablespoon sesame paste (tahini)
• 100 g yourt
• 100 g crème fraîche, or sour cream
• 100 g quark
• 400 g mushrooms
• 1 small onion (s)
• 1 cucumber (s)
• 250 g cherry tomato (s)
• 250 g lamb`s lettuce
• 4 pita bread (s), or naan
• salt and pepper
• Paprika powder
• Parsley, chopped

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Instructions

1. Mix the yoghurt, quark and crème fraîche, add a pressed clove of garlic and a little parsley. Set aside and let it steep
2. For the hummus, drain the chickpeas and puree with 8 tablespoons of olive oil, a clove of garlic and the tahini. Season with a pinch of salt and paprika.
3. Cut, wash and dry the lamb`s lettuce. Halve the cherry tomatoes and cut the cucumber into cubes.
4. Bread, tofu and mushrooms should be served warm at the same time, so they have to be prepared in parallel.
5. Either prepare the bread yourself (recipes in the DB) or prepare the bread you bought in the unheated oven according to the instructions.
6. Dice the onion and fry in a pan with a little oil until translucent. Halve the mushrooms if they are too big and then fry them in the pan with the onions for 10 minutes.
7. Cut the tofu or halloumi into 1 cm thick slices. Fill a pan with plenty of oil and heat it up. Then fry the tofu in the pan for about 3 minutes.
8. Arrange everything nicely on a large plate or platter.