Summary

Ingredients

• 4 chicory, (a 150-170g)
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 150 g mushrooms, small
• 2 cloves garlic)
• 300 g yourt (cream)
• 80 ml milk
• 3 tablespoon lemon juice
• 200 g feta cheese
• 0.5 ½ bunch chives
• sugar
• salt
• pepper

Print Recipe Pin Recipe

Instructions

1. Wash the peppers, cut in half lengthways, remove the seeds and the white separating skins. Place with the outside up on a baking sheet and grill in the oven on the middle rack.
2. In the meantime, clean the champis and cut into slices. Rinse the chives and cut into rolls. Wash the chicory, pat dry, cut in half lengthways. Cut out the hard stalk in a wedge shape and cut the chicory into 2 cm wide strips.
3. If the bell pepper skin starts to blister after about 15 minutes, remove the bell peppers and let them cool. The best way to do this is to put a cold, damp kitchen towel over the peppers for a few minutes. Then peel the peppers and cut into diamonds.
4. Put the chicory, bell peppers, mushrooms and chives in a bowl and mix carefully.
5. Mix milk, yoghurt and lemon juice into a sauce. Peel and squeeze the garlic. Season the sauce well with sugar, salt and pepper.
6. Arrange the salad in portion bowls and pour the sauce over them.
7. Crumble the feta and pour over the salad.