Cucumber Salad with Sheep Cheese and Garlic

Summary

Ingredients

• 1 large cucumber (s), organic
• 100 g sheep cheese
• 3 cloves garlic
• 3 tablespoon olive oil, extra virgin
• 2 tablespoon balsamic vinegar
• 3 tablespoons sparkling mineral water
• 2 teaspoons mustard, medium hot
• 2 tablespoon natural yogurt
• 3 pinches ginger powder
• 2 pinches paprika powder, hot as rose
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ pepper, from the mill

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Instructions

1. Cut the washed cucumber with the skin into slices and lay the slices in a bowl, layered on top of each other. Now crumble the sheep`s cheese over it with both hands.
2. Take a screwable jar or similar container and add the oil, water, vinegar and spices, as well as the yoghurt and mustard to it. Cut the garlic into very small cubes and place it in the jar as well. You close this now and shake it vigorously. The sauce is ready. Pour it over the cucumber and sheep`s cheese and let the lettuce steep for about 15 minutes at room temperature.