Summary

Ingredients

• 1 large sheep`s cheese, more firm
• 2 egg (s)
• Sesame, for breading
• 1 bell pepper (s)
• 100 g cucumber (s), sliced
• 50 g lamb`s lettuce
• 20 g rocket
• 50 g iceber lettuce
• 1 pomegranate
• oil
• vinegar
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Whisk the eggs, then turn half a sheep`s cheese in them for one person at a time. Then turn in sesame seeds.
2. Clean and chop the bell pepper, cucumber and lettuce and place in a bowl.
3. For the dressing, cut open a pomegranate, remove the seeds and take them aside. Mix the juice from the pomegranate with vinegar, oil, salt and pepper and season to taste. Add the pomegranate seeds and pour the dressing over the salad.
4. Now roast the sheep`s cheese on each side on a high flame so that a crispy sesame crust forms. Do not turn the sheep`s cheese more than once, as it will break quickly.
5. Serve the salad with sheep cheese.