Summary

Ingredients

• 4 pork schnitzel, 150g each
• 2 medium peppers, red and / or yellow
• 1 zucchini
• 10 olives, black
• 200 g sheep cheese, from the brine
• 2 cloves garlic
• 500 ml tomato (s), passed
• 2 tablespoon tomato paste, (3 times concentrated)
• 3 tablespoon olive oil, virgin
• 1 teaspoon, heaped thyme, dried
• 1 teaspoon, leveled sugar
• Pepper, freshly ground white
• salt

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Instructions

1. Plate the schnitzel, pepper and sprinkle with a little thyme and place in a baking dish. Wash and clean the vegetables and cut into bite-sized pieces. Mix together, pour a little pepper over the meat.
2. Core the olives, cut into pieces and place on top of the vegetables. Take the sheep cheese out of the brine, crumble it and put it on the vegetables.
3. Peel and finely chop the garlic, stir together the tomatoes, tomato paste, garlic, sugar, spices and olive oil and spread over the mixture. Let the casserole sit in the refrigerator for a few hours, but you can also put it in the oven straight away. Bake at 180 degrees (top and bottom heat) for about 30 minutes.
4. Rice, baked potatoes and flatbread go very well with this.