Summary

Ingredients

For the dip:

• 50 g low-fat quark
• 50 g crème fraîche
• 1 teaspoon honey, (blossom honey)
• 2 tablespoon cranberries
• 1 pinch (s) mustard powder
• 1 pinch (s) sea salt, iodized
• Pepper from the grinder

For the salad:

• 100 g wild arlic
• 50 g carrot (s)
• 2 teaspoons apple cider vinegar
• 1 tablespoon oil (sunflower oil), cold-pressed
• 1 pinch (s) sea salt, iodized
• Pepper from the grinder
• 4 slices cheese (pecorino), each slice approx. 1 cm thick
• 30 g spelled flour, finely round
• 100 g honey, (blossom honey)
• 1 tablespoon oil (sunflower oil), cold-pressed

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Instructions

1. Mix together all the ingredients for the dip and season to taste.
2. Cut the wild garlic into finger-width strips. Grate the carrots. Mix a dressing from vinegar, oil, salt and pepper and mix the wild garlic and carrots into the dressing.
3. Brush the pecorino very thinly with honey with a kitchen brush and then turn it in whole-wheat spelled flour. Let the oil get moderately hot in a large pan. Add the rest of the honey and spread quickly with a whisk or wooden spoon. Finally, fry the breaded cheese on both sides in the hot honey.
4. Place a slice of the honey-fried pecorino on a bed of wild garlic salad on each plate and serve with the dip.
5. If you like, sprinkle the whole thing decoratively with pan-roasted sunflower seeds.
6. Tip: Look for cold-pressed (!) Sunflower oil in the health food store (still rarely found in the supermarket). It has a slightly nutty taste, just like fresh sunflower seeds and also gives this dish a fine flavor.