Iceberg Lettuce with Baked Goat Cream Cheese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 head iceberg lettuce
- 125 g rocket
- 1 small bunch parsley
- some olive oil
- 1 cup natural yogurt or cream
- 1 tablespoon mustard
- 1 tablespoon honey
- herbs Provence
- 200 g fresh oat cheese, sliced
- 12 cherry tomato (s)
- some olive oil
- some honey
- herbs Provence
Print Recipe
Pin Recipe Instructions
- Cut the lettuce, mix with the rocket in a bowl and fold in the parsley. Then mix the yoghurt with olive oil, mustard and honey and season with the herbs depending on your taste.
- Now the cherry tomatoes are halved and placed in an ovenproof dish. Place the sliced goat`s cream cheese on top of the tomatoes. Mix a little olive oil with honey in an extra bowl, season with the herbs and brush the goat`s cream cheese with it. Put the mold in the oven at 180 ° C for about 10 minutes until the cheese turns lightly brown.
- Finally, arrange the salad on a plate, pour the dressing over it and then the tomatoes with the baked cheese on top.
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