Summary

Ingredients

• 200 g flatbread (s)
• 2 teaspoons paprika powder, noble sweet
• lots olive oil
• 400 g tomato (s)
• 350 g cucumber (s)
• 50 g onion (s), red
• 2 cloves garlic)
• 1 bunch parsley
• 1 sprig mint
• 4 tablespoon lemon juice
• salt
• 1 pinch cumin, ground
• 200 g sheep cheese
• 8 hot peppers from the glass, green or yellow
• Cayenne pepper

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Instructions

1. Cut the flatbread into pieces approx. 1/2 cm thick and 3 cm long. Dust the pieces of bread evenly with the paprika powder and drizzle with olive oil.
2. Quarter and core the tomatoes, dice the pulp. Peel the cucumbers, cut in half lengthways, scrape out the seeds with a teaspoon and dice the pulp. Cut the onions very finely, press the garlic through.
3. Finely chop the parsley and mint, mix with the tomatoes, cucumber and diced onion, garlic and lemon juice, 2 tablespoons of water and olive oil. Season with salt, cayenne pepper and cumin.
4. Spread the pieces of bread on a baking sheet and roast them under the grill until crispy and fold into the salad.