Potato, Tomato and Cheese Skewers with Herb Curd
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 small potatoes
- 8 small tomato (s)
- 250 g cheese, (rilled halloumi cheese)
- 2 tablespoon olive oil
- 3 sprigs rosemary, finely chopped
- a bit salt
- some pepper, freshly ground
- 250 g quark
- 3 tablespoon yogurt
- 1 bunch chives
- 2 sprigs parsley
Print Recipe
Pin Recipe Instructions
- For the potato, tomato and cheese skewers:
- Wash the potatoes, boil them in salted water for 20 minutes and drain them.
- Wash the tomatoes and cut out the stems if necessary. Cut the grilled cheese into pieces about 3 cm in size, making 12 pieces. Put the potatoes, tomatoes and cheese in a bowl, drizzle with the olive oil and sprinkle with finely chopped rosemary, salt and pepper. Mix everything together well.
- Put the potatoes, tomatoes and cheese alternately on skewers and grill on the grill for about 10 minutes.
- For the herb quark:
- Mix the quark with the yogurt. Rinse the chives and parsley with cold water, pat dry, finely chop and stir into the quark. Season with salt and pepper and serve with the skewers.
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