For the summer salad:
- 1 cucumber
- 1 bunch of radishes
- 1 tray of pea shoots
- 100-150 ml freshly shelled peas
- 2-3 tbsp white balsamic vinegar (or other light vinegar)
- Approx. ¼ tsp sea salt
- Freshly ground pepper
- Approx. 100 g smoked cheese
For the almond-crusted cheese:
Almond-crusted chilli cheese with summer salad
A lovely, easy recipe for a filling lunch on vegetarian days. The almonds add extra crispness to a different and savoury breadcrumb coating. This recipe is also suitable for a salad, as an accompaniment and as a starter.
Slice the cucumber as thinly as possible – the best and easiest way is to use a mandoline.
Rinse the radishes and, again, slice as thinly as possible.
Trim the bottom of the stems off the pea shoots and turn with the sliced cucumber, radishes and the peas.
Drizzle with vinegar and sprinkle with sea salt and toss the salad.
Stir the smoked cheese until creamy. If it is very stiff, add a couple of spoonfuls of yoghurt or other sour milk product, and use it as a salad topping.
Leave the salad to stand while you make the cheese sticks.
Cut the cheese into sticks and turn them in the mixed egg and milk and then in the almond flour/chopped almonds.
Fry the cheese in approx. 2 tbsp of olive oil on a medium heat until the crust is golden brown and crispy.
Serve with the Salad.