Читать книгу Summer Kitchen - Bernhard Long - Страница 16

Serves 4 meals

5 tablespoons olive oil

250 grams Couscous

25 grams butter

1/2 cucumber (as to the. 200 grams)

150 grams of green onions

200 grams of romaine lettuce hearts

1/2 bunch mint

2 Bio-lime

Salt and freshly ground pepper

1/4 teaspoon cumin

200 grams of cottage cheese (20% fat)

The preparation sequence

Heat 250 milliliters Saltwater once. take saucepan, cooking kettle or other vessel from the stove. 1 tablespoon oil and couscous while stirring add. In the closed saucepan, cooking kettle or other vessel so the. swell 4 minutes. Butter and loosen with a fork couscous and thereby spread melted butter.

clean cucumber in water, clean, eighths lengthwise and chop into slices. Lauchzwiebel clean, mince underwater washing and into thin rings. clean salad, clean water, shake dry and chop into strips. clean mint in water, shake dry, pluck leaves from the stems and chop. crush lime in half and squeeze juice.

Lime juice and 4 tablespoons of olive oil Whisk. Season with salt, pepper and cumin. Couscous, cucumber, mint, except as to the. 1/4 Mix the cheese, spring onions and marinade. Season with salt and pepper.

Mix cheese and remaining mint, season with pepper. Arrange salad and crumble cheese. Serve with thin flatbread.