Bread salad with chive quark

Name: Bread salad with chive quark
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Low-fat curd; 4 TABLESPOONS low-fat milk; 1/2 Garlic clove; 1 collar Chives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g white and pink mushrooms; 125 g Oyster mushrooms; 1 Shallot; 1 TEASPOON Butter; 2 TABLESPOONS Red wine vinegar; 2 TABLESPOONS Instant vegetable stock; 4 TABLESPOONS cold-pressed canola oil; 1 Lettuce; 8 discs Rye sourdough bread; 1 TABLESPOON Sunflower seeds; 8 thin slices of cottage ham

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Low-fat curd
4 TABLESPOONS low-fat milk
1/2 Garlic clove
1 collar Chives
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g white and pink mushrooms
125 g Oyster mushrooms
1 Shallot
1 TEASPOON Butter
2 TABLESPOONS Red wine vinegar
2 TABLESPOONS Instant vegetable stock
4 TABLESPOONS cold-pressed canola oil
1 Lettuce
8 discs Rye sourdough bread
1 TABLESPOON Sunflower seeds
8 thin slices of cottage ham

Directions

1
Stir curd and milk until smooth. Peel garlic and chop finely. Wash the chives and cut into fine rolls. Stir the garlic into the quark. Season with salt and pepper.
2
Clean and slice the mushrooms. Rub oyster mushrooms with kitchen paper and cut in half depending on size. Peel and finely dice the shallot. Heat butter in a pan. Sauté the mushrooms and sauté the shallot. Season with salt and pepper and deglaze with vinegar and stock. Let it boil down a little bit. Mix with the oil. Pluck the salad leaves into pieces. Roast bread in a toaster and divide into pieces.
3
Let it boil down a little bit. Mix with the oil. Pluck the salad leaves into pieces. Roast bread in a toaster and divide into pieces. Roast sunflower seeds without fat until golden brown. Arrange salad with mushrooms, bread and ham on plates. Add quark