Cocktail rolls with tomato and cheese salad

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Mix curd cheese, five tablespoons of oil, milk, egg and 1/2 teaspoon of salt. Mix flour, baking powder and 50 grams of sunflower seeds. Stir 2/3 of it into the quark mixture, knead in the rest. Form the dough into a roll. Divide into twelve equally sized pieces. Form into rolls and place on a baking tray lined with baking paper.

2. 2

   Cut crosswise on the top. Brush with whisked egg yolk and sprinkle with remaining sunflower seeds, sesame, poppy seeds and pumpkin seeds as desired. Bake the rolls in a preheated oven (electric: 175°C/ gas: level 2) for 20 minutes. If necessary, cut the bread again crosswise after eight minutes so that the incisions do not bake together. Clean lamb's lettuce, wash thoroughly and drain. Sort and wash the sprouts. Clean, wash and slice the tomatoes. Wash chives, cut into small rolls. Dice cheese. Mix vinegar, some salt, pepper and sugar, add the remaining oil. Mix the salad ingredients and vinaigrette carefully and arrange on a plate.

3. 3

   Sort and wash the sprouts. Clean, wash and slice the tomatoes. Wash chives, cut into small rolls. Dice cheese. Mix vinegar, some salt, pepper and sugar, add the remaining oil. Mix the salad ingredients and vinaigrette carefully and arrange on a plate. Also arrange the rolls on a plate and serve. Makes about three rolls per person

4. 4

   Preparation time approx. 40 minutes

Nutrition Facts

KCAL
920 kcal

CARBS
50 g

FATS
59 g

PROTEINS
37 g