Coloured cheese salad

Name: Coloured cheese salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g frozen peas; 2 Eggs (size M); 2 (150 g each) red peppers; 1 (approx. 300 g) Kohlrabi; 1 (approx. 125 g) Nectarine or peach; 250 g low-fat semi-hard cheese in the piece (e.g. Burland cheese 30 % fat); 1 small onion; 200 g low-fat yoghurt; 100 g Salad cream (10 % fat); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 Beet Cress

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g frozen peas
2 Eggs (size M)
2 (150 g each) red peppers
1 (approx. 300 g) Kohlrabi
1 (approx. 125 g) Nectarine or peach
250 g low-fat semi-hard cheese in the piece (e.g. Burland cheese 30 % fat)
1 small onion
200 g low-fat yoghurt
100 g Salad cream (10 % fat)
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1 Beet Cress

Directions

1
Put the peas in a bowl and defrost. Put eggs in boiling water and boil for about 10 minutes. quench eggs under cold water and let them cool down
2
Clean, wash and drain the peppers and kohlrabi. Dice paprika, cut kohlrabi into fine sticks. Wash nectarine, grate dry, remove stone and dice the halves of the fruit. Cut cheese into strips
3
Peel and finely chop the onion. Mix yoghurt, salad cream, onion and lemon juice. Season with salt, pepper and sugar
4
Mix cheese, paprika, kohlrabi, nectarine and peas with the yoghurt sauce and let it soak for about 30 minutes. Peel and cut the eggs into six, cut the cress from the bed. Season salad with salt and pepper and put it in a bowl. Spread ice crevices on top and sprinkle with cress and garnish
5
Waiting time approx. 30 minutes