Crunchy salad with yoghurt balls

Name: Crunchy salad with yoghurt balls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 4 thin slices of brown bread (approx. 30 g each); 3-4 Tbsp cold-pressed oil; 125-150 g Arugula (rocket); 1 collar Radishes; 1 medium sized kohlrabi; 125 g Rungs Mix; 1 medium onion; 3 TABLESPOONS White wine vinegar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp white pepper
4 thin slices of brown bread (approx. 30 g each)
3-4 Tbsp cold-pressed oil
125-150 g Arugula (rocket)
1 collar Radishes
1 medium sized kohlrabi
125 g Rungs Mix
1 medium onion
3 TABLESPOONS White wine vinegar

Directions

1
The day before, mix yoghurt and 1 teaspoon of salt. Line a large sieve with kitchen paper and hang over a bowl. Pour in the yoghurt and let it drain well in the refrigerator overnight
2
Halve the slices of bread. If necessary, toast in a toaster or 1 tbsp. hot oil in a coated pan for 1-2 minutes on each side. Clean and wash the arugula. Cut approx. 1/4 finely and stir into the yoghurt. Season to taste
3
Clean, wash and slice the radishes. Peel kohlrabi and cut into thin sticks. Sort the sprouts, rinse. Peel and finely chop the onion. Mix with vinegar, salt and pepper. Whip 3 tbsp. oil into it. Mix radishes, kohlrabi, sprouts and the rest of the rocket with the marinade
4
Cut off approx. 8 balls or cams from the yoghurt with an ice-cream scoop or 2 tablespoons and place them on the bread. Sprinkle with pepper. Serve everything