Curd cheese noodles on summer salad

Name: Curd cheese noodles on summer salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Low-fat curd; 250 g Edible quark (20 % fat in dry matter); 1 TEASPOON Honey; 3 TABLESPOONS Cider vinegar; 1 TABLESPOON Lemon juice; 4-5 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 g Watercress; 1 big yellow pepper; 1 small frisée salad; 100 g cherry tomatoes; 8 discs Parma ham

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Low-fat curd
250 g Edible quark (20 % fat in dry matter)
1 TEASPOON Honey
3 TABLESPOONS Cider vinegar
1 TABLESPOON Lemon juice
4-5 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 g Watercress
1 big yellow pepper
1 small frisée salad
100 g cherry tomatoes
8 discs Parma ham

Directions

1
Line a sieve with kitchen paper, add the curd and leave to drain overnight. For the vinaigrette, mix honey, vinegar and lemon juice and add oil. Season vinaigrette with salt, pepper and a little sugar. Sort the watercress. Then wash thoroughly, remove stalks and drain the salad well.
2
Clean, wash and quarter the peppers. Cut the quarter into strips. Wash and clean the lettuce and pluck into bite-sized pieces. Wash tomatoes, dab dry and cut in half. Cut ham slices in half. Arrange lettuce, peppers, tomatoes and Parma ham on 4 plates. With 2 moistened teaspoons, cut 12 cams from the quark and place them immediately on the salad. Sprinkle the noodles with freshly ground pepper. Pour vinaigrette over the salad.
3
Cut ham slices in half. Arrange lettuce, peppers, tomatoes and Parma ham on 4 plates. With 2 moistened teaspoons, cut 12 cams from the quark and place them immediately on the salad. Sprinkle the noodles with freshly ground pepper. Pour vinaigrette over the salad. Tastes good with baguette bread