Leek layer salad

Name: Leek layer salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tender sticks (250 g each) Leek; 7-10 Tbsp Salt; 1 red and yellow pepper; 3 TABLESPOONS Lemon juice; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 g Sheep's cheese; 250 g Greek yogurt; 2 Garlic cloves; 100 g black olives

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 tender sticks (250 g each) Leek
7-10 Tbsp Salt
1 red and yellow pepper
3 TABLESPOONS Lemon juice
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 g Sheep's cheese
250 g Greek yogurt
2 Garlic cloves
100 g black olives

Directions

1
Clean and wash the leek and cut into fine rings. Blanch in boiling salted water for about 2 minutes. Then rinse with cold water and drain. Clean, wash and cut the peppers into fine strips. Mix lemon juice and olive oil. Season with salt, pepper and sugar and drizzle over the prepared vegetables. Finely dice the feta cheese and mix with the yoghurt.
2
Season with pepper. Peel garlic and cut into thin slices. Fry in 1 tablespoon of hot oil until golden brown. Take out and let drain. Layer marinated vegetables and yoghurt alternately in glasses. Serve sprinkled with olives and garlic as desired