Leeks salad with sheep's cheese cream

Name: Leeks salad with sheep's cheese cream
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 500-600 g Leeks (leek); 7-10 Tbsp salt, white pepper; 2 Peppers (e.g. red and yellow); 3 TABLESPOONS Lemon juice; 1 pinch Sugar; 3-4 Tbsp Oil (e.g. olive oil); 150 g Sheep's cheese; 250 g Yoghurt (e.g. Greek); 2 Garlic cloves; 75 g black olives

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

500-600 g Leeks (leek)
7-10 Tbsp salt, white pepper
2 Peppers (e.g. red and yellow)
3 TABLESPOONS Lemon juice
1 pinch Sugar
3-4 Tbsp Oil (e.g. olive oil)
150 g Sheep's cheese
250 g Yoghurt (e.g. Greek)
2 Garlic cloves
75 g black olives

Directions

1
Clean and wash the leek and cut into fine rings. Blanch in boiling salted water for 1-2 minutes. Quench, drain and let cool down
2
Clean, wash and cut the peppers into fine strips
3
Mix lemon juice, salt, pepper and sugar. Whip 2-3 tablespoons of oil into it. Mix leek, paprika and marinade loosely
4
Crumble the feta cheese and stir it into the yoghurt. Season to taste with pepper. Peel garlic and cut into thin slices. Fry in 1 tbsp. hot oil until golden brown and drain on kitchen paper
5
Layer marinated vegetables and yoghurt alternately in glasses. Sprinkle with olives and garlic. Leave to stand for a while. If necessary, add the remaining yoghurt. Bread tastes good with it
6
This way it becomes more digestible
7
Of course you can also eat leek raw. Tender summer leek is best suited for this. The coarser autumn and winter varieties become milder and more digestible by steaming or blanching them briefly.