Paprika quark of Provence

Name: Paprika quark of Provence
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 yellow pepper (250 g); 1 (30 g) Spring onion; 4 paprika-filled olives; 70 g Low-fat curd; 2 TABLESPOONS low-fat milk; 1 teaspoon (10 g) Tomato ketchup light; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g extra lean Schinkennuggetz; 1 disc (60 g) brown bread grain to grain

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1 yellow pepper (250 g)
1 (30 g) Spring onion
4 paprika-filled olives
70 g Low-fat curd
2 TABLESPOONS low-fat milk
1 teaspoon (10 g) Tomato ketchup light
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g extra lean Schinkennuggetz
1 disc (60 g) brown bread grain to grain

Directions

1
Halve the pepper, clean and wash. Cut one half into small cubes. Clean and wash the spring onion and cut into fine rings. Chop the olives. Mix quark, milk and ketchup, season with salt and pepper.
2
Fold vegetables and nuggets, except for something to garnish, into the quark. Fill the quark into the pepper half, sprinkle with the remaining ham and vegetables. Garnish with cress. Serve with the brown bread.