Pea roasts with herb marinade
DIFFICULTY
easy
easy
RATING
COOK TIME
120 mins
120 mins
TOTAL TIME
120 mins
120 mins
Ingredients
Servings:
4
- 250 g yellow unpeeled
- 7-10 Tbsp Peas
- 100 g crushed spelt
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 3 TABLESPOONS Low-fat curd
- 2 Egg Yolk
- 7 TABLESPOONS Oil
- 1/2 bunch Dill, parsley
- 7-10 Tbsp and chives
- 1 medium onion
- 4 TABLESPOONS Wine vinegar
- 1 TABLESPOON medium hot mustard
- 1 pinch Sugar
- 100 g cherry tomatoes
Directions
- 1
Cook the peas in plenty of boiling water for 1 1/2 hours. Add the spelt 10 minutes before the end of the cooking time. Drain both on a sieve, place in a bowl and season with salt and pepper.
- 2
Stir in the quark and egg yolk and knead everything well. Form 12 roasts from the mixture. Heat 3 tablespoons of oil and fry the roastings on each side for about 3 minutes. For the marinade, wash the herbs, put something aside for garnishing, chop the rest finely.
- 3
Peel and finely chop the onion. Mix vinegar, mustard, herbs and diced onion. Beat the remaining oil into the mixture. Season with salt, pepper and sugar. Wash and quarter the tomatoes and add to the marinade.
- 4
Arrange the roasts with the marinade on plates. Serve garnished with herbs.
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