Pecorino cheese roll on romaine salad

Name: Pecorino cheese roll on romaine salad
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 15 g dried tomatoes (without oil); 1 Stalk Oregano; 1 Spring onion; 20 g low-fat sheep's cheese (9 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 (approx. 50 g) Yufka dough triangles; 1/2 Head mini romaine lettuce; 1 TABLESPOON white balsamic vinegar; 1/2 TEASPOON Olive oil; 1 TABLESPOON Instant vegetable stock; 7-10 Tbsp Sugar; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

15 g dried tomatoes (without oil)
1 Stalk Oregano
1 Spring onion
20 g low-fat sheep's cheese (9 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 (approx. 50 g) Yufka dough triangles
1/2 Head mini romaine lettuce
1 TABLESPOON white balsamic vinegar
1/2 TEASPOON Olive oil
1 TABLESPOON Instant vegetable stock
7-10 Tbsp Sugar
baking paper

Directions

1
Chop the tomatoes into small pieces. Wash oregano, dab dry and chop the leaves finely. Clean and wash spring onion and cut into thin rings. Crumble cheese in a bowl. Add half the oregano, tomatoes and spring onion and season with salt and pepper. Place the filling on the broad side of each triangle.
2
Brush the edges with some water, then roll up firmly. Place the rolls on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Clean, wash and roughly cut the romaine lettuce into strips. For the vinaigrette, mix vinegar, oil and stock, add the rest oregano. Season with salt, pepper and 1 pinch of sugar. Mix salad and vinaigrette and arrange the rolls on top