Pecorino cheese rolls on romaine lettuce

Rachel Vazquez
3 5
45 mins
45 mins


Servings: 4
  • 75 g dried tomatoes (without oil)
  • 4 Spring onions
  • 75 g low-fat sheep's cheese (9 % fat)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 12 (approx. 200 g) Yufka dough triangles
  • 2 Mini Roman salads
  • 4 TABLESPOONS white balsamic vinegar
  • 3 TABLESPOONS Olive oil
  • 7-10 Tbsp Sugar
  • baking paper


  1. 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 of the oregano, tomatoes and spring onion and season with salt and pepper. Place the filling on the broad side of each triangle.

  2. 2

    Brush the edges with a little water, then roll up firmly. Brush the rolls with oil and bake on a baking tray lined with baking paper in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Clean and wash the romaine lettuce and cut it roughly into strips. For the vinaigrette, put vinegar and the rest of the oregano in a bowl and fold in the oil. Then season to taste with salt, pepper and a little sugar. Mix salad and vinaigrette and arrange the rolls on top

Categories & Tags