Pickled sheep's cheese
easy
60 mins
60 mins
Ingredients
- 750 g red and yellow peppers
- 2 medium-sized onions
- 5 Garlic cloves
- 1 (approx. 10 cm) sprig of rosemary
- 2-3 stem(s) Thyme
- 140 ml Olive oil
- 7-10 Tbsp coarsely ground coloured pepper
- 300-450 g feta cheese (not too soft)
- 10 g Butter or margarine
- 75 g peeled almonds
- 4-5 Tbsp Red wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 100 g pickled green peppers
- 125 g black and green olives
- 7-10 Tbsp Grease
- 7-10 Tbsp Laurel
Directions
- 1
Clean and wash the peppers and place them on a greased baking tray with the cut surface facing down. Bake in the preheated oven (electric cooker: 250°C/ gas: level 5) for 40-45 minutes. In the meantime peel onions and garlic. Finely dice onions, if necessary halve garlic cloves. Wash rosemary and thyme, dab dry and chop coarsely.
- 2
Mix 100 ml olive oil, garlic, herbs and half the onions. Season with coloured pepper. Cut the feta cheese into pieces, put them in a bowl and pour the herb oil over them. It is best to marinate in it for a few hours. Heat the fat in a pan and fry the almonds in it. Drain on kitchen paper and let it cool down. Mix vinegar, remaining olive oil and onions, salt and pepper. Remove the peppers from the oven, let them cool down a little and peel the skin. Cut the pepper halves into wide strips. Pour marinade over the pepper strips and let it soak for a few hours as well.
- 3
Mix vinegar, remaining olive oil and onions, salt and pepper. Remove the peppers from the oven, let them cool down a little and peel the skin. Cut the pepper halves into wide strips. Pour marinade over the pepper strips and let it soak for a few hours as well. Arrange pickled feta cheese, peppers, pepperoni, olives and almonds on a round plate. Garnish with laurel. Serve with flatbread
Nutrition Facts
380 kcal
7 g
33 g
14 g
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