Raw vegetable plate
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 1 Perennial celery
- 1 big yellow pepper
- 2 Bundle (approx. 500 g) small carrots
- 1 collar (approx. 200 g) Spring onions
- 4 Lamb chops (approx. 100 g each)
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 375 g Low-fat curd
- 150 g Fresh cream
- 2 Basil pots
- 1/2 bunch Thyme
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp fresh herbs
Directions
- 1
Clean and wash the vegetables. Cut celery and paprika into long pieces. Peel carrots. Cut spring onions into approx. 15 cm long pieces. If necessary, cut them in half lengthwise. Cut onion green into thin rings.
- 2
Wash the chops and pat them dry. Fry briefly on both sides in hot olive oil. Season with salt and pepper. Fry over medium heat for 8-10 minutes. In the meantime, mix quark, crème fraîche and spring onion rings for the dip.
- 3
Wash the herbs and dab dry. Pluck leaves from the stems, chop finely and stir into the quark. Season to taste with salt, pepper and lemon juice. Serve everything together, garnished with fresh herbs.
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