Rocket salad with millet dumplings
easy
35 mins
35 mins
Ingredients
- 2 Eggs (size M)
- 25 g soft butter
- 125 g Low-fat curd
- 7-10 Tbsp Salt
- 1 knife tip ground saffron
- 100 g Millet flakes (health food store)
- 80 g Parmesan cheese
- 200 g Rocket
- 150 g cherry tomatoes
- 2 Spring onions
- 4 TABLESPOONS Olive oil
- 2 TABLESPOONS Balsamic vinegar
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sugar
- 4 TABLESPOONS Sunflower seeds
Directions
- 1
Separate the eggs for the dumplings. Mix butter, egg yolk, quark, some salt and saffron. Stir in millet flakes and let it swell for 10 minutes. Cut one half of the cheese into slices with a peeler, grate the rest of the cheese. Beat the egg whites until stiff and fold into the millet mixture with the grated cheese.
- 2
Form cams from the dough with two moistened teaspoons and let them simmer in slightly boiling salted water for about 10 minutes. Clean the rocket, wash and pat dry. Clean, wash and halve or cut tomatoes and spring onions into fine rings. Whisk olive oil, vinegar and 2 tablespoons of water. Season to taste with salt, pepper and sugar. Take millet dumplings out of the water and let them drip off on kitchen paper. Lightly roast sunflower seeds in a pan without fat. Mix the salad ingredients with the vinaigrette. Arrange the dumplings on top of the vinaigrette.
- 3
Season to taste with salt, pepper and sugar. Take millet dumplings out of the water and let them drip off on kitchen paper. Lightly roast sunflower seeds in a pan without fat. Mix the salad ingredients with the vinaigrette. Arrange the dumplings on top of the vinaigrette. Sprinkle with cheese slices and sunflower seeds
Nutrition Facts
480 kcal
23 g
32 g
23 g
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