Stuffed flatbread

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Peel and finely dice 1 onion. Knead minced meat, breadcrumbs, egg and diced onions and season with salt, pepper and paprika. Form minced dough into 4 meatballs. Heat 20 g fat in a frying pan and fry the meatballs on both sides for about 4 minutes. In the meantime, clean and wash the radishes and cut them into thin slices.

2. 2

   Clean, wash and dry the salad. Cut remaining onions into rings. Wash, clean and slice the tomatoes. Wash basil, dab dry, pluck leaves from stem and cut into fine strips, except for a few for garnishing. Cut the bread into eighths and cut each eighth horizontally. Stir curd and mustard until smooth, season with salt and pepper and fill into a piping bag with a star-shaped spout. Spread the remaining fat into the opened flat breads. Fill half of the flatbreads with lettuce leaves, meatballs, radish slices and squirt the mustard quark in between. Drizzle sheep's cheese with olive oil.

3. 3

   Stir curd and mustard until smooth, season with salt and pepper and fill into a piping bag with a star-shaped spout. Spread the remaining fat into the opened flat breads. Fill half of the flatbreads with lettuce leaves, meatballs, radish slices and squirt the mustard quark in between. Drizzle sheep's cheese with olive oil. Fill the rest of the flatbreads with lettuce leaves, tomato slices, onion rings, feta cheese and basil strips. Arrange the filled flat breads on plates and serve garnished with basil leaves

4. 4

   Dishes: Royal Copenhagen

Nutrition Facts

KCAL
740 kcal

CARBS
48 g

FATS
43 g

PROTEINS
38 g