Stuffed mini figures with colorful onion curd

Name: Stuffed mini figures with colorful onion curd
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Mini cucumbers (alternatively 1 cucumber); 1/2 bunch Spring onions; 1 red onion; 1 collar Chives; 7-10 Tbsp some branches of borage; 250 g Low-fat curd; 3-4 Tbsp Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Radish sprouts; 1 Head radicchio salad; 1 Small head Frisée salad; 2 TABLESPOONS White wine vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp Java peppercorn

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Mini cucumbers (alternatively 1 cucumber)
1/2 bunch Spring onions
1 red onion
1 collar Chives
7-10 Tbsp some branches of borage
250 g Low-fat curd
3-4 Tbsp Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Radish sprouts
1 Head radicchio salad
1 Small head Frisée salad
2 TABLESPOONS White wine vinegar
4 TABLESPOONS Oil
7-10 Tbsp Java peppercorn

Directions

1
Clean and wash the cucumbers and cut them in half lengthwise. Scrape out the seeds with a teaspoon. Clean and wash spring onions and cut them into fine rings. Peel and finely chop the onion.
2
Wash the chives and cut into fine rolls. Wash the borage and chop finely, except for a few leaves for garnishing. Stir curd and milk until smooth, season with salt and pepper. Stir the spring onion rings, diced onions, 2/3 each of the chives rolls and radish sprouts as well as the chopped borage into the quark.
3
Clean radicchio and frisée salad. Remove the leaves from the stalk one by one, wash and drain. Mix vinegar, salt and pepper well, add oil. Mix salad leaves and vinaigrette.
4
Fill cucumber halves with the herb curd cheese and arrange with some salad leaves. Serve garnished with coarse pepper, remaining chive rolls and radish sprouts.