Vegetable shuttle with cheese cream

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 100 g Sheep or feta cheese
  • 200 g Yoghurt cream cheese
  • 6-8 TABLESPOONS Milk
  • 1 collar Chives
  • 7-10 Tbsp white pepper, possibly salt
  • 1/2 (approx. 250 g) Cucumber
  • 1 big red pepper
  • 7-10 Tbsp some salad leaves

Directions

  1. 1

    Finely mash the feta cheese. Mix with cream cheese and milk until creamy. Wash the chives, drain and chop finely. Stir into the cheese cream up to 2 tsp. Season to taste with pepper and salt if necessary

  2. 2

    Clean, wash and possibly peel the cucumber. Halve lengthwise and remove seeds. Cut cucumber into 4 pieces. Clean and wash the peppers. Cut into 8 equally sized slices. Wash and drain the lettuce leaves

  3. 3

    Spray the cheese cream onto the vegetables (large perforated spout) or fill it with a tablespoon. Arrange the boats on a salad. Sprinkle with remaining chives

Nutrition Facts

KCAL
160 kcal
CARBS
6 g
FATS
9 g
PROTEINS
12 g