Grilled vegetable plate with grill and shepherd's cheese
… için malzemeler
- 2
- GAZİ Cheese duo
- 1
- Zucchini
- 1
- Eggplant
- 2
- Paprika
- 2
- Corn on the cob
- 200g
- Mushrooms
- 3tbsp
- Olive oil
- 1tsp
- Paprika powder
- 1/2tsp
- Cumin
- Salt, pepper
- 1 tin (approx. 240g drained weight)
- Chickpeas
- 1/2
- Cucumber
- 2
- Spring onions
- A bunch of
- Parsley
- 1tbsp
- Lemon juice
- 2tbsp
- Olive oil
- 3tbsp
- Tahini
- Salt, pepper
For the grill plate
For the chickpea and shepherd's cheese salad
Yapılışı
First, cut the zucchini, corn, mushrooms, eggplant, and bell pepper into large chunks or slices. Then, mix the olive oil with the paprika and cumin to create a coating for the vegetables.
For the salad, rinse and drain the chickpeas thoroughly. Cut the cucumber into small cubes and slice the spring onions. Cut the shepherd's cheese into small cubes, then mix it with the vegetables and freshly chopped parsley.
To make the dressing, combine the lemon juice, olive oil, and tahini. Gradually add water until the mixture is creamy. Season with salt and pepper to taste, then fold the dressing into the salad. Meanwhile, roast the vegetables on a grill or in a grill pan until cooked through and nicely roasted. Grill the cheese on both sides until golden brown.
Finally, arrange the grilled cheese and vegetables on a platter. Sprinkle with crumbled sheep's cheese and drizzle with lemon juice to taste. Serve the salad on the side or directly on top.
