Mediterranean Vegetable Salad with Bavaria blu

15min


Ingredients

  • 1 red pepper
  • 1 small fennel bulb
  • 150 g string beans
  • 1 medium size carrot
  • 1 small stick of cellery
  • 2 vine tomatoes
  • 4 cloves of garlic
  • 100 ml potent vegetable stock
  • 2 tablespoons red wine
  • 2 table spoons olive oil
  • 1 pinch thyme
  • salt and pepper
  • 150 g Bavaria blu

Briefly blanch the prepared vegetables in boiling salt water, excluding the tomatoes and pepper. Place into a sieve, refresh with cold water and drain. Heat the stock, add the wine and olive oil and generously season with the garlic cloves, thyme, salt and pepper. Lay the vegetables in the marinade and leave to soak. Arrange on a plate, add the Bavaria blue and garnish with fennel greens.

Tip: Perfect as an antipasti, a main course, or as a side dish for lamb or beef.


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