feta cheese
4 small handful of spinach & arugula
4 tbsp walnuts, chopped
2 avocados
2 grapefruits
4 tbsp green part of green onion
60g feta cheese, crumbled
Add a small handful of arugula and spinach to each plate. Peel the grapefruits and slice them, then add them to the plates. Slice the avocados into very thin slices and carefully arrange them into 4 circles. Add the walnuts and crumbled feta cheese and serve.
Crust
3 dl dinkel wheat
0.5 tsp salt
1 dl grated parmesan cheese
150 g cold butter
1-2 tbsp cold water
Filling
3 eggs
250 g kesella (quark, cottage cheese)
1 dl milk
0.5 tsp salt
0.25 tsp pepper
150 g feta cheese
1 1/4 dl sweetened lingonberries
Crust:
Blend the flour with salt, parmesan and cold butter to a crumble. Add the water and knead it into a dough. Press the dough into a pie form and prick it all over, then put it in the fridge for at least 1 hour.
Turn oven to 200 C and when it’s hot pre-bake the pie dough for 10 minutes.
Filling:
Wisp eggs, kesella, milk, salt and pepper together. Crumble the feta cheese into it and then pour it into the pie. Dullop spoon fulls of the lingonberry into the mix and with the help of a knife make swirly pattern.
Put in the middle of the oven for 40 minutes, let it cool to settle before serving.