The deal on dairy products |
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• 10 hazelnuts
• 1 small onion
• 1 tbsp parsley
• 75g goat's cheese
• 1 tomato
For the vinaigrette:
• 1/2 tbsp wine vinegar
• 1 tbsp nut oil
• rock salt
• salt and pepper
Wash the cucumber and remove the peel using a potato peeler.
Cut the cucumber into 4cm long pieces.
Remove the seeds and sprinkle the cucumber with rock salt to remove the water.
Roast the hazelnuts in the oven for 1-3 minutes.
Dice the onion and tomato and chop the chives.
Place the goat's cheese in a bowl and mix with onion, most of the chives and most of the roughly crushed nuts using a fork.
Fill the cucumbers with the mixture.
Garnish with chives, the rest of the roasted nuts and diced tomato and season with the nut oil vinaigrette.
Serve with fresh salad.
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