Vegetable Pancakes with cress and herb quark
Light, fresh and simply delicious: our vegetable pancakes harmonize perfectly with a creamy cress and herb quark. A delight for any occasion!
Ingredients
For 1-2 people:
- 1-2 packs of Pahmeyer vegetable pancakes (240 g each)
For the cress and herb quark:
- 1 pack of organic garden cress
- 1 small red onion
- 250 g plant-based quark alternative
- 1 tbsp olive oil
- 1 tbsp lemon juice
- some pepper and salt
For the salad:
- 50 g rocket
- 50 g lamb's lettuce
- 240 g watermelon or radishes (depending on the season)
- 1 small red onion
For the dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp orange juice
- 1 tsp agave syrup
- a little salt and pepper
Preparation
- Prepare the vegetable pancakes according to the packet instructions.
- Cut off the cress, rinse briefly in a sieve and dry on kitchen paper.
- Peel and finely chop the onion.
- Mix the cress and onion well with the other ingredients and season to taste.
- Clean, wash and dry the rocket and lamb's lettuce.
- Cut the watermelon (radish) into bite-sized pieces, peel and slice the onion.
- Place the lettuce, watermelon (radishes) and onion in a bowl.
- For the dressing, mix all the ingredients well with a whisk and season to taste.
- Add to the salad and mix in before serving.
- Serve the vegetable pancakes with the cress and herb quark and salad.
