Semolina Cutlets with Bell Pepper Vegetable

Ingredients

• 400 ml Vegetable broth
• 200 ml milk
• 1 pinch salt
• 180 g whole grain semolina
• 150 g feta cheese
• 1 onion
• 400 g Hokkaido pumpkin (0.5 Hokkaido pumpkins)
• 1 red bell pepper
• 1 tbsp oil
• 425 g tomatoes (1 small can)
• Salt
• Pepper
• 2 tsp Dried thyme
• 1 tsp Honey
• 4 Tbsp breadcrumbs
• rapeseed oil (for frying)
• fresh watercress

Instructions

1. 1.

   Bring broth, milk and salt to a boil, stir in semolina, bring back to a boil and simmer for about 2 minutes over low heat while stirring. Sift the cheese and fold it in.

2. 2.

   Spread the mixture with a damp knife into a wet shallow baking dish (about 30 x 20 cm) to a thickness of 2 cm, chill for 30 minutes.

3. 3.

   Peel and dice the onion; wash the pumpkin, leave the skin on and cut into 2 cm cubes. Wash, deseed and cube the bell pepper. Sauté the vegetables in oil.

4. 4.

   Add the tomatoes and simmer for about 20 minutes. Season with salt, pepper, thyme and honey. Cut the semolina crust into slices (10 x 2 cm) and bread them with breadcrumbs.

5. 5.

   Fry the cutlets in oil for about 2 minutes until golden brown, place on kitchen paper to serve as pumpkin ratatouille, garnish with watercress.