Spring Salad with Goat Cream Cheese
A fresh spring salad featuring goat cream cheese and crisp vegetables from the salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g thick green beans (fresh or frozen)
- Salad salt
- 500 g Green Asparagus
- 300 g peas (fresh split or frozen)
- 800 g small young zucchini (8 small young zucchinis)
- 1 bunch spring onions
- 3 tbsp olive oil
- black pepper
- 20 g watercress (2 handfuls)
- 20 g mixed herbs (chives, parsley, tarragon)
- 3 tbsp vegetable broth
- 4 tbsp raspberry vinegar
- 1 tsp lemon zest
- 100 g low-fat quark
- 100 g goat cream cheese (20% fat in the product)
Instructions
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1.
Blanch beans for 5 minutes in boiling salted water. Then shock in cold water and drain. Pinch each bean between thumb and forefinger until it bursts and the tough outer skin can be removed.
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2.
Peel the lower third of asparagus and cut off woody ends. Add asparagus and peas to boiling salted water and cook for 5 minutes, then shock in cold water and drain.
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3.
Clean and wash zucchini and spring onions, then slice into pieces.
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4.
Heat 1 tbsp oil in a pan. Sauté zucchini and spring onions over medium heat for 5 minutes. Add asparagus, peas, and beans and sauté together for about 2 minutes. Season with salt and pepper.
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5.
Wash and dry watercress and herbs. Slice chives into fine rings; chop the other herbs.
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6.
For the dressing whisk remaining oil with broth, vinegar, and lemon zest. Season with salt and pepper, then stir in chives, parsley, and tarragon.
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7.
Arrange the warm salad ingredients on plates. Sprinkle watercress over them and drizzle with dressing. Mix quark with goat cream cheese, form into two tablespoon-sized balls, and place on top of the spring salad.
