Summer Vegetable with Cheese Dumplings and Honey Vinaigrette
Summer vegetable with cheese dumplings and honey vinaigrette is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g eggplant
- 250 g zucchini
- 250 g bell peppers
- 250 g carrots
- Olive oil (extra virgin)
- 3 tbsp fresh herbs (cut into strips)
- Salt
- 160 g parmesan (freshly grated)
- 250 g Quark (20% fat)
- 3 eggs
- 180 g spelt flour
- Salt
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 4 tbsp olive oil
- 1 tbsp acacia honey
- 2 tbsp Apple cider vinegar
- 0.5 tsp chili powder
- Salt
- Pepper (freshly ground)
Instructions
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1.
Mix the cheese with quark, eggs, spelt flour, salt, pepper and nutmeg and season well. Bring 2 liters of salted water to a boil and use 2 tbsp to scoop dough into small dumplings; drop them into the hot water that is no longer boiling. Cook over gentle heat for about 5-10 minutes until the dumplings rise to the surface.
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2.
Meanwhile wash, trim and peel the vegetables as needed, cut into strips or slices. Salt the eggplant slices well and let them sit in a bowl for 10 minutes. Heat 3 tbsp oil in a pan and sauté the bell pepper strips, stirring repeatedly, for 6-8 minutes; season with salt and pepper and keep warm. Sauté carrots in 1 tbsp oil until lightly browned, then set aside warm. Fry zucchini slices in 2 tbsp oil on both sides until golden brown and keep warm. Rinse eggplant slices under cold water, squeeze dry, then fry them in 3 tbsp hot oil on both sides until golden brown; let drain on kitchen paper. Arrange all vegetables on a preheated plate.
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3.
Whisk olive oil, honey, vinegar, chili, salt and pepper into a robust dressing and drizzle over the vegetables. Place the cheese dumplings on top and sprinkle with herb strips before serving immediately.
