Galilee breakfast salad

Yield: 4 Servings

Measure Ingredient
6 ounces Fresh goat or sheep cheese; (Montrachet; Lezay; feta; Brinza; etc) cut into bite-size pieces
2 \N Garlic cloves; finely chopped
3 tablespoons Extra virgin olive oil; or as desired
1 pinch Cumin
1 pinch Thyme
1 pinch Paprika; and/or
1 pinch Sumac
½ teaspoon Toasted sesame seeds; lightly crushed
1 tablespoon Hazelnuts; lightly toasted and coarsely crushed, optional
½ \N Green pepper; roasted
½ \N Cucumber or carrot; cut into bite-size chunks
2 \N Tomatoes; cut into wedges
\N \N Lemon wedges
\N \N Rustic bread

Arrange the cheese on a plate and sprinkle with the garlic, 2 tablespoons of the olive oil, the cumin, thyme, paprika, and/or sumac, the sesame seeds and/or hazelnuts.

Garnish with the roasted pepper, cucumber or carrot and tomatoes, drizzling the vegetables with the remaining 1 tablespoon olive oil.

Serve with wedges of lemon for squeezing, and rustic bread for dipping.

Serves 2 to 4. PER (4th) SERVING: 225 calories, 8 g protein, 7 g carbohydrate, 20 g fat (8 g saturated), 37 mg cholesterol, 480 mg sodium, 1 g fiber.

Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN

Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 07, 1998

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