Galilee breakfast salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Fresh goat or sheep cheese; (Montrachet; Lezay; feta; Brinza; etc) cut into bite-size pieces |
| 2 | 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 | Green pepper; roasted | |
| ½ | Cucumber or carrot; cut into bite-size chunks | |
| 2 | Tomatoes; cut into wedges | |
| Lemon wedges | ||
| Rustic bread | ||
Directions
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