Description
Salad of roasted seasonal vegetables, which added a soft cream cheese. To soft cheese and roasted vegetables great crunchy popcorn unusual.
Ingredients
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Buckwheat
2 Tbsp
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Pepper
2 piece
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Eggplant
1 piece
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Cheese curd
50 g
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Soy sauce
4 Tbsp
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Lemon juice
2 Tbsp
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Honey
0.5 tsp
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Vegetable oil
0.5 tsp
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Parsley
Cooking
Products that we need
Eggplant cut into slices about 1 cm, sprinkle with salt, leave for 15 minutes. Then lightly lubricated Rast. oil and baked in any convenient way. I baked in the grill.
Pepper bake in the oven, turning regularly, until brown markings. (I usually put it on a baking sheet foil, what would the resulting juice is not so hot) Roasted red pepper spread hot in a bowl, cover with plastic and let cool completely. With the cooled pepper remove the skin and cut into stripes.
Prepare our petrol station, as follows mix all the ingredients.
Prepared vegetables put some brush with the dressing and leave to marinate for 20-30 minutes.
Cook buckwheat popcorn. To do this, coat a thin layer of the pan with a thick bottom to heat it up. Pour buckwheat, and with constant stirring, fry until then, until the grains begin to burst. When about 2/3 of the kernels burst can be completed. Caution! buckwheat popcorn sharp and can injure the delicate mucous membrane of the mouth.
Finely seldom herbs, and begin to collect on the plate to feed our salad. Put slide the vegetables, sprinkle with herbs, top with seasoning, spread cheese and sprinkle on top of buckwheat popcorn.
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