23.03.2021
39
Recipe information
Cooking:
40 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
8.29
Carbohydrates:
0.23
Fats:
0.44
Squirrels:
0.87
Water:
2.97

Ingredients

Title Value
1. Garlic 1/2 clove
2. Anchovies 3 PC.
3. Yogurt 200 Ml
4. Lemon zest 1 tbsp
5. Bread rolls 1/2 PC.
6. Olive oil 2 tbsp
7. Lettuce 100 Column
8. Cress salad 100 Column
9. Fennel 1 PC.
10. Halumi cheese 250 Column
11. Garnet 1 PC.
12. Salt taste
13. Black pepper taste

Cooking

1. Stage

Chop garlic, fennel bulb and anchovies. Peel pomegranate. Mix yogurt with lemon zest, salt and pepper. Fry the bread in the oven or in a pan with the addition of olive oil.

1. Stage. Chop garlic, fennel bulb and anchovies. Peel pomegranate. Mix yogurt with lemon zest, salt and pepper. Fry the bread in the oven or in a pan with the addition of olive oil.

2. Stage

Tear lettuce leaves with your hands, cut cheese into slices and brown a little in the oven. Mix all the ingredients of the salad and season with yogurt, sprinkle with pomegranate.

1. Stage. Tear lettuce leaves with your hands, cut cheese into slices and brown a little in the oven. Mix all the ingredients of the salad and season with yogurt, sprinkle with pomegranate.

3. Stage

Bon Appetit!!!