Roast muesli bars with roast lettuce hearts
Preparation
Mix together the potato and egg, fold in the puffed cereals and add the dates. Place the mixture between two sheets of baking paper and roll out to a thickness of approx. 2 cm. Leave to cool, slice into bars and roast on the Tepan cooktop. Halve the romaine lettuce, sear with olive oil and deglaze with white balsamic vinegar. Pour on the chicken stock and leave to boil down. Season with salt, pepper and nutmeg to taste. Serve with cottage cheese seasoned with lemon juice and olive oil.
1 potato, cooked and mashed (approx. 100 g)
1 egg
2 tbsp puffed spelt
2 tbsp puffed amaranth
2 tbsp puffed buckwheat
2 tbsp puffed wheat
2 dates, finely diced
4 mini romaine lettuces
2 tbsp olive oil
White balsamic vinegar
200 ml chicken or vegetable stock
4 tbsp cottage cheese
Salt, pepper, nutmeg
Lemon juice
