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Ingredients (4 servings)
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180 g Käse für den Ofen
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500 g Kohlsprossen
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1 Stk. Eisbergsalat
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200 g Snack Radieschen
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1 Stk. Bio Gurke
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Olivenöl, Essig
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Salz, Pfeffer
Preparation
- Preheat the oven. Trim and halve the Brussels sprouts, then toss them on a baking sheet with some olive oil, salt, and pepper.
- Unwrap the oven cheese, prepare according to package instructions, and bake in the oven together with the Brussels sprouts for about 20 to 25 minutes until golden brown.
- Meanwhile, tear the iceberg lettuce into bite-sized pieces, dice the cucumber, and thinly slice the radishes.
- Toss the prepared salad vegetables with olive oil, vinegar, salt, and pepper, and serve alongside the roasted Brussels sprouts and hot oven cheese.
