Pretzel Salad with curd cheese dumplings

Pretzel Salad with curd cheese dumplings


Tomato-herb curd cheese dumplings

  • 200g Milram FrühlingsQuark ACTIV (curd cheese with herbs)
  • 2 spring onions
  • 1 egg yolk
  • 5 tablespoons durum wheat semolina
  • 25g dried tomatoes 
  • salt, black pepper

Pretzel Feldsalat

  • 1 pretzels
  • 50g lamb´s salad
  • 2 spring onions
  • 4 radishes 
  • 10 cherry tomatoes
  • 100g chickpeas

Honey-Mustard Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon mustard
  • juice of a half lemon
  • pink pepper
  • salt


                                 Tomato-herb curd cheese dumplings:
    Step 1

Step 2

Step 3  

Step 4
                 Wash spring onions and cut into thin rings. Chop dried tomatoes finely.
                 Transfer Milram FrühlingsQuark ACTIV, spring onions and drei tomatoes into a bowl
                 and stir creamy. 
                 Add the remaining ingredients and process to a smooth dough.
                Refrigerate for about 30 minutes.

                Honig-Senf Dressing:

Add all the ingrediens to a bowl and mix until well combined. Refrigerate.

Pretzel lamb´s salad:
Cut Pretzel into chunks and cut the spring onions into fine rings.
Now wash the lamb´s salad, the radishes and the tomatoes.
Cut the vegetables into fine pieces and add the prepared ingredients to a big bowl
and cover with the dressing.

Tomato-herb curd cheese dumplings:
Bring saltwater to a boil. With a damp teaspoon form dumplings from the dough and
transfer to the water. Reduce the heat and let the dumplings simmer at low temperature,
for about 8-10 minutes.
(The dumplings will rise to the surface, when they are done.)
Remove the dumplings with a slotted spoon from the water and let drain on a paper towel. 

Place the Pretzel lamb´s salad on a plate, decorate with the tomato-herb curd cheese dumplings
and enjoy...