Oriental Fattoush Salad with Cheese

Name: Oriental Fattoush Salad with Cheese
Total time: 20 min
Ingredients: For the Cream:; 10 ml Oldenburger Whipping Cream 30% fat, UHT, 1kg; 1 g ras el hanout spice mix; For the Vinaigrette:; 5 ml elderflower vinegar; 2 ml elderflower syrup; 6 ml rapeseed oil; 3 ml hazelnut oil; 4 ml vegetable stock; salt; sumac; For the Salad:; 20 g chickpeas (tinned), strained; 5 g Oldenburger Gouda 48% fat i.d.m., 15kg; 5 g Oldenburger Edam 40% fat i.d.m., 15kg; 5 g parsley leaves, plucked; 35 g cherry tomatoes, halved; 1 slices white bread, without crust, toasted and cut in half

Source: https://www.oldenburger-professional.com/rcp_recipe/oriental-fattoush-salad-with-cheese

Total time

20 Minutes

Difficulty

easy

Ingredients

Portions

Quantity	Unit	Ingredient
For the Cream:
100	ml	Oldenburger Whipping Cream, 30% fat
10	g	ras el hanout spice mix
For the Vinaigrette:
50	ml	elderflower vinegar
20	ml	elderflower syrup
60	ml	rapeseed oil
30	ml	hazelnut oil
40	ml	vegetable stock
		salt
		sumac
For the Salad:
200	g	chickpeas (tinned), strained
50	g	Oldenburger Gouda, 48% fat i.d.m., diced
50	g	Oldenburger Edam, 40% fat i.d.m., diced
50	g	parsley leaves, plucked
350	g	cherry tomatoes, halved
10		slices white bread, without crust, toasted and cut in half

Preparation

Combine the Oldenburger Whipping Cream with the ras el hanout spice mix, pour it into a cream siphon and carbonate it. Make a vinaigrette with the vinegar, syrup, oils and stock and season it with salt and sumac.

The Final Touch

Mix the chickpeas, cheese, parsley and tomatoes with the vinaigrette. Arrange the salad with two half slices of white bread on each plate and serve garnished with a spot of the ras el hanout cream.

Tips from Chefs to Chefs

You can vary the vegetables and herbs depending on what’s in season and your personal preferences.