Chinese cabbage beetroot salad with yoghurt marinade

Name: Chinese cabbage beetroot salad with yoghurt marinade
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 discs Toast; 30 g Butter or margarine; 1 Garlic clove; 1 Head Chinese cabbage; 3 (50 g each) beetroot; 4 discs Appenzeller cheese; 1 collar Chives; 2 (150 g each) Mug of whole milk yoghurt; 7-10 Tbsp Juice of 1 lemon; 1 TEASPOON Coriander seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 discs Toast
30 g Butter or margarine
1 Garlic clove
1 Head Chinese cabbage
3 (50 g each) beetroot
4 discs Appenzeller cheese
1 collar Chives
2 (150 g each) Mug of whole milk yoghurt
7-10 Tbsp Juice of 1 lemon
1 TEASPOON Coriander seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Cut toast into small cubes. Heat the fat in a frying pan, add the bread cubes and roast for two minutes, turning until golden yellow. Peel the garlic, press it through a garlic press and put it into the pan.
2
Remove the bread from the pan and put it aside. Wash cabbage and cut into bite-sized pieces. Clean and wash the beetroot and grate it into fine sticks. Cut cheese slices in half. Wash chives, dab dry and cut into long rolls.
3
Mix yoghurt and lemon juice. Crush the coriander. Season yoghurt marinade with salt, pepper and coriander. Arrange the salad ingredients on a plate, sprinkle croutons and chives on the salad, add some marinade to the salad and add the rest of the marinade.