Goat Cheese Candy on Tomato and Paprika Vegetables

Peel and press the garlic clove. Remove rosemary needles and thyme leaves from the branches and chop. Remove skin and core from peppers and tomatoes and cut into 1 cm pieces.

Rinse zucchini and melanzani and also cut into 1cm pieces.

Mash fresh goat cheese with a fork. Mix egg yolks, olive oil and bread crumbs into the cream cheese. Mix in garlic and kitchen herbs. Lay filo dough on a surface. Using a piping bag, mold the goat cheese onto the filo dough to produce elongated candy. Brush the edges with egg white and roll up.

Blanch the leek greens briefly in hot water, cut into long narrow strips, tie the ends of the goat cheese candy and deep-fry in hot fat. Now drain well on a kitchen towel.

Heat olive oil in a frying pan and fry zucchini, peppers, melanzane and mushrooms in it. Transfer to a large enough bowl to cool. Stir in tomatoes.

Make a dressing with olive oil, tomato juice, balsamic vinegar and herbs. Season generously with salt and freshly ground pepper and marinate the vegetables with it.

Arrange the fried goat cheese candies on the lukewarm vegetables.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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