For the wholemeal dalken with leaf spinach and tomatoes, first dissolve yeast in lukewarm milk, mix with Heidenmehl and egg yolk to form a dough, add salt. Fold in beaten egg whites and let rise covered for 25-30 minutes. Bake small dalks (Ø approx. 4-5 cm) in a coated pan with a spoon.
Filling: pluck leaf spinach, blanch, sauté briefly with the onion in a pan and season. Sauté tomato slices also in olive oil with garlic and basil. Now assemble the trimmed dalks alternating with sliced sheep’s cheese, leaf spinach, tomatoes to form a tower and bake in the oven at 150 °C for about 8-10 minutes until the sheep’s cheese melts slightly.
Tomatoes: Peel tomatoes, remove seeds, cut into eighths and saute very slowly with stock, sugar, lemon juice and spices. Stir in butter at the end. Serve wholemeal dalken with leaf spinach and tomatoes.