Filled pitta

Ingredients

Hinweis

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2 piece carrots
1 tbsp red lenses
2 tsp nut oil
2 piece pita bread
40 g mild Emmentaler AOP, finely diced
1 tbsp walnuts, chopped
1 tbsp chive rolls
little salt

Star of the dish

Emmentaler AOP Organic Mild/Classic

Preparation

Peel the carrots and shave them thinly, then cover and cook until soft with the lentils and 6 tablespoonfuls of water. Puree while still warm and season with the walnut oil and salt. Smoothe until creamy, adding a little water if necessary.

Toast the pitta breads, spread with carrot puree and sprinkle on cubes of Emmentaler AOP, the walnuts and the chives.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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