Salad with cheesecakes, mushrooms and eggs

Ingredients

• 100 g assorted lettuce leaves
• 150 g champignons
• 2 boiled eggs and 1 raw
• 300 g soft non-sour cottage cheese or ricotta
• 1/4 cup of grated parmesan
• olive oil
• salt, freshly ground black pepper
• 5th century l. olive oil
• juice and grated zest of half a lemon
• 1 st. l. honey mustard with grains
• salt, freshly ground black pepper

Cooking

Step 1

In a bowl, mash the cottage cheese with a fork, add the parmesan, egg, breadcrumbs and flour, season with salt and black pepper and mix well. Cover the bowl with cling film and refrigerate for 1 hour.

Step 2

Cut the mushrooms into thin slices. Heat up 1 tbsp. l. olive oil and sauté the mushrooms over medium heat until golden brown, 7 to 10 minutes. Transfer the mushrooms to a bowl.

Step 3

Remove the bowl of cottage cheese mixture from the refrigerator. With wet hands, roll into walnut-sized balls. Dip the ball in flour and flatten slightly. Shake off excess flour.

Step 4

Heat the olive oil in a wide skillet and fry the syrniki over medium heat on both sides until cooked through, 7 to 8 minutes. Transfer to paper towels to remove excess oil.

Step 5

For dressing, combine lemon juice, zest, mustard and olive oil and beat well, season with salt and pepper.

Step 6

Peel the boiled eggs and cut into circles. Put lettuce leaves on a dish and mix with mushrooms and eggs. Pour dressing over and stir. Put cheesecakes on the salad and serve.