Salad with pancakes

Ingredients

• 10-12 thin pancakes
• 200 g cream cheese with herbs
• 350 g boiled ham
• 300 g cheese (gouda, edam)
• 300 g canned corn
• 2 red sweet peppers
• bunch of dill
• 5 green onions
• 200 g mayonnaise
• salt, freshly ground black pepper
• olives, cherry tomatoes and herbs for serving

Cooking

Step 1

Grease the pancakes with cream cheese, roll into 2 tight rolls and cut into rolls 1 cm high.

Step 2

Cut ham and cheese into small cubes. Drain liquid from corn. Peel the sweet pepper from seeds and partitions, cut into cubes. Finely chop the green onion and dill. Mix ham, cheese, bell peppers and corn, add onion and dill and dress the salad with mayonnaise, salt and pepper.

Step 3

Line a domed salad bowl with cling film so that its edges hang down from the sides. Lay out the entire form with pancake rolls.

Step 4

Spread lettuce over pancakes and spread evenly. Cover with the ends of the film and put the salad in the refrigerator for 3 hours.

Step 5

Open the cling film and invert the salad onto a platter. Remove the film and decorate the salad with cherry tomatoes, olives and herbs.