Grilled Cheese Bowl

back to the overview

Grilled Cheese Bowl

  • approx. 30-35 minutes
  • Level medium


Blanch the sugar snap peas in boiling water for a minute; afterwards cook the shucked wheat in the water for 10 minutes, allowing to drain in a colander. Halve the pear, removing the core, and slice into thin strips. Soften the pear in a pan with a little oil and sprinkle with sugar. Afterwards slice the cheese into strips and fry until golden-brown in a pan. Cut the radishes into thin slices, and the sugar snaps into fine strips. First dish out the wheat between the bowls, then arrange the salad, radishes, cheese strips and pear wedges in the bowls, sprinkling with some cress. For the dip, mix together the yogurt, soy sauce, wasabi and honey and drizzle over.


Grilled Cheese Bowl

Ingredients (for 4 persons)

2 Pckg.ALPENHAIN BBQ Cheese Patty Natural
200 gEBLY Wheat
200 gsugar snap peas
2 ripe pears
9 radishes
2 handfulchicory or other salad leaves
7 tbsp.natural yoghurt or light mayonnaise
5 sauce
2 dabwasabi
2 tap.honey
2 handfulcress