Veggie Cup with Chèvre Salad

[kbe15]

Serves 1

Ingredients

Veggie-Cup
1 mountain bread
1 veggie portion, chopped; e.g. peppers, mushrooms, tomatoes, green beans... whatever you like
25 g light mozzarella

Chèvre Salad
lettuce; e.g. butter, romaine
60 g chèvre (or the rest amount of allowed cheese portion)
1 fruit; e.g. pear, apple or orange
1 tbsp olive oil
herbes de provence
seeds if you like


Method

Veggie-Cup
1. Cut mountain bread into quarters
2. Place quarters into small bowl to create finger wave cups; bake in moderate oven for 1 min or until crisp
3. Remove mountain bread cups and fill with chopped veggie mix
4. Sprinkle with grated mozzarella
5. Heat in oven or microwave until cheese is melted / brown

Chèvre Salad
1. Wash and cut lettuce into short stripes
2. Cut fruit into small pieces
3. Mix fruit with olive oil and herbs (and seeds)
4. Arrange lettuce on a plate, pour fruit mix over it
5. Sprinkle with small chunks of chèvre