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Fried Adyghe cheese with raspberry sauce
- 250 g Adyghe cheese TM Shchedryk
- 25 g sesame seeds
- 50 ml of olive oil
- 100 grams of raspberry jam TM Shchedryk
- 15 ml of lemon juice
- 300 g of lettuce
- salt to taste
- black pepper ground to taste
Preparation
Mix salad wash and dry. Fold in the plates. Prepare the sauce: shake the olive oil, raspberry jam and lemon juice, salt and pepper to taste.
Cut the cheese with thick bits. At the heated pan, add a drop of olive oil and quickly fry the cheese, sprinkle it with sesame seeds. Put the cheese in a plate, pour a dressing of raspberry jam.
