Ingredients for 6 servings
50 g couscous
6 sprigs of mint
450 g broccoli
1 cup of "Feine Ziege" fresh cheese from goat´s milk
1 cup yoghurt from sheep´s milk
30 g sour cream
Place couscous in a container and pour over approx. 60 ml of boiling water, cover and allow to stand for approx. 5 minutes.
Meanwhile peel and finely chop shallots. Pick mint leaves from stalks, save half of them for a garnish and chop the rest. Clean broccoli and divide into florets, cutting the stalks into pieces. Cook the stalks and then the florets in salted water until soft, but still firm to the bite, strain, rinse in cold water and drain. Set aside 6 florets and chop the remaining pieces of broccoli into small pieces. Halve the pomegranate, scoop out the seeds with a spoon and press lightly. Set aside 2 tbsp for the garnish.
Stir goat’s milk cheese, shallots, pomegranate seeds, broccoli, and chopped mint together well. Fluff up the couscous with a fork and mix in. Season to taste with salt and pepper. For the sauce, stir the yoghurt and sour cream together and season with salt and pepper.
Place a round cutter (diameter approx. 6 cm) on a plate, spread one-sixth of the tartare smoothly in the ring and carefully press a broccoli floret in. Carefully lift off the cutter and prepare the other portions in the same way. Place a dollop of sauce over each of the individual portions and garnish with pomegranate seeds and mint leaves.
Preparation time: 30 min.
Level of difficulty: easy