Pineapple and feta cream with roasted vegetables

Pineapple and feta cream with roasted vegetables

A fresh delight with grilled vegetables, fruity pineapple-feta cream and spicy tomato salad – healthy, vegan and full of flavor!

🕒 Preparation time: approx. 40 minutes

Ingredients for approximately 2-3 servings:

For the roasted vegetables:

• Vegetables of your choice (e.g. zucchini, aubergine, bell peppers)
• olive oil
• Salt

For the tomato bed:

• 500g tomatoes
• 1 onion
• 2 cloves of garlic
• olive oil
• Salt
• 1 tsp yacon syrup (alternatively: agave syrup)
• 20–30 g fresh basil
• 1 tsp spirulina

For the pineapple and feta cream:

• 1 ripe pineapple
• 1 vegan feta
• 1 tsp turmeric
• Salt

For the salad:

• 250 g lamb's lettuce
• 1 cucumber
• 1 bell pepper

Topping:

• spring onions

preparation

1. Roasted vegetables: Cut the vegetables into bite-sized pieces, toss with olive oil and salt. Place on a baking sheet and roast at 180°C for about 30 minutes.

2. Tomato patch: Remove the stems from the tomatoes. Finely chop the onion and garlic and sauté them in olive oil (first add the onions, then the garlic, then the tomatoes). Simmer until soft, then lightly crush. Season with salt and yacon syrup. Stir in the basil, let it cool, and then stir in the spirulina.

3. Pineapple and feta cream: Peel the pineapple, cut it into pieces, and purée it with the vegan feta. Season with turmeric and salt.

4. Salad: Wash the lamb's lettuce, cut the cucumber and bell pepper into pieces.

5. To serve: Layer in a bowl: first the tomato mixture, then the roasted vegetables, followed by the fresh salad, then the pineapple and feta cream. Finally, top with finely chopped spring onions.
   

💚Tip:
For extra crunch, you can top the bowl with roasted sunflower seeds or caramelized nuts. The combination of sweet, spicy, and crunchy flavors creates a unique taste experience!

Recipe video: