Fruity TischleinDeckDich with Pineapple
Ingredients for 1 serving
| 5 tbsps (about 50 g) | TischleinDeckDich |
| Approx. 170 ml | vegetable stock |
| ½ | onion |
| 1 | carrot |
| ½ | courgette |
| ½ | red pepper or 2 tomatoes |
| 1 – 2 | cloves of garlic |
| 1 – 2 tsps | coconut oil |
| 60 – 70 ml | pineapple juice and a little stock, if necessary |
| 80 – 100 g | pineapple, fresh or from a jar |
| 30 g | sheep’s cheese |
| curry, turmeric, cumin, cinnamon and herb salt |
Preparation
Pour approx. 170 ml boiling vegetable stock over the TischleinDeckDich, stir and leave to swell for 5 minutes, covered.
Wash and chop the vegetables. Sauté the onion in a pan with fat, add the rest of the vegetables after about 2 minutes. Steam on a medium heat for about 5 minutes. Deglaze with the pineapple juice, season and cook.
Finally, add the chopped cheese and pineapple and the TischleinDeckDich mixture.