Curd Cheese Soufflé on Tomato Salad’

Pour the goat or low-fat curd into a sieve and drain. Roast the pumpkin seeds without oil.

Butter four ramekins or coffee cups and place in the refrigerator.

Preheat the oven to 200 °C.

Separate the egg, season the egg yolk and the curd cheese with salt and pepper and beat with a mixer until creamy.

Whip the egg whites until stiff and fold into the curd mixture.

Divide the mixture evenly among the gratin dishes and place in a hot water bath.

Cook on the stove for about 20 minutes.

Cut the tomatoes into slices and place them in a circle on the plates.

For the salad dressing, mix vegetable soup, balsamic vinegar, olive oil, honey, wine, salt and pepper and pour over the tomatoes.

Form the casserole in the center of the tomatoes.

Garnish with basil leaves enough and sprinkle the roasted pumpkin seeds.

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