During a visit to the ecological family farm "Figa" in Mszana (as discussed earlier in entry ) we stocked up on various products from goat's milk. One of the cheeses that satisfied our palates is smoked goat bundz.
Smoked goat bundz is "a traditional rennet cheese made of organic goat's milk. It is produced using methods known in the Carpathian lands already in the 15th century. Salty and smoky in taste - perfect not only for a sandwich or as a semi-finished product for salads. It changes its taste over time. more expressive, gaining recognition among other amateurs. Perfect for a barbecue or a campfire. "*
Salad with spinach, boiled or baked beetroot, a handful of blueberries served with fried and still warm smoked cheese... delicious. However, for everything to taste good, it is important to fry the cheese just before serving the salad. When the smoked, fried cheese has cooled down, it is tough and rubbery.
We can use other smoked cheese for this salad, e.g. oscypek, halloumi etc.
Ingredients - for one portion
a handful of fresh baby spinach
60 g smoked bundz goat cheese
1 teaspoon of cheese frying oil
1 medium beet cooked or baked
1-2 tablespoons of pumpkin seeds
a handful of blueberries
2 tablespoons of olive oil
1 tablespoon of honey
1 tablespoon of balsamic vinegar
Boil or bake the beetroot in the oven, or buy it when it is cooked. Cut the cooled and peeled beetroot into slices and then into thin strips - we treated our beetroot with a spiralizer (the so-called vegetable sharpener) and received beetroot spaghetti.
Pumpkin seeds are to be roasted in a dry frying pan
Mix the sauce ingredients together, season with salt and pepper.
Wash the spinach, dry it and put it on a plate. Put the beetroot spaghetti on the spinach and pour the sauce over the spinach.
Cut the cheese into slices and fry in a frying pan until golden brown.
Then put the hot cheese on the beets, sprinkle with blueberries and roasted pumpkin seeds and serve quickly.
Enjoy your meal!
* Description from the farm's website www.serykozie.pl