Grilled sheep’s milk cheese in a tomato and teriyaki coating

Category

Yields1 Serving

 400 g 2 sheep's milk cheeses (200 g each)
 810 tbsp Teriyaki marinade & sauce
 56 tbsp tomato puree
 2 tbsp sesame seeds
 1 1 yellow and 1 green courgette
 1 onion
 250 g cherry tomatoes
 4 rosemary sprigs

1

Cut the sheep's milk cheeses in half. Stir together the Teriyaki marinade & sauce and the tomato puree. Put the sheep's milk cheese into the marinade and then roll them in the sesame seeds. Wash the courgette and cut it into thin sticks. Peel the onion, halve it and cut it into small cubes. Wash and halve the cherry tomatoes. Take four adequately sized pieces of aluminium foil, put a mixture of sheep's milk cheese, courgette, onion, cherry tomato and rosemary on each, fold the edges together to make parcels and cook on the barbecue for approx. 15-20 minutes.

Ingredients

 400 g 2 sheep's milk cheeses (200 g each)
 810 tbsp Teriyaki marinade & sauce
 56 tbsp tomato puree
 2 tbsp sesame seeds
 1 1 yellow and 1 green courgette
 1 onion
 250 g cherry tomatoes
 4 rosemary sprigs

Directions

1

Cut the sheep's milk cheeses in half. Stir together the Teriyaki marinade & sauce and the tomato puree. Put the sheep's milk cheese into the marinade and then roll them in the sesame seeds. Wash the courgette and cut it into thin sticks. Peel the onion, halve it and cut it into small cubes. Wash and halve the cherry tomatoes. Take four adequately sized pieces of aluminium foil, put a mixture of sheep's milk cheese, courgette, onion, cherry tomato and rosemary on each, fold the edges together to make parcels and cook on the barbecue for approx. 15-20 minutes.

Grilled sheep’s milk cheese in a tomato and teriyaki coating
IngredientsDirections