Vegetarian herb dumplings with a Looye JOYN tomato salad

METHOD

1. Thinly slice the rolls and place in a large bowl. Finely chop the onion and garlic. Heat the butter in a small saucepan and fry the onion and garlic until translucent. Add the milk, bring to the boil briefly and season with salt, pepper and a little nutmeg. Remove the pan from the heat and allow to cool.

2. Finely chop the parsley and dill and add to the lukewarm milk. Puree to a smooth consistency with a hand blender. Lightly beat the eggs, add the grated cheese and pour over the bread along with the herb milk. Leave to soak for at least 20 minutes.

3. In the meantime, you can make the salad. Slice the Looye JOYN tomatoes, coarsely chop the pecans, finely chop the mint leaves and squeeze out the lime. Mix the Greek yoghurt with the mint and lime juice to make a dressing. Gently mix the watercress with the Looye JOYN tomatoes and the pecans.

4. Bring a pot of water to the boil. Add the Parmesan cheese to the dumpling mixture and knead into a dough with your hands. Form 10 balls of the mixture. Gently lower the dumplings into the boiling water and simmer for 10 minutes. Carefully remove the dumplings from the pan with a slotted spoon and leave to drain on a paper towel.

5. Serve the vegetarian herb dumplings on the tomato salad and drizzle with the yoghurt mint dressing.