100 g vegan shepherd's cheese
8-10 cherry tomatoes
1/4 cucumber
1/2 bunch fresh flat leaf parsley
roasted pine nuts
white balsamic vinegar
olive oil
red peppercorns
salt
Wash and chop the tomatoes and cucumber. Wash the parsley, remove the leaves from the stems. Mix everything together with the pine nuts, salt, pepper, oil and balsamic vinegar. Press the shepherd's cheese with your fingers and add it to the salad. Finally, add in the red peppercorns as a topping.
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