25 min, easy Grind feta cheese with lime juice, olive oil and garlic. Fill quantity into a pastry bag and set aside.
Cut meat into 6 slices of 3 cm each. Wrap the meat with bacon and add the rosemary sprigs. Roast the pork lung roast in a little oil all around.
Cut the boiled potatoes into quarters and roast them at moderate temperature in olive oil with rosemary. Season with salt before serving.
Put the cleaned and washed arugula on the plates with olive oil, salt, pepper and balsamic vinegar vinegar. Place the roasted lung roast on the leaf salad. As a garnish, drizzle the pureed feta cheese with a pastry bag.
Our tip: Use bacon with a subtle smoky note!
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