{"id":33853,"date":"2026-09-03T00:00:00","date_gmt":"2026-09-02T22:00:00","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=33853"},"modified":"2026-09-01T09:13:07","modified_gmt":"2026-09-01T07:13:07","slug":"fine-cuts-grilled-flatbread","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/fine-cuts-grilled-flatbread\/","title":{"rendered":"FINE CUTs grilled on flatbread"},"content":{"rendered":"
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The Green Mountain FINE CUTs grilled on flatbread with a yoghurt and tahini sauce<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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<\/div>\n <\/div>\n <\/section>\n \n\n\n
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Grilled FINE CUT meets creamy tahini sauce:<\/h2>\n\n\n\n

THE GREEN MOUNTAIN FINE CUT is grilled and served on soft flatbread with a creamy yogurt-tahini sauce. Hearty grilled flavours, fresh ingredients and delicate sesame notes come together in this simple, satisfying dish.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

light<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

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\n \"TGM <\/figure>\n <\/div>\n\n \n
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Ingredients<\/h2>\n\n
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2 packs<\/p>\n

THE GREEN MOUNTAIN Fine CUTs<\/p>\n <\/div>\n

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2<\/p>\n

medium corgettes<\/p>\n <\/div>\n

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4<\/p>\n

flatbreads (thin pita breads)<\/p>\n <\/div>\n

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250 g<\/p>\n

vegan yoghurt<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

tahini<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

lemon juice, freshly squeezed<\/p>\n <\/div>\n

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200 g<\/p>\n

cherry tomatoes<\/p>\n <\/div>\n

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1<\/p>\n

bunch of flat-leaf parsley<\/p>\n <\/div>\n

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1<\/p>\n

bunch of rocket<\/p>\n <\/div>\n

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4 tbsp<\/p>\n

olive oil<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

chilli flakes<\/p>\n <\/div>\n

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4<\/p>\n

lemon wedges<\/p>\n <\/div>\n

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<\/p>\n

salt<\/p>\n <\/div>\n

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<\/p>\n

pepper, freshly ground<\/p>\n <\/div>\n

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<\/p>\n

oil for frying<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

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This is how it's done:<\/h2>\n <\/div>\n\n
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1.<\/strong><\/p>\n

Light the barbecue.<\/p>\n <\/div>\n

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2.<\/strong><\/p>\n

Cut the courgette lengthways into strips about 0.5 cm thick.<\/p>\n <\/div>\n

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3.<\/strong><\/p>\n

Grill the FINE CUTs and the courgettes on the barbecue on both sides. Place the flatbreads on the barbecue as well and toast them briefly.<\/p>\n <\/div>\n

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4.<\/strong><\/p>\n

Mix the yoghurt with the tahini and lemon juice, then season to taste with a little salt and pepper.<\/p>\n <\/div>\n <\/div>\n\n \n

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5.<\/strong><\/p>\n

Leave the grilled flatbreads to cool slightly, then spread the yoghurt and tahini sauce over them. Cut the cherry tomatoes in half and arrange on the flatbreads along with the plucked parsley and rocket. Drizzle with olive oil.<\/p>\n <\/div>\n

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6.<\/strong><\/p>\n

Season the grilled courgette strips with a little salt. Cut the FINE CUTs into strips. Place the strips of courgettes and FINE CUTs on the flatbreads and sprinkle with a few chilli flakes. Serve with the lemon triangles.<\/p>\n <\/div>\n

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7.<\/strong><\/p>\n

TIP: If you\u2019d like to bake your own flatbread, you\u2019ll need the following ingredients: \u00bd tsp dried yeast, 100 ml oat milk, 300 g flour, 1 tsp baking powder, 140 g vegan yoghurt, 1 pinch salt, 4 tbsp olive oil. Dissolve the yeast in the lukewarm milk. Mix the flour with the baking powder and salt, then add to the mixing bowl of the food processor. Add the yeast\/milk mixture and yoghurt, and knead with the dough hook until you have a smooth dough. (This can also be done with a hand mixer.) Then cover the dough with a tea towel and leave it to rise until it has doubled in volume. This will take about an hour. Once it has risen, knead the dough again lightly on a floured work surface and divide it into four pieces. Then roll out the pieces of dough to a thickness of about 0.5 cm. Heat a large frying pan and fry the flatbreads one by one for about two minutes on each side. Remove from the pan and brush the top with olive oil.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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2 Pck.<\/p>\n\n\n\n

THE GREEN MOUNTAIN-Beef Chunks<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Pflanzen\u00f6l<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Selleriew\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Karottenw\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Stangensellerie<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Champignons, geviertelt<\/p>\n<\/div>\n\n\n\n

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150 g<\/p>\n\n\n\n

Zwiebel, in Streifen<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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40 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Portwein<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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1 l<\/p>\n\n\n\n

vegane Bratensosse
<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Die Beef Chunks in Pflanzen\u00f6l scharf anbraten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Gem\u00fcse hinzugeben und weiterbraten bis leichte R\u00f6staromen entstehen. Tomatenmark zugeben, leicht r\u00f6sten, mit Rotwein und Portwein abl\u00f6schen.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon w\u00fcrzen.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

1 Stunde bei niedriger Temperatur leicht k\u00f6cheln lassen \u2013 wenn n\u00f6tig mit etwas St\u00e4rke binden.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Kartoffeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Die Scheiben in einer Sch\u00fcssel mit Oliven\u00f6l, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad f\u00fcr ca. 40 Minuten bei Ober- und Unterhitze backen.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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UNSER TIPP<\/h2>\n\n\n\n

Hier sind der Kreativit\u00e4t keine Grenzen gesetzt. F\u00fcr eine
festlichen Touch kann das Gericht mit schwarzem Tr\u00fcffel verfeinert werden.<\/p>\n\n\n\n

Wer es gerne weihnachtlich m\u00f6chte, kann Rosinen und einen
Hauch Zimt mit schmoren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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40 ml<\/p>\n\n\n\n

Pflanzen\u00f6l zum Anbraten<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Karotten, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Sellerie, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Zwiebeln, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Champignons<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Lauch<\/p>\n<\/div>\n\n\n\n

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1 Zehe<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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100 ml<\/p>\n\n\n\n

Portwein, rot<\/p>\n<\/div>\n\n\n\n

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200 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

dunkle Miso-Paste<\/p>\n<\/div>\n\n\n\n

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<\/p>\n\n\n\n

Salz, Pfefferk\u00f6rner, brauner Zucker, Wacholder, Piment, Thymian, Rosmarin<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Karotten und Sellerie bei hoher Hitze in Pflanzen\u00f6l braun anr\u00f6sten,
restliches Gem\u00fcse hinzugeben und mit anr\u00f6sten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Wenn das Gem\u00fcse gleichm\u00e4ssig gebr\u00e4unt ist, kommt das Tomatenmark hinzu.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Sobald sich am Topfboden eine dunkle Kruste bildet, mit etwas Rotwein und Portwein abl\u00f6schen, damit sich die Kruste l\u00f6st.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

Den Wein einkochen lassen und den Vorgang wiederholen bis eine sch\u00f6ne dunkle Basis entsteht.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Mit Gem\u00fcsefond, Sojasosse aufgiessen und die dunkle
Miso Paste dazugeben und
Gew\u00fcrze zugeben.<\/p>\n<\/div>\n\n\n\n

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6.<\/strong><\/p>\n\n\n\n

2 Stunden leise k\u00f6cheln lassen, passieren und auf die gew\u00fcnschte Intensit\u00e4t reduzieren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

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More recipe suggestions<\/h2>\n\n\n\n

You’ve never had Fine Cut before? Then maybe you haven’t had this either:<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"K\u00fcrbis-Rezept<\/div>

medium<\/p><\/div>

Plant Cut with pumpkin pur\u00e9e and Brussels sprouts<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"Plant<\/div>

medium<\/p><\/div>

PLANT CUTs with lentil salad<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"Plant<\/div>

medium<\/p><\/div>

Plant Cut with avocado and grapefruit panzanella<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nDiscover all recipes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
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our VARIETY<\/h2>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\nWhere can you find something like that?<\/a>\n<\/div>\n<\/section>\n\n\n\n
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<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":33,"featured_media":33753,"comment_status":"closed","ping_status":"closed","template":"","categories":[154,80],"tags":[186,156,134],"class_list":["post-33853","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-plant-cut-2","category-steak-en","tag-fine-cut","tag-steak","tag-vegan-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33853","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/comments?post=33853"}],"version-history":[{"count":1,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33853\/revisions"}],"predecessor-version":[{"id":33855,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33853\/revisions\/33855"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=33853"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=33853"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=33853"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}