Here is the oil and a wine vinegar I used.

First you have to marinate the cheese and let it brew. Don't know how long this process should last, I've been marinating after Breakfast and salad was prepared for dinner. Because the salad did the first time, I don't know how the taste depends on these components, but I think I can take another oil, olive for salads is preferable, and a different vinegar, such as Apple. For the marinade I mixed incomplete a spoon of oil + a teaspoon of vinegar + incomplete teaspoon of honey + a pinch of white pepper + half a teaspoon of dried marjoram. Cheese I am willing to own prescription [url=http://www.povarenok.ru/recipes/show/18665/]"cottage cheese "Paneer"[/url]. Wanted he was not bland, so I added salt and seasoning "Provencal herbs", but the salt I have is not enough, so the marinade has Podolia. The cheese I got is not very dense, so here is falling apart, but the taste is not affected.

On a dry pan I dried sesame seeds and pumpkin seeds. If someone needs to eat foods with calcium, you need to add sesame seeds everywhere and always.

A green salad is also very rich in calcium. "The cheese" I love it, because it becomes soft in salads, but the arugula I love the slight kick.

Lettuce wash and dry (preferably with paper towel), salad tearing hands.

Cut cherry tomatoes.

Add marinated cheese.

Black olives, chopped into slices or halves.

All sprinkle with sunflower seeds and sesame seeds.