Bring milk to a boil with seasoning mix, herb salt, olive oil and nutmeg. Add the semolina to the boiling milk and stir continuously to make a thick paste.
Spread the semolina five mm thick, in a buttered gratin dish. Spread the minced tomatoes evenly on top.
Steam the market vegetables with a little water in a hot frying pan until soft. Season with herb salt and pepper. Spread the vegetables evenly over the tomatoes.
Finally, spread the finely diced mozzarella and the fresh garden herbs evenly over the vegetables and bake in the heated oven at 220 degrees for twenty minutes.
Serve with a colorful market salad and a “chusty” rye sourdough bread.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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