For the breakfast platter, mix the feta cheese with dill and mix a little pepper. Wash the zucchini and peel off paper-thin slices with a potato peeler.
Immediately brush the zucchini slices with some lime juice. Arrange zucchini slices in a star shape on a plate. In the center, form a ring from a zucchini slice and fill with feta cheese.
Cut 1 tomato in half, remove the seeds and fill the two halves with feta cheese. Cut the second tomato into thin slices and cover the rest of the plate with it.
Now peel the cold, hard-boiled egg and cut it with an egg slicer first into longitudinal slices, then carefully lift it out and cut it again into transverse slices so that a tartar is formed.
Carefully lift out with a tablespoon and place on top of the tomato slices. Salt the plate a little more with sea salt and spread some pepper with a pepper mill.
Serve with traditional pita bread or with any good breakfast pastry.
Preparation Tip:
Of course, the breakfast platter can still be supplemented or varied as desired. Sheep cheese is already very salty. Therefore save with the salt otherwise.
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