Potato turret with farmhouse cheese and celery

Peel the potatoes or clean them. Cut all potatoes lengthwise into 4 thick slices. Boil it in a little water in 5 minutes until al dente and pour it off.

Heat the oven grill. Place the potato slices next to each other and spread over each slice chopped celery (or rocket) and half a slice of young farmers cheese.

Mix the olive oil with the lemon juice, salt and pepper and sprinkle this mixture over it.

Put 4 slices of potato together and form 4 piles.

Put them in an ovenproof dish and put them under a hot grill for about 3 minutes so that the cheese melts a little.