Peel the garlic and press finely.

Wash the cucumber and grate it finely, then wrap it in a kitchen towel and squeeze it out.

Mix the quark with the grated cucumber and season with salt & pepper.

Stir the garlic, lemon juice and 1 tbsp olive oil into the quark.

Clean and quarter the mushrooms.

Heat 2 tablespoons of olive oil in a pan and fry the mushrooms.

Put 3 tablespoons of water in a saucepan, add the rice and heat for about 4 minutes, stirring occasionally.

Season the mushrooms with salt, pepper and chili then remove.

Cut the cress from the bed and wash it.

Arrange rice, mushrooms and tsatziki in bowls.

Serve sprinkled with cress.