10 Oct
We need:
- chickpeas,
- red beans,
- brown beans,
- corn,
- smaller fennel,
- 100 g of rucola,
- 100 g of lamb’s lettuce,
- 2 eggs,
- a few slices of hamburger bacon,
- 10 cherry tomatoes,
- lemon juice,
- pumpkin seed oil from the oil mill SAT,
- salt
Preparation:
- Clean the fennel, cut it into slices and cook in salted water. Drain and cool.
- Boil the eggs, cool them and cut in half.
- Prepare legumes and corn.
- Clean and wash rucola and lamb’s lettuce.
- Wash the cherry tomatoes and cut them in half.
- Cut the hamburger bacon into smaller, slightly thicker slices and fry them.
- All the ingredients, which should not be mixed with each other, divide on a larger serving plate.
- At the end add slices of roasted bacon.
- Season the vegetables with salt, drizzle with some lemon juice and pour over the pumpkin seed oil.
