RecipesSide dishesStarterVegetarian

Late-summer-early-autumn salad

by Susann
written by Susann 2.2K views

Summer is approaching autumn with great strides. The cornucopia of warmth gives way to coolness. That’s exactly what I wanted to draw on my plates and mixed the last summer vegetables with the first autumn vegetables.

Late-summer-early-autumn salad

Print
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 200g Garden Beans
  • 10 Minipeperoni
  • 1 Hokaido pumpkin (approx. 200g)
  • 20g Butter
  • 2 Spring onions
  • Bonsai Tomatoes
  • Broccoli Sprouts
  • Dressing: 4 tsp Dijon Mustard, 6 tsp Tomato Vinegar, 3 tsp Olive Oil, 2 tsp Cream, Chili Flakes and Persian Blue Salt.

Instructions

  1. Cut the ends off the Garden Beans and blanch them in salted water for 10 minutes and leave to cool well
  2. For the Peperoni cut away cut off a small piece (approx. 0.5cm) at the base of the stemt and remove the core housing (rinse with cold water if necessary).
  3. Cut a small Hokaido pumpkin (approx. 200g) in half and remove the seeds. Cut it into 0.5cm thick slices.
  4. Fry them in butter in a cast iron pan, add cool water and cook for about 10 minutes until al dente. Allow to cool.
  5. Cut two spring onions lengthwise into thin strips.
  6. Mix a dressing of Dijon Mustard, Tomatoe Vinegar, Olive Oil, Cream, Chili Flakes and Persian Blue Salt.
  7. „Paint“ a few splashes of dressing with a baking brush on a plate.
  8. Fill a small pepperoni with half a mocca spoon of dressing and fill it with 6 beans and put it on the „drawing“.
  9. Spread a slice of pumpkin with dressing and place a second on top.
  10. Decorate with bonsai tomatoes and broccoli sprouts and serve the dressing in a separate bowl.