Salate

Colorful lamb´s lettuce green cabbage salad

Name: Colorful lamb´s lettuce green cabbage salad
Prep time: 20 min
Total time: 20 min
Yield: 4-6 servings
Ingredients: 200 g lambÂ´s lettuce; 150 g green cabbage; 1 tin Rapunzel Scarlet runner beans; 125 g Rapunzel Dates; 1 pomegranate; 150 g Rapunzel Walnut kernels; 2 tbsp Rapunzel Coconut blossom syrup; 6 tbsp Rapunzel Olive oil extra virgin; 1/2 tsp Rapunzel Sea Salt; 1 tbsp Rapunzel Olive oil with lemon; 1 tbsp Raspberry Jam; 1 tbsp Mustard; 3 tbsp Rapunzel Condimento Rosso

Wilhelm Studio

20 Min.

4-6 servings

Vegan

Info

Perptime 20 Min.

Ingredients

Portions

200 g lambÂ´s lettuce
150 g green cabbage
1 Scarlet runner beans canned
125 g Dates pitted Deglet Nour HIH
1 pomegranate
150 g Walnut kernels halves
2 tbsp Rapunzel Coconut blossom syrup
6 tbsp Rapunzel Olive oil extra virgin
1 Atlantic sea salt fine
1 tbsp Rapunzel Olive oil with lemon
1 tbsp Raspberry Jam
1 tbsp Mustard
3 tbsp Rapunzel Condimento Rosso

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Wash and dry field salad and green cabbage. Split the cauliflower into small pieces and put it in a bowl together with the field salad. Drain the colourful giant beans, wash them off and lift them under the salad. Cut dates into strips and also put into the bowl. Dissolve the pomegranate seeds from the pomegranate and spread on the salad. Roast walnut kernels in a pan for 2-3 minutes. Spread coconut blossom syrup over the nuts, mix and continue to roast – until caramelized. Let the walnut kernels cool down and then spread on the salad.

For dressing, mix all the ingredients well and pour over the finished salad.