Butterfly lettuce

Ingredients for 4 servings:

• 500 g pasta (farfalle), cooked
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 100 g mushrooms, fresh
• 4 tomatoes
• 200 g strawberries, fresh
• 1 bunch lemon balm
• 1 bunch peppermint
• 1 bowl of cress
• 1 cup vegetable broth
• 1 cup white wine, dry
• 4 tbsp vinegar (fruit vinegar)
• 4 tbsp oil (peanut oil)
• salt and pepper
• 1 pinch(s) of sugar
• 4 cl brandy

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Nice as a buffet salad

Place the cooked pasta in a bowl. Wash and trim the bell peppers, and cut into strips. Trim and slice the mushrooms. Pour boiling water over the tomatoes, peel and deseed them, and cut into strips. Trim, wash, and halve the strawberries. Sort, wash, and finely chop the herbs. Add the herbs and the remaining ingredients to the pasta and mix everything gently. For the sauce, combine the vegetable stock with the white wine, fruit vinegar, and peanut oil. Season to taste with salt, pepper, and sugar, and add brandy to flavor. Dress the salad with the sauce, let it sit in the refrigerator for half an hour, and then serve.