Sugar snap pea salad

Ingredients for 4 servings:

• 400 g sugar snap peas
• 250 g mushrooms
• 250 g cherry tomatoes
• 4 tbsp walnut oil
• 3 tbsp herb vinegar
• Salt and pepper, black
• Sugar
• 100 g oat flakes, wholemeal (e.g. from Köllns genuine)
• 2 tbsp walnut oil
• Paprika powder, hot
• 1 box of cress

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 33 minutes

fit for spring

For the salad, clean and wash the vegetables. Halve the snow peas diagonally and cook in boiling salted water for about 3 minutes, then rinse under cold running water and drain in a colander. Thinly slice the mushrooms and halve the cherry tomatoes. Arrange the snow peas, mushrooms, and cherry tomatoes decoratively on 4 plates. For the dressing, combine the oil and vinegar, and season with salt, pepper, and sugar. For the toasted flakes, toast the oats in heated oil, place in a bowl, and season with salt, pepper, and paprika. Pour the dressing over the salad and sprinkle with the cleaned cress and toasted flakes. Serve with a crusty whole-grain baguette or whole-grain toast.