John Myers
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Delicious, Colorful Salad Plate
The perfect delicious, colorful salad plate recipe with a picture and simple step-by-step instructions.
Dip
- 2 piece Tomatoes
- 8 piece Brown mushrooms
- 0,25 piece Hakkaido pumpkin or similar
- Buckwheat Salad
- 1 cups Vegan yoghurt
- 1 cups Salt
- 1 cups Pepper
- 1 rasped Apple Elstar
- 1 rasped Carrot
- 3 small Sliced pickles
- Peel, wash and grate the carrots, place in a bowl, season a little with salt and pepper
- Cut the tomatoes into slices, place them on a large board and drizzle with salt and pepper, possibly with vinegar and oil to taste.
- Sauté the mushrooms in a little coconut oil, season with a little salt and pepper
- Chop the pumpkin finely, place in a colander and sauté over a little vegetable stock for a few minutes. Now let the pumpkin cool down and drizzle with finely chopped onions, a few drops of oil and vinegar
- Boil 2 cups of buckwheat in 3 cups of vegetable stock and let it cool, mix with a little salt, fresh pepper, 1 tablespoon of tomato paste and some fresh herbs and let it steep
the dip
- Put the ingredients in a bowl and mix everything well, season with salt and pepper and let it steep a little
Serving
- Arrange everything on a plate or salad plate, serve with the dip and enjoy, with fresh home-baked bread
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