Fried salad with teriyaki glaze and melted Camembert

Ingredients for 4 servings:

• 2 chicory, white, alternatively lettuce hearts
• 1 chicory, red, alternatively Lollo rosso
• 1 broccoli, approx. 500 g
• 500 g cauliflower
• 1 bell pepper(s), yellow
• 3 carrots
• 200 g mushrooms or other mushrooms
• 100 g Camembert(s) or similar, spicy
• pepper, black
• Vegetable oil, neutral
• 4 tbsp soy sauce
• 4 tbsp mirin
• 4 tbsp sake
• 1 tbsp sugar
• Sambal Oelek , alternatively cayenne pepper or pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Cut the mushrooms into coarse slices. Trim the cauliflower and broccoli. Remove the stalks and cut into large florets. Peel the carrots. Wash the bell peppers and cut them into large pieces. Dice the Camembert as finely as possible and set aside at room temperature. Steam the cauliflower and broccoli for about 5 minutes or boil briskly in salted water for 3 minutes. Then immediately rinse with cold water or ice water to stop the cooking process. Pour into a sieve and drain. Cut the carrots into thin julienne strips. Heat a pan with the vegetable oil moderately and gently fry the cauliflower and broccoli for a few minutes until lightly browned. Push the carrot sticks to one side and add the carrot sticks to the open space in the pan. Fry gently for about 2-3 minutes, turning halfway through. Then push the carrot sticks to the side. Add the bell pepper pieces to the open space in the pan. Fry gently for about 1 minute, turning halfway through. Pour the teriyaki glaze over the contents of the pan and sauté with the lid closed for about 1 minute. Remove the lid, reduce the heat to low, and sauté for a while, then let it simmer. In another pan, heat vegetable oil and fry the mushrooms for about 3 minutes, stirring occasionally. Season with sambal oelek, cayenne pepper, or black pepper. Cut the red chicory into strips. Halve the white chicory and place on the plates. Arrange the vegetables in portions around the salad. Garnish with the fried mushrooms and red chicory strips. Place the cheese cubes on top of the warm vegetables. Drizzle some of the teriyaki glaze from the pan over the salad. Serve the fried salad with ciabatta or white bread.