John Myers
Ingredients for 2 servings:
- 1 lettuce(s)
- 200 g salad mix
- 1 bed of cress
- 5 mushrooms
- 1 small onion(s)
- 1 clove(s) garlic
- some red wine
- 5 half bell peppers or pepper
- 5 tbsp rapeseed oil
- 1 tbsp lemon juice
- 4 tbsp apple cider vinegar
- 1 tbsp, heaped brown millet
- 1 tbsp, heaped wheat germ
- salt and pepper
- Herbs, e.g. marjoram and thyme
- a little coriander
- some turmeric
- 1 tbsp cream
- 7 small cherry tomatoes
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
vegetarian dinner
Finely chop the onion and garlic. Wash the lettuce leaves. Spin the lettuce dry in a salad spinner. Tear into bite-sized pieces and place in a large bowl. Fry the mushrooms in a pan with a little oil, deglaze with red wine, and then let cool. Chop the peppers and tomatoes into small pieces and add to the salad. For the dressing, combine all ingredients in a small bowl and mix well. Pour over the salad and fold in. Scatter the cress over the salad.
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