One of my favorite salads! For a balanced lunch, I find this salad ideal, especially since it is also really good. Perfect to pamper yourself or to enjoy with friends!
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
Ingredients for 2
1 red onion
1 small sweet potato
1 clove of garlic
3 tablespoons of olive oil
1/2 tsp each of dried rosemary and thyme
80 g salad
15 g walnut kernels
For the oven vegetables, peel, wash and dice the carrot. Peel the onion and cut it into pieces. Peel, wash and dice the potato. Peel and press the clove of garlic. Mix the carrots, onions, potatoes and 1 tablespoon of oil in a bowl. Season with salt, pepper, clove of garlic and herbs. Spread the vegetables on a baking sheet. Cook in a hot oven at 200 ° C for 20 to 25 minutes.
Boil about one and a half liters of water with vinegar for the eggs in a large saucepan. Crack the eggs one by one in a cup and let them slide in boiling water. Cook for about 3 minutes, carefully pressing the egg white with two spoons against the egg yolk. Remove the eggs with a foam trowel and drain on kitchen paper.
Wash the salad. Chop the nuts. Take the vegetables out of the oven. Mix the oven-cooked vegetable, the salad and half of the dressing in a bowl. Arrange with poached eggs. Drizzle with the rest of the dressing. Sprinkle with nuts.
Alternatively, you can simply cook a soft egg!
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