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ENNIGHER072
a fost răspuns

yema va o salata si spune fie care pas cum ai preparato

Title

Salvage

The first time we start eating vegetables, ie tomatoes, cucumbers, onions and a little avocado. Add two eggs and boil in a smaller pot for 10 minutes over medium heat. While the eggs are boiling, take the vegetables that you will have to wash, then take a chopper and start cutting the vegetables into cubes. After you have cut the vegetables, put them in a salad bowl, then after you have added them, add a little olive oil, a little salt and a little pepper. After taking the boiled eggs, peel them ... cut them in half and place them on top of the salad. This is my recipe for a wonderful salad!​

Răspuns :

ENREDOCTOBER

HELLO!

Salad recipe

Ingredients

Ingredients2 large oranges

Ingredients2 large oranges1½ tbsp wholegrain mustard

Ingredients2 large oranges1½ tbsp wholegrain mustard1½ tsp honey

Ingredients2 large oranges1½ tbsp wholegrain mustard1½ tsp honey1 tbsp white wine vinegar

Ingredients2 large oranges1½ tbsp wholegrain mustard1½ tsp honey1 tbsp white wine vinegar3 tbsp rapeseed or olive oil, plus extra for frying

Ingredients2 large oranges1½ tbsp wholegrain mustard1½ tsp honey1 tbsp white wine vinegar3 tbsp rapeseed or olive oil, plus extra for frying2 large carrots, peeled

Ingredients2 large oranges1½ tbsp wholegrain mustard1½ tsp honey1 tbsp white wine vinegar3 tbsp rapeseed or olive oil, plus extra for frying2 large carrots, peeled225g block halloumi, sliced

Ingredients2 large oranges1½ tbsp wholegrain mustard1½ tsp honey1 tbsp white wine vinegar3 tbsp rapeseed or olive oil, plus extra for frying2 large carrots, peeled225g block halloumi, sliced100g bag watercress or baby spinach

Ingredients2 large oranges1½ tbsp wholegrain mustard1½ tsp honey1 tbsp white wine vinegar3 tbsp rapeseed or olive oil, plus extra for frying2 large carrots, peeled225g block halloumi, sliced100g bag watercress or baby spinachMethod:Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.

Ingredients2 large oranges1½ tbsp wholegrain mustard1½ tsp honey1 tbsp white wine vinegar3 tbsp rapeseed or olive oil, plus extra for frying2 large carrots, peeled225g block halloumi, sliced100g bag watercress or baby spinachMethod:Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.

GOOD LUCK!

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