Ingredients: |
Ingredients: A handful of butter lettuce
A handful of red kale
A handful of rocket salad or arugula
1 large tomato
120g/½ cup feta cheese
1 Tbsp chopped chives
6 slices of dried tomatoes in brine with pumpkin
3 large slices of your favorite ham
3 Tbsp oil from a jar of sun-dried tomatoes
2 Tbsp roasted sunflower seeds (or pumpkin)
Spices (salt, pepper, marjoram, oregano)
1 Tbsp soy sauce
1 tsp mild mustard (e.g. delicatessen)
2 Tbsp water
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Directions: |
Directions:Put the kale, butter lettuce and rocket/arugula on the plate. Cut the ham and dried tomatoes into small pieces and chop the chives. Pour 1 tablespoon of oil from the jar with sun-dried tomatoes into the pan. Put into the pan: finely chopped slices of ham and dried tomato with sunflower seeds (or shelled pumpkin). Fry everything in the pan over low heat for about 2 minutes (until the ham and sunflower seeds are golden brown)
Put the finely diced fete on the lettuce. Cut the tomato into the moons and put it on the lettuce and feta cheese. Sprinkle with chives. Put sautéed sun-dried tomatoes, ham and sunflower seeds on top.
Preparation of the sauce - pour into the cup:
Mix 2 tablespoons sun-dried tomato oil, 2 tablespoons water, 1 tablespoon of soy sauce, 1 teaspoon mild mustard, ⅓ teaspoon oregano and marjoram (you can add more / less according to your taste). Salt and pepper to taste
Pour sauce over salad |
This recipe for Chef Salad is from