
Devices & Accessories
Layered vegetable salad with creamy herb dressing
Prep. 20 min
Total 40 min
10 portions
Ingredients
-
water500 g
-
raw beetroots peeled and cut into cubes (1 cm - see Tips)2
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sweet corn cobs husks and silks removed2
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frozen peas400 g
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Chinese cabbage (wombok) (approx. 260 g), cut into pieces (5 cm)¼
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spring onions/shallots trimmed and cut into thirds3
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garlic clove1
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fresh dill fronds only (see Tips), plus extra (optional) for garnishing2 sprigs
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fresh flat-leaf parsley leaves only2 sprigs
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mayonnaise (see Tips)100 g
-
sour cream100 g
-
lemon juice20 g
-
extra virgin olive oil30 g
-
Dijon mustard1 tsp
-
salt plus extra to season½ tsp
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white pepper plus extra to season¼ tsp
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cauliflower (approx. 400 g), cut into pieces (5 cm)½
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apple cider vinegar for sprinkling
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Lebanese cucumbers 1 peeled into ribbons, 1 cut into cubes (1 cm)2
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radishes trimmed and cut into thin slices4
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cherry tomatoes cut into halves4 - 5
Nutrition per 1 portion
Calories
223.5 kcal /
938.5 kJ
Protein
6 g
Fat
15.4 g
Carbohydrates
12.3 g
Fibre
7.1 g
Saturated Fat
3.9 g
Sodium
259.8 mg
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