[Su_list icon = “icon: circle” icon_color = “# e7760c”]
1 aisberg or lettuce
Half a bunch of parsley
2 cucumbers cut into diagonal slices
3 medium carrots cut into diagonal slices
2 medium courgettes cut into diagonal slices
150 g of chopped chopped cubes
1 pinch of algae we have
2 spoons of soy
2 tablespoons min
A handful of olives
1 tablespoon of mustard
1 tablespoon of sweet hate[/ Su_list]
Step 1: Soak them in water for 20 minutes.
Step 2 Cook the tomato together with the broth in water, soybean and broth for about 20-30 minutes until it is soft. If necessary, add some water if the existing one evaporates.
Allow to cool.
Step 3 Boil the carrots in a slightly salted water for 1 minute (make sure they stay crisp), and continue with the zucchini. Let them cool down.
Step 4 In a large bowl, cut aisberg or lettuce with your hands; add gherkins, boiled vegetables, Tempe with marjoram and olives.
Step 5 We make the sauce, mix mustard, sweet honey, add a little soy and water or liquid that has gone out of the tempered cooking, giving the desired texture (not too fluid).
Step 6 Pour the salad with the sauce and serve!