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Summer salad with raspberries, herbs and hellim

Difficulty Level
Veggie
Low Carb

ingredients for 4 portions

  • Preparation

    1. Start with the dressing so that the flavours have time to develop. Put 100g of the raspberries in a bowl and mash well with a fork. Add vinegar, 7 tablespoons oil, mustard, curry powder and honey. Season with salt and pepper and mix well.

    2. In the meantime, briefly roast the pine nuts in a small pan and set aside.

    3. Wash and dry the baby spinach and rocket and place in a salad bowl. Cut radicchio into bite-sized strips. Pick the herbs from the stems and, if necessary, chop them roughly. Add to the bowl and mix well.

    4. Heat 1 tablespoon of oil in a grill pan on medium heat. Pat dry the hellim with kitchen paper, halve and cut into 1 cm wide slices. Fry the grill cheese in the pan on both sides until crispy.

    5. Serve the salad in a nice bowl with the grilled hellim, sprinkle with roasted pine nuts, drizzle with raspberry dressing and season with salt and pepper to taste.

[Translate to Englisch:] Teaser

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