Dandelion greens bowl with warm potatoes, eggs and carrots. With a mustard dressing and pumpkin seeds for crunchiness. For a vegan version, substitute the eggs with fried tofu.
Čas priprave: 30 min
Main ingredient
dandelion
Ingredients
2 PEOPLE
Salad
50 g
dandelion greens
4
eggs
300 g
potatoes
40 g
pumpkin seeds
2
carrots
Dressign
2 tbsp
olive oil
2 tbsp
vinegar
1/2 tsp
salt
1 tsp
mustard
Procedure
- Cook the eggs in a small pan for 10 minutes, then remove, cool, peel and cut as desired.
- Peel, wash and dice the potatoes. Boil in salted water for 15 minutes or until cooked.
- Wash the dandelion greens thoroughly and leave them to drain in a colander. Peel and grate the carrots.
- Combine all the dressing ingredients in a small bowl, mix well and set aside.
- Assemble the bowl by mixing the dandelion greens with the hot drained potatoes. Stir in all the remaining ingredients and pour over the mustard dressing.
- Serve immediately. Enjoy!
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