Field salad with grapefruit and toasted seeds

Details

10 min

vegan

Seraphine
(BerlinKitchen)

Ingredients

for 2 servings

100 g field salad
50 g Rapunzel seed-mix
1 orange, peeled and cut into squares
1 grapefruit, peeled and cut into squares

Dressing:

2 1/2 tbsp Rapunzel olive oil Sicilia DOP, extra virgin
juice of one squeezed orange
1 tbs Rapunzel white wine vinegar
1 tbs Rapunzel maple syrup Grad A
½ tsp Rapunzel herb salt iodized

Details

10 min

vegan

Seraphine
(BerlinKitchen)

Field salad with grapefruit and toasted seeds

Method

Wash the salad and let dry off. Toast the mixed seeds in a frying pan for about 2 minutes. Mix the orange, grapefruit and salad in a salad bowl.

Shake all ingredients for the salad dressing in a container and sprinkle the dressing over the salad. Toss the seeds over and serve.

Ingredients

for 2 servings

100 g field salad
50 g Rapunzel seed-mix
1 orange, peeled and cut into squares
1 grapefruit, peeled and cut into squares

Dressing:

2 1/2 tbsp Rapunzel olive oil Sicilia DOP, extra virgin
juice of one squeezed orange
1 tbs Rapunzel white wine vinegar
1 tbs Rapunzel maple syrup Grad A
½ tsp Rapunzel herb salt iodized

Details

10 min

vegan

Seraphine
(BerlinKitchen)

Rapunzel Products

Seed mix

Maple syrup grade A

White wine vinegar

Herb salt with iodine