Autumn salad

Name: Autumn salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 small picking salad (approx. 200 g); 1 (approx. 100 g) small head radicchio; 100 g Mushrooms; 100 g Herbal Siddlings; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Pear; 3 (approx. 300 g) pre-cooked, vacuum packed beetroot balls; 5 Stem(s) Thyme; 100 g Whole milk yoghurt; 100 g ripened cream; 2-3 TABLESPOONS Milk; 1 pinch Sugar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 small picking salad (approx. 200 g)
1 (approx. 100 g) small head radicchio
100 g Mushrooms
100 g Herbal Siddlings
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Pear
3 (approx. 300 g) pre-cooked, vacuum packed beetroot balls
5 Stem(s) Thyme
100 g Whole milk yoghurt
100 g ripened cream
2-3 TABLESPOONS Milk
1 pinch Sugar

Directions

1
Clean, wash and drain the salad. Clean and wash mushrooms. Heat oil in a pan. Fry the mushrooms for 4-5 minutes, season with salt and pepper and remove. Wash the pear, dab dry, cut in half, cut out the core. Cut the flesh into thin slices. Cut beetroot into slices
2
Wash the thyme, shake dry and set aside 2 stems for garnishing. Pluck the remaining thyme leaves from the stems and chop them. Mix yoghurt, sour cream, milk and thyme, season to taste with sugar, salt and pepper
3
3.arrange salad in bowls, drizzle vinaigrette over it and garnish with thyme stalks. Roasted flatbread tastes good with it