Cauliflower salad

Name: Cauliflower salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g frozen peas; 500 g Cauliflower; 500 g Broccoli; 7-10 Tbsp Salt; 4 Eggs; 4 Tomatoes; 2 TABLESPOONS Sunflower seeds; 1 Pot of chervil; 1/2 bunch Parsley; 100 ml Milk; 3 Eat. Peanut cream; 75 g Whole milk yoghurt

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g frozen peas
500 g Cauliflower
500 g Broccoli
7-10 Tbsp Salt
4 Eggs
4 Tomatoes
2 TABLESPOONS Sunflower seeds
1 Pot of chervil
1/2 bunch Parsley
100 ml Milk
3 Eat. Peanut cream
75 g Whole milk yoghurt

Directions

1
Defrost the peas, clean and wash the cauliflower and broccoli and cut them into very small florets. Blanch in boiling salted water for about 4 minutes. Boil eggs hard for about 10 minutes. Then peel and cut into eighths. Clean, wash, quarter and seed the tomatoes. Cut the fruit flesh into pieces.
2
Roast sunflower seeds in a dry pan until golden brown. Wash herbs, chop finely. Carefully mix the prepared ingredients. For the sauce, warm milk, stir in peanut cream and yoghurt. Add to the salad or stir in as desired