Celery sticks with sesampanade

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the celery and put some green aside for garnishing. Cut the stalks into 14 cm long pieces and cook in plenty of boiling salted water for 5-8 minutes. Drain and let cool off.

2. 2

   Hard boil 2 eggs in boiling water for 10 minutes. Quench cold and let them cool down. Clean, wash and finely dice the peppers. Cut cucumbers into fine cubes. Wash parsley and chives, dab dry and chop.

3. 3

   Peel boiled eggs, halve 1 egg, cut 1 half into slices and put aside for garnishing. Chop remaining boiled eggs. Mix mayonnaise, yoghurt, salt and pepper. Stir in paprika, cucumber, herbs and chopped egg, except for 1-2 tablespoons.

4. 4

   Wash and drain the salad. Whisk remaining eggs with salt and cayenne pepper. Mix breadcrumbs and sesame seeds. Turn the celery stalks first in flour, then in egg and finally in sesame seeds crumbs. Heat the oil in a pan, fry the celery stalks until golden brown, turning them and let them drip off on kitchen paper.

5. 5

   Line 4 plates with lettuce and arrange the sticks with some tartar sauce on top. Garnish with egg and celery green and serve with the rest of the vegetable-herbal mixture. Serve with the rest of the tartar sauce separately.

Nutrition Facts

KCAL
550 kcal

CARBS
33 g

FATS
39 g

PROTEINS
18 g