Colourful spring salad

Name: Colourful spring salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs; 150 g Sweet peas; 7-10 Tbsp Salt; 1 (approx. 250 g) Kohlrabi; 1 collar Radishes; 1/2 (approx. 250 g) Cucumber; 1 (approx. 200 g) yellow pepper; 1 collar Rocket; 2-3 TABLESPOONS Vinegar (e.g. tarragon vinegar); 1 TEASPOON medium hot mustard; 1 TEASPOON Honey; 7-10 Tbsp white pepper; 5-6 Tbsp Oil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs
150 g Sweet peas
7-10 Tbsp Salt
1 (approx. 250 g) Kohlrabi
1 collar Radishes
1/2 (approx. 250 g) Cucumber
1 (approx. 200 g) yellow pepper
1 collar Rocket
2-3 TABLESPOONS Vinegar (e.g. tarragon vinegar)
1 TEASPOON medium hot mustard
1 TEASPOON Honey
7-10 Tbsp white pepper
5-6 Tbsp Oil

Directions

1
Boil eggs hard in 8-9 minutes, rinse with cold water and peel. Clean, wash and diagonally halve the sugar snap peas. Blanch in boiling salted water for about 2 minutes, rinse with cold water and drain. Peel, wash and cut the kohlrabi into thin sticks of about 3 cm length. Clean, wash and slice the radish and cucumber. Clean, wash and cut the bell peppers into small cubes. Clean, wash and drain the rocket and pluck it into bite-sized pieces.
2
For the marinade, mix vinegar, mustard and honey. Season with salt and pepper. Whip the oil into it. Mix the prepared vegetables and arrange on a plate. Cut the eggs into six and lay them on top. Drizzle some marinade on the salad. Add the rest of the marinade extra