Nuggets on salad

Name: Nuggets on salad
Cook time: 35 min
Total time: 35 min
Yield: 3
Ingredients: 2 Tomatoes; 1 (175 g) Stalk leek (leek); 200 g Carrots; 250 g Celeriac; 1/2 package (125 g) Mungo bean sprouts; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Tabasco; 2 TABLESPOONS Oil; 1 package (250 g) frozen chicken cheese nuggets (15 pieces); 2 Chicory flask; 125 ml Asia sauce (pineapple-pepper); 7-10 Tbsp Lemon

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 3

2 Tomatoes
1 (175 g) Stalk leek (leek)
200 g Carrots
250 g Celeriac
1/2 package (125 g) Mungo bean sprouts
4 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Tabasco
2 TABLESPOONS Oil
1 package (250 g) frozen chicken cheese nuggets (15 pieces)
2 Chicory flask
125 ml Asia sauce (pineapple-pepper)
7-10 Tbsp Lemon

Directions

1
Wash, quarter and seed the tomatoes. Cut the flesh into thin strips. Clean, wash and cut the leek into pieces of about 5 cm. Peel and wash carrots and celery. Cut everything into fine strips.
2
Wash the sprouts and let them drip off. Mix lemon juice with salt, pepper and sugar, beat oil into it. Turn the salad ingredients in it. Put the nuggets on a baking tray. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 12 minutes.
3
In the meantime clean the chicory and cut out the stalk. Loosen leaves, wash and drain. Arrange on a plate. Spread the salad on top. Place nuggets in the middle and drizzle with Asian sauce. Serve garnished with lemon.