Vegetable salad with peanut sauce

Name: Vegetable salad with peanut sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g frozen peas; 4 Eggs; 1 cauliflower; 375 g Broccoli; 7-10 Tbsp salt, white pepper; 4 medium-sized tomatoes; 1/2 bunch Parsley; 7-10 Tbsp some chervil; 2 TABLESPOONS Sunflower seeds; 1/8 l Milk; 4 Peanut cream (glass); 150 g Whole milk yoghurt

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g frozen peas
4 Eggs
1 cauliflower
375 g Broccoli
7-10 Tbsp salt, white pepper
4 medium-sized tomatoes
1/2 bunch Parsley
7-10 Tbsp some chervil
2 TABLESPOONS Sunflower seeds
1/8 l Milk
4 Peanut cream (glass)
150 g Whole milk yoghurt

Directions

1
Defrost the peas. Boil the eggs hard for about 10 minutes. Quench and peel
2
Clean and wash the cauliflower and broccoli. Divide both into small florets and blanch in boiling salted water for about 4 minutes. Take out and drain
3
Clean, wash and possibly seed the tomatoes. Cut tomatoes into pieces, eggs into slices. Wash and chop herbs
4
Roast sunflower seeds in a pan without fat. Warm milk and stir in nut cream. Stir in yoghurt and sunflower seeds. Season with salt and pepper
5
Mix the prepared salad ingredients. Arrange with some peanut sauce and serve the rest separately
6
Drink: mineral water