Hot with courgettes


Ingredients 14
Servings 6
Time

Ingredients

  • SALAD
  • 500
    ml
    fried bread cubes
  • 350
    g
    courgettes, sliced
  • oil for frying
  • 250
    g
    button mushrooms, quartered
  • SAUCE
  • 100
    g
    sugar
  • 13
    ml
    mustard powder
  • 7
    ml
    cake flour
  • pinch of salt
  • 60
    ml
    grape vinegar
  • 60
    ml
    water
  • 1
    extra-large egg
  • 100
    ml
    natural yoghurt
 

Method

 
Sauté the courgettes in a little oil until pale brown. Set aside. Sauté the mushrooms until brown. Add extra oil if necessary. Meanwhile prepare the sauce: Blend the sugar, mustard powder, cake flour and salt in a deep bowl. Add the vinegar and water, mixing well. Microwave for about 2 minutes on 100 per cent power until the mixture comes to the boil. Stir once during the cooking time. Beat the egg. Add a little of the boiling sauce to the egg and beat this mixture into the remaining sauce. Microwave for about 2 minutes on 50 per cent power until thick. Stir occasionally. Cool slightly before stirring in the yoghurt. Combine the courgettes, mushrooms and bread cubes. Pour the sauce over the salad just before serving. Serve immediately.
 

Read more on: microwave
 

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