Name: Warm vegetable salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Eggs
Ingredients: 0.00 onion finely chopped; 1.00 garlic cloves, crushed; oil; 2.00 ml cumin ground; cayenne pepper pinch; 100.00 ml milk; 30.00 ml peanut butter; 5.00 ml soy sauce; sugar pinch; 2.00 eggs; 30.00 ml water; salt and freshly ground black pepper; 5.00 ml butter; 250.00 g carrots julienned; 3.00 celery stalks julienned; 1.00 garlic cloves, crushed; 125.00 g mangetout; 50.00 ml oil; lettuce chopped; 175.00 g mixed bean sprouts; 125.00 g radishes sliced

Recipe Disclaimer

Tap for method

Ingredients (21)

DRESSING (optional)

0.00	onion — finely chopped
1.00	garlic — cloves, crushed
	oil
2.00 ml	cumin — ground
	cayenne pepper — pinch
100.00 ml	milk
30.00 ml	peanut butter
5.00 ml	soy sauce
	sugar — pinch
2.00	eggs
30.00 ml	water
	salt and freshly ground black pepper
5.00 ml	butter
250.00 g	carrots — julienned
3.00	celery stalks — julienned
1.00	garlic — cloves, crushed
125.00 g	mangetout
50.00 ml	oil
	lettuce — chopped
175.00 g	mixed bean sprouts
125.00 g	radishes — sliced

Tap for ingredients

Method:

First prepare the dressing: Sauté the onion and garlic in a little oil until soft. Add the cumin and cayenne pepper and stir-fry for about 1 minute more. Transfer the contents of the pan to a food processor and add the milk, peanut butter, soy sauce and sugar. Process until well blended and smooth. Set aside.
Prepare an omelette as described in the previous recipe. Cut into slices when cool.
Stir-fry the carrot, celery, garlic and mangetout in the heated oil in the pan until the vegetables are done but still crisp. ‘
Transfer the vegetables to a salad bowl, add the lettuce, bean sprouts and radishes and mix. Also add the omelette slices.
Pour over the peanut butter dressing and serve imemdiately.
Serves 4.