Delicious garden plot with a twist

What about the own garden on the plate? Vegetable salad served as a garden plot might delight not only guests. I’m sure also children could not resist. Let’s welcome spring with a tiny garden, fresh vegetables and herbs. Any vegetable is suitable. Urban gardening has definitely arrived on the menu as well. The Chef’s Handyman team loves the idea of an edible garden plot.

Chef’s Handyman Veggie Salad

Veggie salad with a twist

For the veggies, heat 1 cup of vegetable stock in a large frying pan. Add baby carrots, asparagus and baby sweet pepper, 1 piece of fresh ginger, lemon rind and 2 laurel leaves. Simmer on low heat for 15 minutes or cooked through. Make sure the vegetables are still al dente.

For the vegetarian version: Combine 1 cup of cottage cheese, 1 cup of yogurt, chopped chives, lemon rind, salt and black pepper.

For the vegan version: Combine 1 cup of silk bean curd, 1 cup of soy yogurt, chopped chives, lemon rind, salt and black pepper.

To make the soil: Chop 4 pieces of pumpernickel bread slices, salt, black pepper, dried Italian herbs and chili flakes.

For the dressing, combine 5 tbsp. of olive oil, 2 tbsp. of vinegar, 1 tsp. of mustard, salt, black pepper and fresh garden herbs.

Place 2-3 piled cottage cheese or silk bean curd mixtures in the middle of the plates. Cover the mixture with the chopped bread soil. Add the vegetables. Garnish with the herbs and sprinkle the salad with the dressing.

Shopping list for the veggie salad with a twist for 4 serves: 12 asparagus, 12 baby carrots, 12 baby sweet peppers, 1 bunch radish, 1 bunch purslane, garden herbs (chives, thyme, peppermint), 1 tbsp. dried Italian herbs, 1 lemon, 1 piece fresh ginger, 2 laurel leaves, salt, black pepper, 1 tsp. mustard, 5 tbsp. olive oil, 2 tbsp. vinegar, 1-2 cups of cottage cheese, 1 cup of yogurt, for the vegan version, 1 cup silk bean curd, 1 cup soy yogurt.

Bon appetite, yours Chef’s Handyman team.