Salad with beetroot, eggs, halloumi cheese and garden cress
A quick and tasty salad idea that’s perfect for the Easter table. Halloumi cheese is mainly made from sheep's milk and is a great, very aromatic addition to salads.
Preparation: 50 min
Easy
Preparation: 50 min
Easy
Ingredients:
- 500 g water
- 20 g Dijon mustard
- 15 g vinegar, balsamic
- 5 g fresh basil
- 50 g arugula
- 10 g lemon juice
- 120 g chicken eggs, whole
- 50 g spinach
- 10 g Oil, olive
- 20 g honey
- 150 g Beetroot, boiled
- 10 g Sunflower seeds, dried
- 100 g Halloumi cheese
- 20 g cress
Method of cooking:
- Add 500 grams of water to the bowl. Place the cooking basket inside and add 2 eggs. Cook for 15 minutes at 140°C at a speed of 2 rotations.
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