25 g Beans
30 g Salad
10 g Parsley
1 tbsp Olive oil
20 g Red onion
30 g Champignon
1 A tomato
½ Sweet pepper
10 g Pumpkin seeds
Salt and pepper, lemon juice
Salt taste
Peppertaste
Lemon juicetaste
1
Pre-soak beans and cook until tender;
2
Fry the champignons in a dry pan. Pickle onions in lemon juice to remove bitterness;
3
Cut vegetables into a salad, combine with beans, mushrooms and onions. Season with parsley, butter, spices and pumpkin seeds;
4
Cook the corn porridge until cooked and season with olive oil, salt and pepper. Ready, we need 100g of porridge.
CategoryPorridge, SaladsCuisineMediterraneanCooking MethodBoiling, Frying, TossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
25 g Beans
30 g Salad
10 g Parsley
1 tbsp Olive oil
20 g Red onion
30 g Champignon
1 A tomato
½ Sweet pepper
10 g Pumpkin seeds
Salt and pepper, lemon juice
Salt taste
Peppertaste
Lemon juicetaste
Directions
1
Pre-soak beans and cook until tender;
2
Fry the champignons in a dry pan. Pickle onions in lemon juice to remove bitterness;
3
Cut vegetables into a salad, combine with beans, mushrooms and onions. Season with parsley, butter, spices and pumpkin seeds;
4
Cook the corn porridge until cooked and season with olive oil, salt and pepper. Ready, we need 100g of porridge.