2 Chicken eggs(without yolks)
100 g Cucumber
100 g A tomato
5 g Butter
1 tbsp Olive oil
50 g Fresh herbs(parsley, dill or cilantro)
1 tsp Honey
Sea salttaste
Peppertaste
1
Cook corn grits, stirring constantly, until cooked with salt, pepper and butter so that it melts and spread evenly in the porridge. Until it cools down, make a thin cake from the finished porridge. Leave to cool. Cut into cubes.
2
From vegetables and herbs make a salad. Boil eggs, add only proteins to the salad.
3
Make a sauce of lemon juice, olive oil, honey, salt and pepper.
4
Dress salad with sauce. Polenta (corn porridge in cubes) can be added to the salad or served separately.
CategoryMain Cource, SaladsCuisineMediterraneanCooking MethodBoilingDietKosher, Low Calorie, Low Fat, Vegetarian
Ingredients
2 Chicken eggs(without yolks)
100 g Cucumber
100 g A tomato
5 g Butter
1 tbsp Olive oil
50 g Fresh herbs(parsley, dill or cilantro)
1 tsp Honey
Sea salttaste
Peppertaste