What is the name of a children's song? "Green, green, green are all my clothes, Green, green, green is all I have. That's why I love everything that's green".
This song, served as a template for this dish, so to speak. Many different green foods combined together. Again, a super dish for our food blog and flexitarianism, because the vegetables are the focus and no animal products. The egg yolk can of course be replaced with tofu, in which case it brings some creaminess into play. It is a super dish for warm summer days, as heavy fats have been avoided and the flavor of the individual vegetable components are in the foreground. So have fun cooking it up.
Ingredients
1 avocado
200g green asparagus
1 zucchini
100g sugar snap peas
1 baby cucumber
50g lamb's lettuce
50g green peas
50g cauliflower florets
flowers for decoration
salt pepper
Olive oil
10g chia seeds
1 egg
100 ml rapeseed oil
vinegar, olive oil
Instructions
We start with a pot of blanched water for the vegetables. Heat the oven to 60 degrees convection and then cut the cauliflower into small florets. Cut the sugar snap peas in half crosswise and remove the tips from the asparagus. Slice the asparagus spears in half lengthwise, and cut the zucchini into quarters. Now blanch the cut vegetables one by one in boiling salted water and quench in ice water.
After that, cut the avocado in half. Make avocado cream with one half and avocado sticks with the other half. Beat the egg and separate the white from the yolk. Put the yolk in an ovenproof dish with the 100 ml of canola oil so that the yolk floats in the oil. Let it cook in the oven for about 15 minutes.
In the meantime, sauté the blanched vegetables and green peas in a pan with a little oil and season with salt and pepper. Marinate the lamb's lettuce with a little olive oil and vinegar. Cut the cucumber into fine slices.
Now arrange all the ingredients nicely in a plate.
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