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Intense mesclun veggie salad



Ingredients (2 people)

Intense salad

  • Intense mesclun 150g
  • Frisée endive 300g
  • Lamb's lettuce 200g
  • Red lettuce 200g
  • Radiccio 150g
  • Mizuna 150g
  • Couscous 100g
  • Aubergine 100g
  • Courgette 100g
  • Cherry tomatoes 100g
  • Porcini 100g
  • Pumpkin 150g
  • Mushrooms 150g
Difficulty: Easy
Preparation time: 35 min.
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Method

Intense mesclun vegetable tabbouleh salad

  • Open the pack of washed and ready-to-eat salad.
  • Cook the couscous: Bring water to a boil, add the couscous and cover with a lid, add some extra virgin oil and stir.
  • Wrap all the vegetables in tin foil and put in the oven to roast at 180°C for 25 minutes.
  • Remove the roasted vegetables and cut into strips.
  • Remove the couscous and set aside.
  • Sauté the porcini and the mushrooms and then set aside.
  • Place the vegetables in a pan, sauté with extra virgin oil and set aside.

What you'll need

  1. Sharp knife
  2. Chopping board

Preparation

  1. Sauté the couscous in a frying pan over a high heat along with the previously sautéed vegetables and place everything onto a serving plate.

Serving

  1. Add the baby leaves and drizzle with the jus from the sautéed vegetables.

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