Summary

Ingredients

• 0.5 ½ cucumber (s)
• 6 cherry tomato (s) or cocktail tomato
• 1 stick celery
• 6 olives, black
• 0.5 ½ stalk lemongrass
• 1 handful rocket
• 2 tablespoon white wine vinegar
• 2 tablespoon olive oil
• 1 teaspoon chilli oil
• 1 teaspoon spice (s) (spice blossom mixture), e.g. from Sonnentor
• 0.5 teaspoon ½ ginger powder
• salt and pepper

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Instructions

1. Halve the cucumber and tomatoes and cut into slices. Cut olives and celery into rings or crescents. Finely chop the lemongrass.
2. For the dressing, mix white wine vinegar, olive oil, chili oil and spices and mix well with the cut vegetables in a bowl.
3. Let it steep briefly and fold in the rocket before serving.
4. We love to eat this delicious salad for two as a small side dish. For big salad eaters or the salad as a main course, you simply double the ingredients.
5. The umami salad was created through experimental use of leftovers. It has now become an integral part of our menu - we love the hearty taste.