Summary

Ingredients

• 400 g suar snap peas
• 250 g mushrooms
• 250 g cherry tomato (s)
• 50 g cress
• 3 tablespoon vinegar (herb vinegar)
• 6 tablespoon oil (walnut oil)
• 100 g oatmeal
• Salt and pepper, from the mill
• Paprika powder, hot pink
• sugar

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Instructions

1. Wash vegetables and cress. Halve the sugar snap peas diagonally and cook in boiling salted water for 3 minutes, quench and drain in a sieve. Cut the mushrooms into thin slices. Halve the cherry tomatoes. Arrange everything on plates.
2. For the dressing, mix vinegar and 4 tablespoons of oil, season with salt, pepper and sugar. Roast the oat flakes in the heated oil (2 tablespoon), place in a bowl and season with salt, pepper and paprika powder. Pour the dressing over the salad and sprinkle the salad with the oatmeal.