Vegetable salad with rhubarb

ingredients

2 stalks rhubarb 2 pcs bell pepper coarse coloured (orange, red…) 1 pk cucumber salad 1 handful baby spinach young onion – sprig salt, black pepper ground, lemon juice 2 pk Mozzarella cheese

Dressing

1 cup yoghurt white 1 tbsp olive oil 1 clove garlic salt, pepper black ground

step

Vegetable salad for lunch or dinner. Its taste is enhanced by seasonal rhubarb.

1.

Wash the rhubarb, remove the skin (fibres) and cut into small pieces of about 1.5 cm. It needs to be cooked, so put it preferably on a plastic sieve, immerse it in boiling water, boil rapidly for about 3 minutes and rinse thoroughly under cold water. Let rest for a while.

2.

In the meantime, cut the other Vegetable Recipes into small squares or cubes. Season with salt and pepper, drizzle with lemon juice and let stand.

3.

Prepare the dressing for the salad. Put the yoghurt in a bowl, stir in the olive oil and the crushed garlic clove. Season with salt and pepper and mix until smooth.

4.

Mix the blanched rhubarb with the Vegetable Recipes, add the cubed mozzarella and season if necessary. When serving, pour the dressing over the top. Enjoy!