Field Salad with Olive Crêpes and Yogurt Sauce

Ingredients

• 2 tbsp Whole wheat flour
• Salt
• 125 ml milk
• 6 tbsp sparkling water
• 2 eggs (medium size)
• 150 g yogurt
• 1 tsp Dijon mustard
• black pepper freshly ground
• lemon juice (to taste)
• 2 tbsp olive oil
• 4 tbsp tapenade (olive paste from the jar)
• 300 g lamb's lettuce
• 2 chicory heads
• 1 red bell pepper
• 2 tbsp sweet and sour chili sauce

Instructions

1. 1.

   Whisk flour with ¼ tsp salt, milk, sparkling water and eggs. Let the batter rest for 15 minutes.

2. 2.

   Mix yogurt and mustard, season with salt, pepper and lemon juice. Chill.

3. 3.

   Heat olive oil in a non‑stick pan. Fry 4 crêpes from the batter. Spread tapenade on each, roll up and slice into ~1 cm thick rounds.

4. 4.

   Wash and dry lamb's lettuce. Trim chicory, remove core and separate leaves. Quarter the bell pepper, clean and cut into strips.

5. 5.

   Combine lamb's lettuce, chicory and pepper; arrange with olive crêpe rolls. Drizzle yogurt sauce and chili sauce on top.