Glass Salad

Ingredients

• 200 g chickpea noodles
• Salt
• 600 g green asparagus
• 0.5 cucumber
• 100 g arugula (1 bunch)
• 10 g Dill (0.5 bunch)
• 300 g Yogurt (3.5% fat)
• 1 tbsp Lemon Juice
• Pepper
• 150 g smoked salmon (sliced)

Instructions

1. 1.

   Cook noodles according to package instructions in a pot of plenty boiling salted water until al dente, drain and set aside.

2. 2.

   Wash asparagus, trim woody ends and peel the lower third of the stalks. Boil in salted water for 5 minutes, drain, shock in cold water, then cut into bite-sized pieces. Peel cucumber halves, wash and slice thinly. Rinse arugula and pat dry.

3. 3.

   Wash dill, shake dry and chop. Whisk yogurt, dill and lemon juice together, season with salt and pepper. Layer all salad ingredients with smoked salmon slices in glasses and serve. Alternatively store the glass salad as a meal‑prep dish in the fridge.