Mixed Salad with Dressing

Ingredients

• 150 g small carrots (2 small carrots)
• 250 g Zucchini (1 Zucchini)
• 250 g celery stalks (4 stalks)
• 1 red bell pepper
• 1 bulb fennel
• 3 tomatoes
• 1 tbsp Sesame seeds
• 0.5 lemon
• 2 tbsp tahini
• 1 tbsp Olive Oil
• 200 g yogurt (1.5% fat)
• Salt
• Pepper
• 125 g mixed salad greens
• 25 g arugula (0.25 bunch)
• 50 g Feta cheese

Instructions

1. 1.

   Trim and wash carrots, zucchini, and celery stalks. Peel the carrots. Set aside some tender green from the celery for garnish if desired. Separate the celery into strands and cut into pieces about 7–10 cm long. Halve the bell pepper, remove seeds, and rinse briefly. Slice or julienne the prepared vegetables into very fine strips.

2. 2.

   Trim, wash, and slice fennel into thin strips. Wash tomatoes, cut off the green stem ends in a wedge shape, and quarter them.

3. 3.

   Toast sesame seeds in a pan over medium heat without added fat until lightly browned.

4. 4.

   Squeeze the lemon. Whisk together tahini paste, 2 tbsp lemon juice, olive oil, and yogurt. Season with salt and pepper. If the dressing is too thick, thin it with a little mineral water or broth.

5. 5.

   Wash and dry the salad greens. Tear or cut into bite-sized pieces, leaving some whole leaves for garnish.

6. 6.

   Combine the salads and about two-thirds of the dressing, then arrange on plates with whole salad leaves.

7. 7.

   Distribute vegetable strips over the greens. Drizzle with the remaining dressing.

8. 8.

   Crumble feta cheese. Sprinkle cheese and sesame seeds over the salad, garnish with celery leaves if desired. Serve with crisp toasted flatbread.

9. 9.