Romaine Vegetable Salad

Ingredients

• 1 handful watercress
• 0.5 romaine lettuce
• 2 carrots
• 1 parsley root
• 1 Red Onion
• 300 g cauliflower
• 1 Zucchini
• 1 large red bell pepper
• Salt
• 4 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp Honey
• 1 Lime (juice)
• 1 tbsp light sesame seeds
• 1 tbsp black sesame seeds
• 0.5 tsp ground cumin
• black pepper (freshly ground)

Instructions

1. 1.

   Wash and dry the watercress and romaine lettuce, then trim if necessary.

2. 2.

   Peel the carrots and parsley root. Slice the carrots lengthwise into ½ cm thick diagonal pieces. Cut the parsley root into triangular chunks. Peel the onion and slice it into thin slivers. Wash the cauliflower and break into florets. Wash the zucchini and slice it. Clean the bell pepper, remove seeds, and cut into strips.

3. 3.

   Bring a large pot of salted water to a boil. First cook the carrots and parsley root for 3‑4 minutes, then add onions, cauliflower, bell pepper, and zucchini and simmer for another ~3 minutes; the vegetables should remain slightly firm. Drain and let cool. Heat sesame oil in a wok and stir‑fry the vegetables for 1‑2 minutes. Drizzle with soy sauce, honey, and lime juice. Stir in sesame seeds and cumin, season with salt and pepper. Arrange on a bed of romaine lettuce and serve.