Vegetable Egg Salad

Ingredients

• 4 eggs
• 2 carrots
• 200 g celery root
• 200 g Broccoli florets
• 200 g cauliflower florets
• Salt
• 1 red bell pepper
• 1 yellow bell pepper
• 2 red onions
• 10 g sprouts (2 tbsp)
• 10 g watercress (0.5 bunch)
• 50 g Greek yogurt
• 2 tbsp lemon juice

Instructions

1. 1.

   Peel eggs and hard-boil in boiling water for 9–10 minutes. Shock, peel, and quarter.

2. 2.

   Meanwhile peel carrots and celery root and cut into thin sticks. Wash broccoli and cauliflower.

3. 3.

   Blanch carrots, celery root, broccoli, and cauliflower together in boiling salted water for about 3 minutes until firm. Drain, shock with cold water, and let drain well.

4. 4.

   Wash bell peppers, trim, and slice into strips. Peel onions, halve, and also slice into strips. Mix vegetables and divide into four bowls.

5. 5.

   Wash sprouts and watercress, drain thoroughly, and sprinkle over the salad. Top with eggs.

6. 6.

   For the dressing whisk yogurt with lemon juice and a little water until smooth, season with salt, and drizzle over the salad.