Pepper medallion with salad bouquet
Our plant-based pepper medallion
We have now created something very special for all veggie gourmets: Innovative medallions that come raw and finely peppered and develop their full flavor when you cook them in the pan or – for that extra smoky note – on the grill. Delicate texture, aromatic seasoning, harmonious roasted aromas, rich proteins … what more could you want?
30 Min Working hours.
45 Min Preparation.
4 Portions
leicht
Ingredients
4 Pck.
THE GREEN MOUNTAIN pepper medallions
100 g
Lamb’s lettuce
150 g
Rocket salad
100 g
Cherry tomatoes, red, halved
100 g
Cherry tomatoes, yellow, halved
1/2
Cucumber, not seeded, not peeled, cut into thin slices
1
Avocado cut into 5mm wedges
2
Carrots, thinly sliced or grated
1
small packet of parsley, plucked
5 TBSP.
Olive oil
3 TBSP.
Balsamic vinegar
Some
Sugar
1/2 toe
Garlic, finely chopped
Some
Mustard
Some
Salt and pepper
This is how it’s done:
1.
Place the ingredients for the salad in a bowl.
2.
Mix the ingredients for the dressing in a bowl and marinate the salad thoroughly.
3.
Fry THE GREEN MOUNTAIN pepper medallions in a pan as instructed.
Tip: Drizzle the medallions with a few drops of fine olive oil.
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