Serves 4:
1 big aubergine
salt
pepper
oil
2 turnip cabbage
300 g tomatoes
1 red paprika
1 yellow paprika
2 carrots
300 g fresh mushrooms
1 packet fresh cress
1 packet croutons (roasted small pieces of bread)
5 tablespoons orange juice
2 tablespoons vinegar
1 tablespoon capers
5 tablespoons walnut oil
500 g spinach
preparation: Cook the sliced aubergine in salt water for
10 minutes, season with salt and pepper, add 2 tablespoons
oil. Cut the other vegetables in small pieces. Arrange all
the vegetables on the spinach. Make a sald sauce with
orange juice, vinegar, walnut oil, salt and pepper and
spoon over the salad. Decorate with the capers.
recipe by Monika Gober
