Fried flower salad



To prepare the sauce:

Lemon juice: 3 tablespoons (lemon)

Vinegar: 2 tbsp

Yogurt: half a cup

Mayonnaise: 2 tbsp

Black pepper: half a teaspoon

Salt, to taste

Vegetable oil: 3 cups (for frying)

Flower: 400 grams (separated by flowers)

Potatoes: 3 grains (peeled and diced)

Cucumber: 3 pieces (cut into small cubes)

Red Capsicum: 1 piece (cut into small cubes)

Green Capsicum: 1 piece (cut into small cubes)

Yellow Capsicum: 1 piece (cut into small cubes)

Green onions: 12 cup (chopped)

Parsley: 12 cup (chopped)

Parsley: to taste (chopped / to garnish)

How to prepare

Heat vegetable oil in a frying pan and fry diced potatoes until browned on all sides. Take it off the heat and set it aside on a tissue to absorb the oil.

Fry the cauliflower florets until they are also brown, and raise them and put them on paper to absorb the oil until it cools.

In a bowl, mix colored cucumber and capsicum cubes with chopped green onions and parsley and place them on the bottom of a serving plate.

Put the cold cauliflower over the vegetables, then the potatoes.

Mix all sauce ingredients in a small bowl.

Pour the sauce over the salad and garnish with chopped parsley when serving.

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