ORIGINAL FRUIT AND PÂTÉ SALAD
Ingredients
Salad:
2 handfuls corn salad
1 packaging 200 g Naturrino baked pâté
2 tablespoons almond flakes
1 orange
1 banana
2 tablespoons lemon juice
2 tablespoons dried cranberries
3 tablespoons wheat toast
Dressing:
4 tablespoons rapeseed oil
1 level teaspoon honey
1 tablespoon almond flakes
1/2 tablespoons honey mustard
1 tablespoon white wine vinegar
salt, freshly ground pepper
Preparation
- Fillet the orange (remove white membranes), then cut it into smaller fragments. Keep 1 tablespoon of the orange juice left from the cutting for dressing. Slice the banana and sprinkle with lemon juice right away.
- Pour boiling water over the cranberries and set aside for about 30 seconds, then rinse, dry and cut into smaller fragments.
- Fry almond flakes on a dry pan (including those for the sauce), then grind them and chop them very finely. Dice the pâté (0.5 cm dices) and batter in crushed almond flakes.
- Prepare the sauce: use a blender to mix the rapeseed oil, honey, fried almond flakes, mustard, vinegar and orange juice until the dressing is homogeneous. Season to taste with salt and pepper.
- On a platter put alternately the corn salad, pieces of banana and orange, cranberries, pâté dices and toast. Add dressing directly before serving.
