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Salad with roasted vegetables, yogurt and cheese


Short roasting and subsequent stewing of root vegetables gives the salad an aromatic and sweet taste. It is softened with yogurt and flavored with coriander and arugula. Easy and delicious.
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Short roasting and subsequent stewing of root vegetables gives the salad an aromatic and sweet taste. It is softened with yogurt and flavored with coriander and arugula. Easy and delicious....

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Cook time40 minYield3 serving


Ingredients

  • 2 carrots
  • 2 parsley
  • 1 handful of fresh coriander
  • 2 handfuls of arugula
  • 1 tablespoon sweet curry spice
  • 1 clove of garlic
  • 1 small cup of white yogurt
  • 1 lemon juice
  • 1 mozzarella
  • 200 ml of water
  • olive oil
  • Salt

Cooking guidelines

Peel a carrot and parsley and preferably grate it into thin wide slices with a vegetable peeler. Prepare a pan and drizzle with olive oil. Roast the root vegetables on both sides for a maximum of 5 minutes. Add spices and garlic and cook for another 1 minute. Pour water into the pan and simmer until the water boils.

Put the vegetables in a bowl and let them cool. Chop the coriander, wash the arugula and cut the mozzarella into small pieces. Mix everything in a bowl with root vegetables. Stir in salt and finally pour yogurt and lemon juice. Serve with baked toast bread.


  • Chef: Adela
  • Published:

Category: Salads

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