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Salad

  • Potatoes, cubed 500 g
  • Yellow Onion, sliced 150 g
  • Cherry Tomatoes, cut in half 150 g
  • Freshly Chopped Parsley 2 g
  • Dijon Mustard 20 g

To Assemble

  • Butterhead Lettuce, shredded 133 g
  • Tempeh, baked 100 g
  • Spring Onion, chopped 150 g
  1. Salad

    1. Boil potatoes until cooked.
    2. Cook yellow onion until caramelized.
    3. Add in cooked potato, caramelized onion and all "Salad" ingredients into mixing bowl to mix well.
    4. Chill Salad for 2 hours before serving.
  2. To Assemble

    1. Fill base of plate with shredded butterhead lettuce
    2. Topitwith chilled potato salad.
    3. Garnish with baked tempeh and spring onion.