Salad – The Frowner

Vegan Salad with spelt “Hörnli” (Swiss small, curved macaroni)

PreparationAdd the “Hörnli” and chopped pepperoncini peppers to salted water and bring to the boil. Cook al dente and drain well. Add some olive oil to a pan along with the “Hörnli”. Turn off the heat and briefly stir. Leave to dry in a sieve on a towel.Wash the peppers and zucchini and chop finely.Combine 2-3 tablespoons of the salad seasoning mix with the white wine vinegar and stir to a paste. Add olive oil and stir until it has reached the consistency of a sauce. Fold in a small tube worth of vegan mayonnaise and thin down with approximately 2 tablespoons of the soya cream. Season well with pepper. Add the finely chopped parsley, chives, peppers and zucchini and mix well with the warm “Hörnli”. If needed, season further to taste. The remaining 100g or so of “Hörnli” can be used for other dishes.Serve warm or cold.This recipe can be easily stored in Tupperware in the fridge and enjoyed the next day.

Melon and Blueberry Salad

PreparationWash the melons and core the CharentaisChop finelyWash the blueberries and place on a towel to dryAdd 100ml of lemon juice to a pan along with the sugar and cherries and bring to the boil. Stir with a whisk (taste briefly with a teaspoon - the quantity of sugar can be adjusted according to the sweetness of the lemons and the fruits, as well as personal taste)Pour the hot mixture over the fruitsMix well with salad servers and garnish with the peppermint leaves

Frowner Lentil Salad

If you are using the whole packet for the Frowner salad, be sure to have a large bowl on hand. Mix 1 and a half packets of the salad herb mixture with the white wine vinegar and a good quantity of pepper until a thick sauce is formed (paste). Whisk in the olive oil until the sauce has reached a good consistency (add a touch of soy sauce to taste). Otherwise use less salad herb mixture.