Vegan | Vegetarian

1/2 head iceberg lettuce

12 button mushrooms (125 g)

30 g juice of half a lemon

1 tomato

½ pack cress (garden cress)

110 g sliced cheese

75 g yogurt

½ Tbsp. mustard

5 ml apple juice concentrate

1 pinch of sea salt

1 pinch of pepper

2 baguette rolls

Tear iceberg lettuce into pieces, wash and drain well. Clean mushrooms, cut into thin slices, and sprinkle with some of the lemon juice. Cut tomato into eighths and remove seeds. Separate the cress from roots and wash well. Coarsely grate cheese. Prepare dressing from yogurt, the remaining lemon juice, mustard, apple juice concentrate, sea salt, and pepper, and gently mix with the salad ingredients.

Toast the baguette rolls briefly on the toaster.

Extra tip*

For dessert serve with a plate of seasonal fruit (200g) or compote with vanilla sauce.

This salad can be enriched by adding 1 tablespoon of sunflower seeds.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 439 kcal | Protein 25.4 g | Carbohydrates 40.4 g | Fibre 4.95 g | Fat 18.7 g