Master chef
Utensils
Apron
baking paper
Baking tray
Brush
Measuring cup
Oven mitts
Paring knife
Peeler
Stick blender
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Bread triangles
Cut the toast bread diagonally into quarters, place on a baking tray lined with baking paper. Mix the oil, paprika and salt in a small bowl, brush the bread triangles with the mixture.
Bake
Approx. 5 mins. in the upper half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly on a cooling rack.
Vegetables
Cut the pepper in half, remove the seeds, cut into strips. Halve the cherry tomatoes, quarter the radishes. Peel the kohlrabi and carrots, cut the kohlrabi into wedges and the carrots into sticks.
Dressing
Peel and chop the onion and garlic, place in a measuring cup. Add the tofu along with all the other ingredients, puree until smooth.
Salad
Arrange the vegetables and toast triangles in a circle on a platter. Serve with the salad dressing.
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