Fish with saffron
38 recipes
Pomegranate salad
ingredients
servings
2
Common limpet
150 grams
Squid
100 grams
Cauliflower
1 half
Daikon
100 grams
Onions
1 unit
Pomegranates
1 half
Soya beans sprouts
40 grams
Extra virgin olive oil
3 teaspoons
Apple vinegar
1 spoon
Iodized salt
2 pinches
White sugar
to taste
Chili powder
1 teaspoon
Prawns
150 grams
single courses from Italy
Pomegranate salad
Pomegranate salad
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A salad made of different vegetables and rich in vegetables. Suitable for those who are intolerant to gluten and lactose!
preparation
step 1
Cook the seafood in a frying pan with a teaspoon of oil, for 10 minutes or until fully cooked. Frozen seaweed can also be used. Let it cool.
step 2
Cook the steam cauliflower with water only, after cleaning it is split into cinnamon, for 15 minutes. Let it cool completely
step 3
Clean the onion and slicing it subtly with a mandolin
step 4
Clean the daikon by removing it with a paddy cloth and the first, white layer, then slicing thinly with a mandolin
step 5
Grate the pomegranate (about half) directly into the bowl, thus spilling the juice in the preparation
step 6
Divide the larger cauliflower halves in half, add cauliflower to the preparation
step 7
Add the mung bean sprouts (in recipe are marked as soy, equivalent). My were in brine, I pulled them out of the preservative liquid and rinsed them before putting them in the bowl
step 8
If necessary, clean the shrimp once cooked and chilled; remove carapace and black thread on the back
step 9
Season with the remaining oil, apple vinegar, salt, sugar, fresh ground black pepper and chili pepper. Enjoy your meal!
