WARM SALAD



  • 8 baby potatoes
  • 3 baby radishes
  • 5 small black carrots
  • 3-4 baby carrots
  • 1 sprig of fresh rosemary

FOR SAUCE

  • 3 tablespoons of olive oil
  • Juice of half a lemon, salt, pepper


Clean the skins of baby potatoes and radish thoroughly without peeling them and cut them in half. Blanch all vegetables in boiling water until slightly tender. Then put it on a baking tray lined with baking paper. Mix the sauce ingredients and pour over the vegetables. Cut the rosemary into leaves and sprinkle over the vegetables. Cook in a preheated 200 degree oven until the vegetables are soft and serve warm.

ENJOY YOUR MEAL

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