Crispy spring salad with veggie tots



- 1kg Ardo Veggie tots
- 1kg Ardo Grilled courgettes sliced parrilla
- 200g Ardo Edamame soy beans (Mukimame)
- 500g Ardo Green asparagus
- 5g Ardo Mint
- 5 lettuce hearts
- 250g feta cheese (crumbled)
- 3 tbsp grain mustard
- 3el Xeres vinegar
- 1dl olive oil
- Salt and pepper


Soy, Milk, Mustard


  1. Defrost the edamame soy beans.
  2. Put the courgettes on a baking tray and sprinkle with some olive oil. Season with salt and pepper and put in the oven (10 minutes at 200°C).
  3. Cut the lettuce hearts into two.
  4. Grill the asparagus and the lettuce hearts.
  5. Mix the mustard with the vinegar, pepper and salt. Slowly add the oil. Mix the mint under the vinaigrette.
  6. Prepare the veggie tots in the deep fryer or over. Follow the preparation method mentioned on the packaging.
  7. Devide the asparagus, lettuce hearts, courgettes and edamame soy beans on the plates. Drizzle with the vinaigrette.
  8. Put the veggie tots and feta over the vegetables and garnish with some fresh mint.
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