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Preparation | / 45 min
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- Put the sunflower seeds, chopped pumpkin seeds and a tablespoon of olive oil in a pan.
- Gently heat the pan and roast the seeds lightly.
- Pour the egg ,whisked with rolled oats, over the seeds.
- Fry, stirring constantly, until the egg is done. Let it cool down.
- Whisk lemon juice briskly with mustard, a pinch of salt and 5 tablespoons of olive oil.
- When the liquids start to mix and form a thick dressing, put it in the fridge to cool for another 10 minutes.
- Put arugula on the serving plate, spread thin strips of turkey ham over it, and top it with crushed fried egg.
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Serving |
| Pour the cooled dressing over the plate, sprinkle with pepper and serve with your favourite bread or rolls. |
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Ingredients |
/ serves 2 |
| 100 g |
of arugula or lamb's lettuce |
| 200 g |
of Vindon DeLuxe turkey ham |
| 1 tablespoon |
of sunflower seeds |
| 1 tablespoon | of shelled pumpkin seeds | | 1 tablespoon | of rolled oats | | 1 | egg | | | salt, pepper | | | olive oil | | 1 teaspoon | of spicy mustard | | | juice of half a lemon |
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