Marinated Greens with Omelet Strips

Cut cherry tomatoes in half. Prepare broccoli and split into roses, cut stems into small wheels. Prepare kohlrabi and cut into small cubes. Prepare beans. Cut unpeeled zucchini into small slices.

Sauté the greens without the tomatoes in half the olive oil with the lid on for about 10 minutes on a low heat. Season with salt and pepper. Cool down.

Cut the pumpernickel into small cubes. Sizzle in the remaining olive oil until crisp.

Mix the eggs and season. In a non-stick frying pan, heat the butter until hot. Pour in the egg mixture and bake to form an omelet. Turn out onto a plate and roll up while still warm.

Cool, then cut into rolls into small pieces.

To prepare the salad dressing, finely chop the Maggi herb and parsley or alternatively chervil stalks. Mix with the vinegar and oil. Season with salt and pepper.

Put the greens on plates or a platter.

Arrange pumpernickel cubes, omelet rolls and cherry tomatoes decoratively on top. Drizzle with the salad dressing.

Our tip: Use a new type of bean for a change!

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