- small carrots - 3 pieces
- medium cucumber - 2 pieces
- tomato - 2 pieces
- turnips - 2 pieces (middle)
- small parsnip root - 1 piece
- apple - 1 piece
- lettuce - 100 Grams
- seeds of cumin - 1 st. a spoon
- salt, pepper - 1 piece (to taste)
- lemon juice - 3 Art. spoons (for refueling)
- sugar - 150 Grams (for refilling)
- olive oil - 2 items. spoons (for refueling)
- natural yoghurt - 2 Art. spoons (for refueling)
Carrots, parsnips, turnips and cucumber, rinse, peel and cut into thin strips. At the apple peel the peel and remove the core, cut into strips and sprinkle with lemon juice. Salad parse on the leaves, wash, dry with a paper napkin and very thinly cut. Wash tomatoes, make an incision in the form of a cross on top, scald with boiling water, remove peel. Cut into 4 parts and remove the seeds. Cut the flesh with straw. Stir the lemon juice with sugar, add olive oil and yogurt. Mix in a blender. Vegetables put in a salad bowl, salt, pepper and add cumin, season salad and mix.
Servings: 6