Salad with crispy vegetables and grilled vegetables

Name: salad with crispy vegetables and grilled vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Red onion; 3 Tasty vine tomato; 1 traditional olive oil; 2 el White wine vinegar; 1 el baking flour; 5 el traditional olive oil; 900 g potato slices; 450 g frozen vegetables; 100 g lamb's lettuce melange

Field lambange with vegetable lard, potato slices, and tomato.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Peel the red onion. Cut the red onion into thin segments and the tomatoes each in 6 parts. Spread the onion slices and the tomatoes with oil.
Beat a dressing of wine vinegar, honey, oil, salt and (freshly ground) pepper.
Heat oil in a large frying pan and fry the potato slices in 10-12 minutes until golden brown and done.
Heat oil in a second frying pan and fry the vegetable tarts golden brown and crispy (turn them regularly).
Heat the grill pan over high heat and grill the onion pieces for 1 minute on each side. Then place them on a plate.
Gril in the same pan the tomato for 1 minute on each side. Make the lamb's lettuce with the dressing and divide the lettuce over plates.
Divide the grilled vegetables and the nuggets over the salad. Serve the potato slices separately.