Summer Salad with Aromatic Bread

A burst of flavour and colour

4 servings

15 minutes

Brunch Salad Second dish Starter

Product line
Plant-Based Deli Slices


  • 400g veggie slices
  • 300g wild salad
  • 2 peeled carrots
  • 2 fresh white spring onions
  • 150g boiled borlotti beans
  • 4 tomatoes
  • 150g boiled beans
  • 2 tablespoons of extravirgin olive oil
  • Salt
  • Pepper
  • Apple vinegar


  1. Put a couple of tablespoons of oil in a pan and heat.
  2. Add the veggie slices and cook until golden and crispy.
  3. Remove from heat and keep warm. In a bowl mix the wild salad with the beans and julienned carrots.
  4. Add the mixture on individual serving plates, add beans and finely sliced onion and lastly decorate with tomatoes cut into wedges.
  5. Complete the salad with the crispy veggie slices. Dress with oil and apple vinegar.

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