Madara salad was made with arugula, avocado, cherry tomatoes, garlic, asparagus, blueberries, lemon, two types of “Rudolf” vegetable creams – with tomatoes and basil and with spinach and parsley, as well as “Rudolf” hummus with tomatoes and smoked salt.
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The vegetables were first marinated using vegetable creams and then browned on the grill with slices of chabat. Madara then arranged everything on a plate, supplementing the tempting composition with arugula, blueberries and hummus.
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