Tomato Salad with Spring Onions

Blanch (scald) tomatoes, peel and dice. Clean onions, rinse, cut into 2 cm long pieces, sauté briefly on all sides in hot oil on 2 or possibly automatic hotplate 4-5, extinguish with water, add bouillon cubes, bubble up and continue cooking on the switched off hotplate for 3 min, cool. Mix tomatoes with olives and cooled spring onions, arrange on 2 plates.

For the sauce, mix the onion stock with vinegar, spices, parsley and oil, season well and pour over the salad ingredients. Serve with fresh baguette and ham.

Put leaf salad.

Tip: Stock up on a range of high-quality spices – it pays off!

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