Scrub carrots, beetroots and parsnip and cut along into halves, and large pieces into four parts. Cut the courgette along into four pieces and chop the celery. Mix it all in a bowl with some oil and dried herbs and grill on a dry pan. Put it on a plate, place washed and dried lettuce, put pieces of cheese on top (1.5 cm cubes), sprinkle with salt and freshly ground pepper, add fresh oil.
3 baby carrots
2 baby beetroots
1 parsley or parsnip
½ small courgette
2 sprigs of celery
5 dag Salami cheese
2 tablespoons of rapeseed oil
from the top of St. Lawrence Mountain
½ teaspoon of Provence herbs
Mix of lettuce (romaine lettuce, rocket, lamb’s lettuce)
