Meal salad with bimi and oyster mushrooms

Ingrédients

• 1 pack bimi
• 1 sweet pointed pepper
• 1 bag arugula mix
• 100 g sugar snap peas
• 150 g oyster mushrooms
• 50 g pine nuts
• 150 g bacon lardons
• 1 clove of garlic
• 1 tbsp ketjap manis
• 2 tomatoes
• 2 spring onions
• 1.5 tbsp balsamic vinegar
• 1/2 tbsp whole-grain mustard
• 4-5 tbsp olive oil
• salt, freshly ground pepper

Préparation

1. 1

   1. Clean the sugar snap peas and rinse the bimi. Cook them together in a little salted water until just tender (about 5 minutes). You can of course steam them instead. Rinse the sugar snaps with cold water and let them drain.2. Toast the pine nuts in a dry frying pan until golden brown. Transfer them to a small bowl, then gently fry the bacon lardons in a dry frying pan. Add the crispy bacon to the bowl as well. In the bacon fat, fry the oyster mushrooms over high heat until browned. Squeeze the clove of garlic over them and stir in the ketjap manis.3. Dice the pepper, chop the tomatoes and slice the spring onions. Whisk the vinegar, mustard and olive oil in a bowl to make the dressing. Season with salt and freshly ground pepper to taste. In a salad bowl, combine the arugula with the pepper, tomato and spring onions. Just before serving, fold in the sugar snaps, bimi, oyster mushrooms, bacon lardons and pine nuts, and finish with plenty of dressing. Serve any remaining dressing on the side. Enjoy!Recipe source: AH