Panzanella with Lemon-Mustard Dressing
25 min
Vegan
73458
For 2 Portions
200 g
cherry tomato
120 g
rye bread
40 ml
vegan milk alternative, lupine
15 g
cilantro, fresh
1
red onion
2/3
cucumber
1/2
lemon
100 ml
canola oil
5 g
agave syrup
4 tbsp
white balsamic vinegar
2 tsp
oregano, dried
2 tsp
Dijon mustard
1 tbsp
olive oil
1 clove(s)
garlic
pepper
salt
1. All set?
2. Cut bread into cubes.
3. Peel and grate garlic.