Kale salad with oyster mushrooms and gratinated snails

Total cooking time: 35 min. 2 portions
The dish is served with ready-to-eat gourmet snails from the can "Natural". The salad has been prepared as a main course.

• 1 can of escargots "Natural"
• 1 dl of grated parmesan cheese
• 1 crushed clove of garlic
• 100 g oyster mushrooms
• 100 g fresh kale torn into small pieces
• ½ a little broccoli in bouquets
• ½ dl pumpkin seeds
• ½ pomegranate
• Vinegar such as black currant vinegar or alike

With pre-cooked snails directly from the can, it is easy to add the snails to the dish. Use the oil from the can to prepare the dish.

• Pour the oil from the snails' can into a bowl and save it for frying.
• Gratinate the snails in the oven with parmesan cheese, grill at 200 degrees for approx. 3-4 min. Let the snails cool.
• Fry the oyster mushrooms on high heat with garlic and oil until lightly golden. Lightly salt before removing from the pan.
• Fry the broccoli on the pan, still on high heat, press the cabbage into the pan with a palette or a pan lid so that they are steamed at the same time as the frying.
• Roast the pumpkin seeds on a dry pan.
• Serve the salad with the snails, pomegranate seeds and pumpkin seeds. Feel free to sprinkle a little berry vinegar as a dressing.