400 g avocado
400 g of Baku tomatoes
60 g of rucola
20 g coriander
160 ml of olive oil
8 g of salt
4 g black ground pepper
8 g of ground from olives
STEP-BY-STEP PREPARATION FOR PREPARATION
Tomatoes cut into large cubes, avocado small.
Add rucola, salt, pepper, olive oil and finely chopped cilantro, mix and place on a plate.
Cook poached eggs. Put on a salad, sprinkle with “earth” from olives. (To prepare the “ground” from olives, grind 30 g of olives, dry in the oven at 80 degrees for several hours, season with olive oil and a mixture of 5 peppers).