Warm Salad with Corn Puff Mayonnaise

Ingredients

• 250 g — Champignon mushrooms
• 200 g — Courgette
• 100 g — Tofu
• 1 pinch — Salt
• 1 pinch — Garlic powder
• 80 g — Sweet mustard
• 20 ml — Refined sunflower oil
• 15 g — Plain corn puffs

Preparation

1. I grilled the courgette sliced to a maximum of 1 cm thick; I also grilled the mushrooms — I removed the stalks and added a pinch of granulated garlic and a little salt to each cap; same with the courgette.
2. I made the mayonnaise — I mixed the corn puffs with the oil and mustard so they crumbled slightly, then using a hand blender I blended the mixture in a few seconds into a mayonnaise, which I combined with the tofu cut into cubes and the vegetables roughly chopped after grilling.

Recipe in pictures

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