• 

  cooked beetroot

  100 g
• 

  red cabbage

  100 g
• 

  plum tomatoes

  100 g
• 

  yellow pepper

  100 g
• 

  avocado

  100 g
• 

  carrots

  150 g
• 

  iceberg lettuce

  100 g

Dressing

• 

  mayonnaise

  120 g
• 

  Dijon mustard

  25 g
• 

  red wine vinegar

  25 g
• 

  extra virgin olive oil

  30 g
• 

  whole milk

  50 g
• 

  fine sea salt

  ½ tsp
• 

  ground black pepper

  ½ tsp
• 

  ground smoked paprika

  ½ tsp
• 

  micro sprouts

  50 g
• 

  fine sea salt

  4 pinches
• 

  ground black pepper

  4 pinches
• 

  cottage cheese

  200 g
• 

  wholemeal bread approx. (35-40 g each)

  8 slices