Serves 4: 1 big aubergine salt pepper oil 2 turnip cabbage 300 g tomatoes 1 red paprika 1 yellow paprika 2 carrots 300 g fresh mushrooms 1 packet fresh cress 1 packet croutons (roasted small pieces of bread) 5 tablespoons orange juice 2 tablespoons vinegar 1 tablespoon capers 5 tablespoons walnut oil 500 g spinach preparation: Cook the sliced aubergine in salt water for 10 minutes, season with salt and pepper, add 2 tablespoons oil. Cut the other vegetables in small pieces. Arrange all the vegetables on the spinach. Make a sald sauce with orange juice, vinegar, walnut oil, salt and pepper and spoon over the salad. Decorate with the capers. recipe by Monika GoberBack to the list of our recipes