The blackberry is rich in vitamin E, so that the body can absorb it well. So let’s get a blackberry with apricot salad and extra olive oil. We know how important this is for skin, nails, connective tissue and so on.
100 g of almonds
125 g pick salad
6-8 leaves of basil
6-8 leaves of mint
5 stems of coriander
5 stalks of parsley
125 g blackberries
125 g of feta cheese
1 tablespoon white wine vinegar
1 tablespoon of honey
A bit salty and some pepper
Preparation Of The Blackberry Salad
Cook the corncobs in boiling water for about 10 minutes. Allow to cool slightly, cut in half lengthwise and halve the halves again. Heat oil in a pan and fry the corncob halves. Roast the sliced almonds in a non-oil coated pan.
Wash the pickled salad and spin dry. Wash basil, mint, coriander and parsley, shake dry and pluck the coriander and parsley leaves from the stems. Chop all the leaves.
Wash the blackberries and apricots. Halve the apricots and cut the halves in half. Cut the feta into small pieces. Wash, halve and cut the apricots. Purée in a jar with a hand blender.
Mix the olive oil, vinegar, honey and poppy seeds with the apricot puree and season with salt and pepper. Arrange the salad ingredients in a bowl and add the dressing.