Asparagus French bean salad

Avocado and pumpkinseed salad

• 400 GRAM FRENCH BEANS, cleaned and halved
• 400 GRAM GREEN ASPARAGUS, peeled and halved
• 1/2 BUNCH OF GREEN ONIONS, chopped
• PIECE OF GINGERROOT, grated
• 2 TBSP OIL
• 1 TBSP LEMON JUICE
• 2 TBSP SESAME SEEDS
• 2 TBSP SOY SAUCE

• 200 GRAM LETTUCE
• 100 GRAM SPINACH LEAVES
• 1 SMALL ONION, chopped
• 1 AVOCADO, cleaned and cubed
• 2 PEACHES, peeled and cubed
• 2 BOLLS PRESERVED GINGER, cut
• 4 TBSP PUMPKIN SEEDS
• 3 TBSP MAYONNAISE
• 2 TBSP RASPBERRY VINEGAR

Cook the asparagus and beans ten minutes and rinse them with cold water. Mix them with the green onions. Mix the lemon juice with the soy sauce, the ginger, the oil and pepper and salt to taste and pour this over the vegetables. Sprinkle with sesame seed.

Mix the lettuce and the spinach. Mix the onion with the avocado, the ginger and the peaches and put this on top of the lettuce. Beat the mayonnaise and the vinegar and pepper and salt together and pour this over the salad. Sprinkle with pumpkin seeds.