Method
Wash and dry field salad and green cabbage. Split the cauliflower into small pieces and put it in a bowl together with the field salad. Drain the colourful giant beans, wash them off and lift them under the salad. Cut dates into strips and also put into the bowl. Dissolve the pomegranate seeds from the pomegranate and spread on the salad. Roast walnut kernels in a pan for 2-3 minutes. Spread coconut blossom syrup over the nuts, mix and continue to roast – until caramelized. Let the walnut kernels cool down and then spread on the salad.
For dressing, mix all the ingredients well and pour over the finished salad.
