Serves 4 persons:

30 pods of green beans 1 stick of leek 2 paprika peppers (red and yellow) 1 red onion 15 dag mushrooms For the marinade: 1/4 l buttermilk 2 Pkg. garden cress Method: Clean and wash green bean and chop into small pieces, boil salt water, strain, rinse and drain well. Trim roots and leaves from leek, then cut lengthwise, wash well and chop into strips. Allow leek to cook briefly in boiling salt water, strain, rinse and drain. Clean mushrooms, briefly wash, drain and depending on the size or chop into four or six pieces. Heat 1tablespoon butter and 1 tablespoon oil, add mushrooms into the pan and season with salt and pepper. Then allow to cool on a platter. For the marinade season buttermilk with salt, pepper and 1 tablespoon lemon juice, and garden cress. Place vegetables in a bowl and gently mix marinade. Garnishing the salad with finely chopped green lettuce will make the dish look particularly appetising.