Ingredients for 4 persons

200 g Dr. Karg's crispbread Classic 3-Seed
4-5 plum tomatoes
2 sticks celery
1/2 orange pepper
1 Onion
1 small green salad (e.g. lollo rosso, lollo biondo)
50 g lamb’s lettuce
100 g black olives
4 tsp capers
1 garlic clove
150 g tinned white beans
1-2 branches of basil
 some majoram
1-2 thyme sprigs
1 pinch of allspice
3 tbsp balsamic vinegar bianco
5 tbsp extra virgin olive oil


With white sesame seeds, linseeds and sunflower seeds.


Crumble the crispbread into small pieces and put into a large bowl.

Clean and wash the vegetables.
Quarter the tomatoes lengthways, cut the celery sticks into small pieces.
Cut the pepper into stripes after de-seeding and slice the onion into rings.
Wash the salad, spin dry and break into individual leaves.
Drain olives, capers and beans and mix all ingredients with the crispbread.

Peel and chop the garlic clove.
Rinse basil, marjoram and thyme with cold water, pat dry, pick and chop the leaves.

First mix garlic, salt, pepper, chopped herbs and allspice with Balsamic vinegar and then with olive oil.
Spread the dressing over the salad, mix and let settle for a short period of time.