• 1 small head cauliflower, washed, cored and separated into florets
• 1 small head broccoli, washed, cored and separated into florets
• 300 g seasoned potato wedges, baked in oven
• 1/2 cup pitted black oil cured olives (optionally)
• 1 bunch fresh rucola
• Salt and pepper

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1. Steam or cook the cauliflower florets

2. Blanch or steam broccoli florets

3. Drain and set aside

4. Bake potato wedges in the oven

5. Prepare vegan mayonnaise :

https://www.food-e-land.com/recipes/vegan-aquafaba-mayonnaise

6. Mix all in the bowl, season with salt, black pepper and mayonnaise

7. Decorate with fresh rucola leaves

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