This colourful Thermomix® salad is one of the few where the machine genuinely takes on three separate jobs: steaming the eggs in the steaming basket, chopping the Gouda, and mixing the dressing. Everything one after the other in the same mixing bowl, without extra pots or mixing vessels. 25 minutes, done.
The dressing made from crème fraîche, Greek yoghurt and herb vinegar is the opposite of a heavy, mayo-laden salad dressing: lighter, fresher, yet still creamy. It coats the tomatoes and sweetcorn well without overpowering everything.
Colourful Salad with the Thermomix®
Ingredients 0 / 13 ✓
- 5 eggs
- 600 g water
- 2 spring onions
- 500 g tomatoes
- 100 g tinned peas drained
- 100 g tinned sweetcorn drained
- 100 g medium mature Gouda
- 100 g crème fraîche
- 100 g Greek yoghurt (10% fat)
- 1 tsp salt
- 1/2 tsp white pepper
- 10 g herb vinegar
- 1 tsp medium-hot mustard
Instructions 0 / 6
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1
Cook the eggs in the Thermomix®.
Place the eggs in the steaming basket, fill the mixing bowl with water, insert the steaming basket and cook for 16 minutes / Varoma / speed 1. Remove the eggs and refresh in cold water.
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2
Prepare the spring onions.
Meanwhile, wash and trim the spring onions, cut into rings, wash the tomatoes and cut into bite-sized pieces, then place in a salad bowl. Add the peas and sweetcorn.
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3
Peel and slice the eggs.
Peel the eggs, slice them and add to the other ingredients in the bowl. Rinse the mixing bowl.
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4
Chop the Gouda.
Place the Gouda in the mixing bowl and chop for 4 seconds / speed 5, then transfer to the salad bowl.
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5
Mix the dressing.
Insert the butterfly whisk, add the crème fraîche, yoghurt, salt, pepper, vinegar and mustard to the mixing bowl and stir together for 5 seconds / speed 4.
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6
Serve.
Pour the dressing over the salad in the bowl and fold together gently.
Tip: If you like, stir in 150 g of diced ham to make the salad a little more hearty.
Video
Nutrition per serving
How the Thermomix® genuinely saves you work here
The first step is the one most people misjudge: the eggs go into the steaming basket, not directly into the mixing bowl. Add 600 g of water to the bowl, insert the steaming basket, set 16 minutes at Varoma temperature, speed 1. The result is hard-boiled eggs that slice cleanly. Anyone who tries to cook eggs directly in the mixing bowl ends up with scrambled eggs.
While the eggs are cooking, cut the spring onions into rings and the tomatoes into bite-sized pieces. Drain the peas and sweetcorn, and put everything in a salad bowl. That is the only manual part of the recipe.
Once the eggs have been refreshed and peeled, continue: place the Gouda in the rinsed mixing bowl and chop for 4 seconds at speed 5. Transfer the grated cheese straight into the bowl. Then insert the butterfly whisk, add crème fraîche, yoghurt, salt, white pepper, herb vinegar and medium-hot mustard, and stir for 5 seconds at speed 4. Pour the dressing over the salad and fold in gently.
What to keep in mind for the dressing
Crème fraîche and Greek yoghurt together in a dressing might sound like extra effort, but they make all the difference: crème fraîche alone would be too rich, yoghurt alone too thin and sharp. The combination gives exactly the right consistency. The butterfly whisk prevents the dressing from being over-beaten. Without the butterfly whisk, the yoghurt risks turning watery at speed 4.
If you prefer a slightly bolder dressing, stir in a small pinch of fenugreek. It adds a lightly nutty, slightly bitter note that goes well with the spring onions.
With diced ham or plain
The salad is complete as a vegetarian dish. If you want something more substantial, stir in 150 g of diced ham just before adding the dressing. That turns a light side salad into a standalone meal. For barbecue evenings, we often make it with the ham addition because it is more filling and holds its own alongside meat.
If you are looking for more Thermomix® salad recipes: our Coleslaw follows a different approach, built around shredding cabbage at speed 4 to 5. And our Carrot Salad shows how short the cooking time really needs to be for finely grated vegetables so they do not turn mushy.
Do I need any extra equipment? A salad spinner is handy for washing the vegetables but not essential. A sturdy salad bowl and good salad servers make it easier to fold in the dressing gently so the egg slices stay intact.
You can find more Thermomix® recipes in our Thermomix® cookbook.
Which other vegetables work in this colourful salad
Goes well with: baguette and schnitzel.
The base of tomatoes, sweetcorn, peas and spring onions works all year round. In summer we add 1 pepper cut into strips and half a cucumber diced. In winter we replace the tomatoes with 2 grated carrots and a little red cabbage. When chopping harder vegetables such as carrot or pepper in the mixing bowl, bear in mind: 3 seconds at speed 4 with reverse direction. Reverse direction pushes the vegetables against the blunt side of the blades, which keeps the pieces coarser and prevents them turning to a puree. Without reverse direction at speed 4 you quickly get vegetable mush rather than salad pieces.
