7 oz (200 g) green salad, torn (or green vegetables, peeled and shredded)
2-3 tbsp bread crumbs
4-5 tbsp vegetable oil
7 fl oz (200 ml) boiling water
3-5 dill stalks, chopped
Pre-heat a skillet with a vegetable oil.
Stir-fry breadcrumbs for about 3-5 minutes.
Boil shredded vegetables for about 1-3 minutes in a boiling water, and let to drip, if you cook green vegetables.
Or, press a torn green salad a little, until it gives a juice.
Stir-fry the vegetables, bread crumbs, and a chopped dill, let to sit for a couple minutes, and serve.