TASK DEFINITION: In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
PROBLEM: Cook quinoa in the small sauce pan for approx 20 minutes, then drain and set aside., Remove the broad beans from the pods and boil in the small saucepan for approximately 5 minutes. Using the same saucepan cook the sugarsnap peas for 2-3 minutes., In the large serving bowl combine quinoa, lamb lettuce, chopped radish & spring onion, halves of tomatoes, broad beans and garden peas (removed rom the pods)., Mix the summer salad with maple syrup and fresh lemon juice. Top it with the pomegranate. Serve with cold sparkling water or freshly made lemonade.

SOLUTION: red quinoa, radish, beans, peas, garden peas, lamb lettuce, tomatoes, onions, pomegranate, lemon, maple syrup, salt

PROBLEM: Toss broccoli, raisins, onion, nuts, and bacon., In separate bowl, mix sugar, vinegar and mayonnaise., Pour mixture over broccoli and toss to coat., Refrigerate for at least 2 hours.

SOLUTION: broccoli florets, raisins, red onion, walnuts, bacon, sugar, vinegar, mayonnaise

PROBLEM: To make the vinaigrette, in a bowl add the crushed garlic, mustard, vinegar, lemon juice, olive oil and a good seasoning of salt and black pepper, and whisk thoroughly., Half an hour before serving, add the tomatoes, olives and chopped parsley., For the crust, just combine chopped parsley, garlic and polenta or semolina on a plate, season with salt and pepper and give it a good mix., Beat the eggs in a shallow dish., Wipe dry the the salmon fillets with kitchen paper., Dip the fillets first in the egg and then coat them with the polenta mixture, pressing it on well., In a very large frying pan, heat the oil over a high heat., When hot add the fish, then turn the heat down to medium and cook the fish for about 3-4 minutes on each side, depending on the thickness of the fish fillets., Drain on absorbent kitchen paper., To serve, spoon a small portion of vinaigrette onto a plate and place the fillet on top and serve the rest of the vinaigrette separately.

SOLUTION:
salmon, fresh parsley, garlic, polenta, egg, olive oil, salt, tomato, tomatoes, black olives, garlic, whole grain mustard, balsamic vinegar, lemon juice, olive oil, parsley, salt