Oriental lunch bowl

Oriental lunch bowl

Bio
Vegetarian
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Preparation time
35min
Serving(s)
2

Source photo: Alnatura - Photographe: VISCOM Fotografie

Ingredients:

125
g millet
1
carrot
1
apple
Lemon juice
Raw cane sugar
Sea salt, black pepper
5
sprigs of fresh coriander
1
small kohlrabi
1
small onion
2
tsp Alnatura garden vegetable spread with spinach and walnut
1
tbsp olive oil
100
g chickpeas (drained)
40
g pomegranate seeds
4
tsp Alnatura mango, curry and papaya paste
1
jar of beetroot (drained)
40
g feta cheese
Sprouting seeds

Prepare the millet as shown on the packet and leave to cool (e.g. overnight). Peel and grate the carrot and apple. Season with a little lemon juice, sugar, sea salt and black pepper.

Finely chop the coriander and stir in. Peel the kohlrabi, cut into matchsticks and boil in slightly salted water.

Peel and halve the onions and cut into thin slices. Stir the olive oil into the garden vegetable spread with spinach and walnut. Stir in the onions, chickpea and pomegranate seeds.

Stir the mango, curry and papaya paste into the millet. Put this into the bottom of 2 bowls or glasses and layer the chickpea salad, beetroot, kohlrabi and carrot and apple salad prettily on top.

Sprinkle with feta and sprouting seeds.

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