Preparation time: 40+ min
Difficulty: medium
Serves 2
For kale
Ingredients:
bunch of kale
1 spring onion
1 fennel bulb
2 zucchini
bunch of asparagus
bunch of dill
balsamic
salt and pepper
Pull the kale leaves from their stems and tear them into small pieces. Then massage the leaves until they soften. Add the spring onion, fennel, and zucchini sliced with a mandoline slicer, chopped fresh asparagus, and dill to the kale. Season and mix gently.
For hummus with peppers
Ingredients:
150 g water
30 g lemon juice
80 g tahini
300 g chickpeas
3 baked peppers in a jar
salt and pepper
Add all ingredients to a blender and blend until smooth. Season to taste. If the hummus is too thick, add more water. You will have leftover hummus for an afternoon snack. It goes well with homemade crackers.
For salsa
Ingredients:
150 g cherry tomatoes
red or orange bell pepper
white part of spring onion
salt and pepper
Chop the tomatoes and add diced peppers and spring onion. Season to taste and mix well.
For serving
Ingredients:
1 young kohlrabi
few cauliflower florets
few fresh basil leaves
Peel the kohlrabi and cut it to make a few millimeters thick slices. You can use a mandoline slicer. Spread hummus with pepper on the kohlrabi slices, add a spoon of salsa, thinly sliced (with a mandoline slicer) cauliflower florets, a spoon of guacamole, and fresh basil.
Serve with the kale salad.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
