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Preparation time: 40+ min

Difficulty: medium

Serves 2


  • 1 leek

  • 150 g shiitake mushrooms

  • 300 g baby spinach

  • pinch of nutmeg

  • 2 carrots

  • 1 kohlrabi

  • few pinches of coriander

  • tamari

  • 2 handfuls of cherry tomatoes

  • white part of spring onion

  • balsamica

  • fresh basil

  • salt and pepper

  • 2 fennel bulbs

  • 200 g smoked tofu

  • 1 cucumber

  • 1 avocado

Water fry the chopped leek, add shiitake cut into pieces until they brown, season, and add baby spinach until it wilts. Remove from the heat and save until serving.

Grate the carrot and kohlrabi, add coriander and tamari to taste and mix well. Save until serving.

Neatly cut cherry tomatoes, add chopped spring onion, balsamica, and fresh basil. Season and mix gently. Save for later.

Thinly slice the fennel bulbs with a mandoline slicer, put in cold water, and save in the fridge until serving. Fennel will become crispier this way. Neatly cut tofu and pan fry it on all sides.

Quickly deglaze it with tamari. Neatly cut the cucumber and avocado.



  • 2 tbs roasted pine nuts

  • 4 tbs roasted pumpkin seeds

Place everything neatly in the salad bowl and sprinkle pine nuts and pumpkin seeds on top. Use your favorite dressing.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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