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Salads

Spring salad with Chiko cubes

Spring salad with Chiko cubes

In early spring, our garden offers us winter radicchio that has survived the winter blanket, the first fresh spinach from the greenhouse and fresh parsley that repels on its own. For the protein base we used fermented chickpea block CHIKO and seasoned it all with shallots and homemade pumpkin seed oil. Simple, yet spectacular. 


INGREDIENTS

Chiko classic

Curly kale

Mixed seasonal salad

Pumpkin seeds

Dried tomatoes

Pumpkin seed oil

Balsamic vinegar

Shallots 

Salt

Pepper

Wild nettle blossoms


METHOD

1. Roast the curly kale.

2. Dice the Chiko and fry until golden brown. Season as desired. 

3. Roughly chop all the lettuces and season with pumpkin oil, vinegar and spices. 

4. Finely chop the shallots. Mix everything together well. 

5. We garnished the salad with wild nettle flowers. Cuz it looks really nice. :)


Bon appetit!


Martin


P.S.

The recipes are deliberately written without grammage, so that you will begin to develop your own flavor character and enjoy a forgotten sense, intuition. You can always write to us if you need any hint or direction. Thank you for your understanding. No offense.


#grashka #plantbased #vegan #food #organic #regional #local #fromfarmtofork #healthy #nutritious #wholeplantbased #agriculture #sustainable

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