Buddha Bowl

Ingredients

• 150 g barley groats
• 300 g Savoy Cabbage
• 4 tsp rapeseed oil
• Salt
• 300 g Mushrooms
• 300 g red cabbage
• 2 small apples
• 50 g hazelnuts
• 1 tbsp Apple cider vinegar
• 1 tsp Honey
• 4 eggs

Instructions

1. 1.

   Rinse the barley groats, put them in a pot with twice their volume of water and bring to a boil. Let it simmer for about 20 minutes over low heat. Remove from heat, fluff with a fork and let it steam off.

2. 2.

   Meanwhile clean, wash, and cut the savoy cabbage into coarse strips. Toss with 1 tsp rapeseed oil, season with salt, and massage the oil into the leaves until they become tender.

3. 3.

   Clean the mushrooms and slice them. Heat 1 tsp oil in a pan and sauté the mushrooms over medium heat for about 5 minutes, seasoning with salt.

4. 4.

   Wash and cut the red cabbage into fine strips. Mix with 1 tsp rapeseed oil, season with salt, and massage gently to soften.

5. 5.

   Wash the apples, quarter them, core, and slice into thin slivers. Chop the hazelnuts and mix them with vinegar, honey, and a pinch of salt.

6. 6.

   Boil the eggs for 5½–6 minutes for soft-boiled. Peel and halve each egg.

7. 7.

   Arrange barley groats, savoy cabbage, red cabbage, and apple slices in four bowls, drizzle dressing over them, and top each bowl with two halves of an egg.