Grünkern Bowl

Ingredients

• 150 g grünkern groats (alternatively soak grünkern overnight)
• 2 Avocados
• 7 tbsp lemon juice
• 2 tbsp white wine vinegar
• Salt
• Pepper
• Cayenne pepper
• 4 tbsp olive oil
• 2 green bell peppers
• 200 g kale
• 4 tbsp pumpkin seeds (15 g each)
• 0.5 tsp chili flakes (optional)

Instructions

1. 1.

   Bring the grünkern groats to a boil in 300 ml water, then cover and simmer on low heat for about 15 minutes until cooked. Drain if necessary, fluff with a fork, and set aside.

2. 2.

   Meanwhile, halve the avocados, remove the pits, scoop out the flesh with a spoon, slice each half lengthwise into thin wedges, and drizzle with 2 tbsp lemon juice. For the dressing whisk together 2 tbsp lemon juice, vinegar, salt, pepper, a pinch of cayenne pepper, and olive oil; taste and adjust. Wash, trim, and dice the bell peppers.

3. 3.

   Wash the kale, pat dry, remove stems, tear into smaller pieces, place in a bowl, drizzle with remaining lemon juice, and massage for 1–2 minutes until the leaves soften.

4. 4.

   Add the diced bell pepper and cooked grünkern to the kale and mix well. Divide the salad among four bowls, lightly sprinkle with cayenne pepper. Arrange avocado wedges on top. Drizzle with dressing, then garnish with pumpkin seeds, pepper, and optional chili flakes.