Immunity Booster Buddha Bowl

Ingredients

• 400 g spelt
• 400 g small swede (rutabaga)
• Salt
• 100 g kale
• 0.5 head red cabbage
• 1 small stalk leek
• 100 g lamb's lettuce
• 1 pear
• 100 g walnut kernels
• 3 tbsp Walnut Oil
• 2 tbsp Apple cider vinegar
• 1 tsp sharp mustard
• 2 tsp Honey
• 150 g Yogurt (3.5% fat)
• 1 Garlic clove
• 5 sprigs chives

Instructions

1. 1.

   Rinse the spelt in a sieve under running water and bring to a boil with twice its volume of water and a pinch of salt in a pot. Cook for 10 minutes over high heat.

2. 2.

   Peel the swede and cut into small cubes. After the 10 minutes add it to the spelt and bring to a boil. Simmer both together for 40 minutes over medium heat.

3. 3.

   Clean, wash and slice kale, red cabbage, and leek into fine strips. Wash lamb's lettuce. Wash the pear, core it, quarter it, and cut crosswise into slices.

4. 4.

   Roast the walnut kernels in a dry pan over medium heat for 3–4 minutes until fragrant. Remove, let cool, then roughly chop. For the dressing whisk together oil, vinegar, mustard, and honey, seasoning with salt to taste.

5. 5.

   Peel the garlic, wash the chives, shake off excess water, and finely chop both together. Stir into the yogurt and season with salt.

6. 6.

   Drain the spelt and swede and let them dry. Then distribute onto four bowls. Add the cabbage mix, lettuce, and leek, sprinkle with pear cubes and walnuts, and drizzle dressing over. Serve with a side of yogurt dip.