ingredients for 4 persons
- 1 shallot
- 1 tsp + 2 tbsp oil
- 250 g of green corn meal
- 1 pinch of ground cumin
- 1 pinch of ground cinnamon
- 500 g of carrots
- 500 g of yellow carrots
- 300 g of purple carrots
- 2 bars of celery
- 50 g walnut halves
- 1 small pot of coriander
- 1 tsp honey
- 2 tablespoons lemon oil
- 2-3 tablespoons apple cider vinegar
- salt
- pepper
- 3-4 tablespoons of breadcrumbs
- 1 tsp of tender oatmeal
- 50 g pizza melt (vegan raspberry cheese)
- 1 small sour apple
- 50 g of sultanas
Preparation, about 45 minutes
- Peel the shallot and finely dice. Heat 1 teaspoon of oil in a saucepan. Sauté the diced shallots for about 2 minutes, then add the greenskin meal. Add spices and sauté briefly. Add 500 ml of water, bring to the boil and cook over low heat, stirring repeatedly, for 15-20 minutes.
- Clean carrots, peel and cut into thin strips with the julienne cutter. Wash celery, clean and cut diagonally into thin slices. Roast walnuts in a pan without fat, remove them, allow to cool slightly and chop. Wash cilantro, pluck leaves from stalks and shake dry. Roughly chop half.
- Mix vegetables. Add honey, lemon oil and apple cider vinegar, season with salt and pepper. Lettuce. Place the green kernel in a bowl and drain off any remaining cooking liquid. Add 2 tablespoons of breadcrumbs, oatmeal and cheese and knead to a smooth consistency. Season with salt and pepper and form small balls with wet hands. Turn the balls into other breadcrumbs.
- Heat 2 tablespoons of oil in a pan. Fry the greenshell balls while turning for about 4 minutes. Wash apple, quarter and remove core casing and then grate. Add chopped cilantro, apple raspberries, walnuts and sultanas to the salad and mix. Arrange the salad and greens in bowls and sprinkle with the coriander leaves.
Nutrition Info
4 persons approx .: 550 kcal, 2310 kJ, 14g protein, 22g fat, 72g carbohydrates
