Category Archives: Rohkost/Salate

Radish and lamb’s lettuce salad with toasted walnuts (vegan)

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Ingredients for 6 people:

For the salad:
approx. 400 g lamb’s lettuce
1–2 bunches of radishes
2 red onions
a few cherry tomatoes
For the dressing:
2 tbsp olive oil
1 tbsp linseed oil
1 tbsp milk thistle oil
2 tbsp apple cider vinegar
2 tbsp raspberry vinegar
Herb salt
Freshly ground black pepper
Dill tips
Paprika powder
In addition:
Approx. 2 tablespoons walnut kernels


Method:
1. For the salad, wash, trim and spin-dry the lamb’s lettuce.
2. Trim the radishes, wash, clean and slice thinly.
3. Peel the red onions, halve them and slice them thinly.
4. Wash the cherry tomatoes and quarter them.
5. For the vinaigrette, mix the olive, linseed and milk thistle oils with the apple cider and raspberry vinegars. Then season with herb salt, freshly ground black pepper, dill tips and paprika.
6. Mix the lamb’s lettuce with the radishes, red onions and cherry tomatoes, then toss with the prepared vinaigrette.
7. Toast the walnuts in a shallow frying pan without oil and scatter over the salad.

 

My tips:

  • Lamb’s lettuce can also be replaced with a leafy green salad.
  • This raw vegetable dish tastes even fruitier if you add a finely chopped apple or pear.
  • The leaves from the radishes can also be used to make a nutrient-rich pesto or added to a vegetable soup.

 

Product description:

Radishes are usually thought of as little red balls, but there are also purple, white, yellow and even two-tone varieties. They belong to the radish family and are packed with valuable nutrients. These small roots are available from April until around September. The pungency of these cruciferous vegetables comes from the mustard oils they contain.

 

Special lentil spring salad (vegan)

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Ingredients for about 4 people:

2 bread rolls
about 2–3 tablespoons of olive oil
Fleur de sel
2 medium-sized onions
1 tablespoon of rapeseed oil
about 250 g of Beluga or Puy lentils
1 tablespoon of granulated vegetable stock
cumin
ground ginger
Coriander powder
Cardamom powder
Herb salt
Freshly ground black pepper
Just under 3 tablespoons apple or pear syrup
Approx. 150 g spinach
Approx. 100 g sorrel
2 garlic cloves
½ bunch of coriander
Also:
1 tablespoon each of sesame or sunflower seeds

 

Method:

1. For the spring salad, cut the bread rolls into pieces, drizzle with olive oil and sprinkle with fleur de sel. Toast in the oven at 180°C until crispy. You can also toast the bread pieces in a frying pan.
2. Peel the onions, cut them in half and slice them. Fry them vigorously in a frying pan with rapeseed oil for about 5 minutes.
3. Bring the Beluga or Puy lentils to the boil in a saucepan with 1 tablespoon of granulated vegetable stock. Simmer for just under 15 minutes. Remove from the heat and drain if necessary.
4. Add the cumin, ginger, coriander and cardamom powder, herb salt and the fried onions to the lentils. Add the apple or pear syrup as well. Stir well and simmer briefly. Finally, season to taste with herb salt and freshly ground black pepper.
5. Wash, trim, spin-dry and chop the spinach and sorrel.
6. Toast the sesame seeds and sunflower seeds in a pan without oil.
7. Peel the garlic, remove the central germ, then finely chop the garlic cloves.
8. Wash and dry the coriander, then finely chop it too.
9. Heat a frying pan with rapeseed oil, fry the garlic and coriander over a high heat, then add to the lentils.
10. Before serving, mix the lentil mixture with the spinach and sorrel, divide between flat plates and sprinkle with the toasted sesame seeds and sunflower seeds.

 

My tips:

  • The sorrel can also be replaced with rocket or lamb’s lettuce.
  • If you don’t like coriander, you can replace it with flat-leaf parsley.

 

Product description:

Spinach, a green and healthy treat. The local spinach season runs from March to December. It is sold as leaf spinach or root spinach. These are the same variety; only the harvesting method differs. Spinach loses its nutrients quickly, so it should be harvested fresh, bought fresh and used straight away. The fresh leaves of young spring spinach taste delicious raw, on a slice of bread or in a wrap. Alternatively, you can use the young leaves to make a healthy smoothie or pesto.

Orange carpaccio on leaf salad with chicory (vegan)

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Ingredients for approx. 6 people:

½ head of lettuce
2 chicory heads
6 oranges
2 pomegranates
For the vinaigrette:
2 tablespoons olive oil
1 tablespoon nut oil
1 tablespoon pumpkin seed oil
4 tablespoons balsamic vinegar
1 clove of garlic
Herb salt
Freshly ground black pepper
Also:
Chilli flakes

Preparation:

  1. Clean, wash and spin-dry the lettuce and arrange on flat plates.
  2. Wash and clean the chicory and remove the leaves. Arrange on top of the lettuce.
  3. Peel the oranges completely, then cut them crosswise into thin slices and arrange them in a circle on top of the salad.
  4. Cut the two pomegranates in half, turn them inside out, scrape out the pomegranate seeds and scatter them over the oranges.
  5. Peel the garlic, remove the germ and chop finely.
  6. For the vinaigrette, mix the olive, nut and pumpkin seed oil with balsamic vinegar and finely chopped garlic. Season with herb salt and freshly ground black pepper. Spread over the carpaccio and sprinkle with chilli flakes.

 

My tip:

  •  Replacing the lettuce with rocket gives it a spicy flavour.

 

Product description:

The orange is the fruit of the evergreen orange tree and is the most widely cultivated citrus fruit in the world. It has many culinary uses: as freshly squeezed orange juice, in fruit salads, jams, cakes, desserts and much more. The fruits ripen for several months before they are harvested. The white layer, the mesocarp, between the flesh and the peel, contains valuable secondary plant substances. There are different varieties of oranges, e.g. the navel orange, which is seedless and easy to peel. Or the Valencia orange, which has a distinctive red flesh and a unique taste.

Tomato and watermelon salad with olives and pine nuts (vegan)

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Tomato and watermelon salad with olives and pine nuts

Ingredients for approx. 4 servings:

For the salad:

400 g cocktail tomatoes

1 small watermelon

1 packet of feta cheese

1 red onion

approx. 50 g green olives

For the dressing:

1 tablespoon olive oil

1 tablespoon nut oil

½ tablespoon linseed oil

2 tablespoons white balsamic vinegar

1 tablespoon sherry vinegar

Herb salt

Freshly ground black pepper

Oregano

Basil

Thyme

Also

Approximately 2 tablespoons pine nuts

A few sprigs of fresh herbs, if desired.

Preparation

  1. For the tomato and watermelon salad, wash the cocktail tomatoes and cut them in half.
  2. Cut the watermelon in half, slice it and then cut it into bite-sized pieces.
  3. Crumble the feta cheese.
  4. Pit the olives, if necessary.
  5. Place all the ingredients in a bowl and mix together.
  6. For the dressing, mix the olive oil, nut oil and linseed oil with the white balsamic vinegar and sherry vinegar. Season the dressing with herb salt, freshly ground black pepper, oregano, basil and thyme.
  7. Pour the dressing over the salad and stir gently.
  8. Toast the pine nuts in a pan without oil and mix into the salad.
  9. Garnish with chopped fresh herbs.

My tips:

  • Another type of melon is also suitable for this salad.
  • Prepare this raw food just before serving, as the melon and tomatoes quickly release their juices.
  • Try replacing the pine nuts with roasted walnuts for a different taste experience ;o)

Product description:

Watermelon, like other types of melon, is a member of the pumpkin family and is therefore actually a vegetable. It is in season in summer and, with an average water content of 90-95 per cent, is a great thirst-quencher. In addition to being enjoyed on its own, watermelon is also great in smoothies, punch, summer cakes or, as in our recipe, in a fruity salad.

 

Produktbeschreibung:

Die Wassermelone, sowie andere Melonensorten, ist ein Kürbisgewächs, also eigentlich ein Gemüse. Im Sommer hat sie Hochsaison, da sie durch den hohen Wasseranteil von durchschnittlich 90-95 Prozent sind sie nämlich ein guter Durstlöscher. Neben dem puren Fruchtgenuss eignet sich die Wassermelone auch hervorragend für Smoothies, Bowlen, sommerliche Torten oder wie hier in unserem Rezept, als fruchtigen Salat.

 

Celery lamb’s lettuce with roasted walnuts (vegan)

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Ingredients for 4 people:

about 400 g lamb’s lettuce
1 small celeriac
For the dressing:
2 shallots
1 clove of garlic
a few sprigs of fresh parsley, dill and coriander
1/8 l soy cream
2 tablespoons of lemon juice
1 tablespoon of apple vinegar
1-2 tablespoons medium-hot mustard
herb salt
freshly ground black pepper
1 tablespoon safflower oil
½ tablespoon flaxseed oil
1 tablespoon sunflower oil
In addition:
about 80 g walnuts

 

Preparation:

1. If necessary, clean the lamb’s lettuce, wash it and spin it dry.
2. Clean the celeriac, scrub it with the vegetable brush and wash it, then grate or chop it coarsely.
3. For the dressing, peel the shallots and the garlic. Remove the centre sprout from the garlic and finely dice with the shallots.
4. Wash the parsley, dill and coriander, squeeze them dry and finely chop them.
5. Blend the soy cream with the lemon juice, apple cider vinegar, mustard, herb salt, freshly ground black pepper, thistle, linseed and sunflower oil, the diced shallots and garlic with the chopped herbs in a blender.
6. Mix the prepared lamb’s lettuce with the grated or chopped celery and place on plates or in a bowl. Pour the herb cream over it.
7. Roast the walnuts in a dry pan and sprinkle over the celery lamb’s lettuce.

 

My picks:

    • This salad gets a colourful touch when the celery is replaced by carrots or beetroot. It is also a typical autumn/winter salad.
    • Those who do not like walnuts can of course replace them with another nut.

 

Product description:

The walnut is a high-quality and healthy food that can be used in a variety of ways, e.g. in muesli, salads, vegetable dishes, dips, pestos, confectionery, etc. The walnut is a healthy appetite suppressant and a delicious snack because it is rich in vitamins and minerals. Compared to other nuts, the walnut has a high omega-3 fatty acid content and is therefore an important plant-based source of this essential fatty acid. It is also rich in fibre and thus aids digestion.