for 4 person

Marinade

2	lime, rinsed with hot water, dabbed dry, use grated zest and all of the juice
1	vanilla pod, halved lengthwise, use only the scraped-out seeds
½ tbsp	cane sugar
2	courgette, halved lengthwise

To grill

1	smoked tofu (approx. 200 g), cut into 8 slices

Quinoa

300 g	quinoa
4 dl	vegetable bouillon
300 g	broccoli, cut into florets, stem peeled and sliced

Dressing

3 tbsp	olive oil
2 tbsp	plain yoghurt
1 bunch	dill, finely chopped
½ tsp	salt
a little	pepper

Bowl

100 g	cherry tomato, halved
200 g	plain cottage cheese
20 g	unsalted, shelled pistachios, coarsely chopped
15 g	Micro Greens

How it's done

Marinade

Mix the lime zest and juice, vanilla seeds and cane sugar. Brush the courgettes with approx. 1 tbsp of the marinade, set aside the remainder of the marinade.

To grill

Charcoal/gas/electric grill:

Grill the courgettes over/on a medium heat (approx. 200 °C for approx. 7 mins. on each side. Grill the tofu for approx. 3 mins. on each side. Cut the courgettes into sticks approx. 7 cm long.

Quinoa

Bring the quinoa and stock to the boil in a pan. Reduce the heat, cook (uncovered) for approx. 15 mins., stirring occasionally. Add the broccoli, cover and simmer for a further 5 mins.

Dressing

Mix the oil, yoghurt and dill with the reserved marinade, season.

Bowl

Divide the quinoa and broccoli between the bowls. Top with the tomatoes, cottage cheese, courgette and tofu, drizzle with the dressing. Garnish with the pistachios and micro greens.

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