for 4 person

Rice

5 dl	water, boiling
½ tsp	salt
250 g	basmati, lentil & quinoa mix (e.g. Karma)

Gooseberries

1 tbsp	olive oil
1	shallot, finely chopped
300 g	gooseberries
2 tbsp	cane sugar
2 tbsp	apple vinegar
2 tbsp	water
¼ tsp	salt
a little	pepper

Salad

1	kohlrabi, cut into sticks
150 g	smoked trout filet, torn into pieces
½ bunch	dill, torn into pieces

How it's done

Rice

Bring the water to the boil, add the salt and rice mix, simmer (uncovered) over a low heat for approx. 10 mins., cover and leave to fluff up on the switched-off hob for approx. 5 mins., remove the pan from the heat.

Gooseberries

Heat the oil in a pan. Sauté the shallot, add the gooseberries and sauté briefly. Add the sugar, vinegar and water, season, cover and simmer for approx. 5 mins.

Salad

Mix the kohlrabi, fish, dill and gooseberries into the rice, plate up.

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