Spring bowl with a lime and sesame vinaigrette

Name: Spring bowl with a lime and sesame vinaigrette
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp maple syrup; 200 g edamame; 2 eggs; 200 g feta; 400 g thin green asparagus; 2 limes; 2 avocados; 1 bunch radishes; 100 g baby lettuce; 10 g Micro greens (e.g. aromatic); 10 g beetroot shoots; 1 tbsp olive oil; 4 tbsp white balsamic vinegar; 1 dl sunflower oil; ¾ dl sesame oil; 200 g Venere rice; ½ tsp salt; a little herb salt; a little pepper; a little sea salt

Total: 45 min. | Active: 45 min.

vegetarian, gluten-free

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A portion of spring on your plate. Crisp and green with a splash of red. A treat for the eyes, the soul and the stomach, and packed with delicious ingredients that are good for us.

Nadja - LouMalou

Ingredients

for 4 person

Rice
200 g	Venere rice
	salted water, boiling

Eggs
2	eggs
	water, boiling

Asparagus
1 tbsp	olive oil
400 g	thin green asparagus
½ tsp	salt

Dressing
2	limes -
4 tbsp	white balsamic vinegar
1 dl	sunflower oil
¾ dl	sesame oil
2 tbsp	maple syrup
a little	herb salt
a little	pepper

Bowl
2	avocados, sliced lengthwise
200 g	feta, cut into cubes
200 g	edamame
1 bunch	radish, sliced
100 g	baby lettuce
10 g	Micro greens (e.g. aromatic)
10 g	beetroot shoots
a little	pepper
a little	sea salt

How it's done

Rice

Cook the rice in boiling salted water for approx. 40 mins. until soft. Drain the rice and leave to cool.

Eggs

Carefully lower the eggs into the boiling water, simmer over a low heat for approx. 8 mins. Remove, rinse in cold water and peel. Cut the eggs in half.

Asparagus

Heat the oil in a frying pan. Stir fry the asparagus for approx. 3 mins., season with salt.

Dressing

Combine the lime juice with the balsamic, oil and maple syrup, then season.

Bowl

Place the rice and asparagus in 4 bowls along with the avocados, feta, edamame beans, radish, lettuce, micro greens and sprouts, drizzle with the dressing, season.

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