Recipes
Salad To serve Cold
Nergi® Kiwi Berry Autumn Salad
120 min.
2 people
5 NERGI®
Budget mini
Ingredients
  • 1 large handful of Nergi® kiwi berries
  • 1 potato
  • 1 carrot
  • 1 half avocado
  • 100 g fresh goat’s cheese
  • Olive oil
  • 1 bowl of rice noodles
  • 200 g broccoli
  • 2 handfuls of baby spinach
  • 200 g plain tofu
  • Black pepper
  • Sweet soy sauce
  • Smoked paprika
  • Sesame seeds
  • Powdered sweet pepper
Recipe
  1. Pour 4 tablespoons of sweet soy sauce over the tofu.
  2. Add the sweet pepper and black pepper.
  3. Mix and marinate for 30 minutes.
  4. Peel and slice the carrot and potato.
  5. Spread over a baking tray.
  6. Coat with olive oil.
  7. Season with smoked paprika and black pepper.
  8. Bake in the oven for 20 minutes at 190°C.
  9. Cook the broccoli for 10 minutes in boiling water.
  10. Place the cooked broccoli on a baking tray.
  11. Add oil and spices.
  12. Bake for 10 minutes at 190°C.
  13. Then bake the tofu for 10 minutes at 180°C.
  14. Slice the Nergi® kiwi berries and half avocado.
  15. Gather the ingredients in a bowl.
  16. Arrange them attractively.
  17. Add the sesame seeds.
  18. Drizzle with olive oil.
  19. Tuck in!

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