Salad To serve Cold
Buddha bowl with Nergi® kiwi berries
50 min.
2 people
Budget mini
  • 1 punnet Nergi® kiwi berries
  • 150 g raw brown rice
  • 50 g smoked trout
  • 50 g red cabbage
  • ½ mango
  • 4 radishes
  • Black sesame seeds
  • Golden flax seeds
  • For the dressing: 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 4 tbsp lemon juice
  1. Cook the rice in a pan of salted water.
  2. Cut the kiwi berries in half and the radishes into slices.
  3. Cut the smoked trout, mango and red cabbage into small pieces.
  4. Divide the rice between two bowls, arrange the ingredients on top in an attractive fashion.
  5. Sprinkle with the sesame and flax seeds, drizzle with the dressing. © Charline Wirth

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