John Myers
Try this delicious bowl with couscous, salmon, pointed cabbage, radishes, and avocado
Ingredients for 4 persons
Couscous
- 100 g mixed, dried fruits
- 4 boretta onions (alternatively silver onions)
- 1 chili
- 2 carrots
- 200 grams of couscous
- 200 ml beetroot juice
- 3 tbsp black olives
- 3 tablespoons balsamic cream
- 3 tbsp olive oil
- 2 sprigs of flat-leaf parsley, salt, and pepper
Topping
- 400 g salmon (frozen)
- 4 tbsp polenta
- ½ pointed cabbage
- 8 radishes
- 1 avocado
Dressing
- 1 lime, zest
- 3 limes, juice
- approx. 20g coriander, chopped
- 1 chili, finely diced
- 50ml olive oil
- 1 pinch of sugar, salt, and pepper
Deco and crunch
- 100 g cashew nuts
- 2 tbsp powdered sugar
- Salt pepper
Preparation
- Dice the carrots, dried fruit, onions, and chili, and bring to a boil with the beetroot juice.
- Add the couscous. Boil for two minutes, then leave for five minutes.
- Chop the olives and set them aside. Finely chop the parsley and set it aside.
- Finely chop the pointed cabbage and radishes, and slice the avocados.
- When the couscous is cooked, fold the olives into the couscous along with the crema di balsamic vinegar, olive oil, and chopped parsley. Season with salt and pepper.
- Roast the cashew nuts with 2 tablespoons of icing sugar, some salt, and pepper in a pan until the sugar has melted.
- Cut the salmon into cube-sized pieces, salt, and roll in the polenta. Fry all over in a pan with olive oil.
- Mix lime, coriander, chili, pepper, salt, and some sugar with olive oil to make a dressing.
- Place the couscous at the bottom of a bowl, then spread the salmon and vegetables on top.
- Pour the dressing over the topping and enjoy
