Rezeptbild Italian Bowl
recipe ideas

Summery Italian bowl with veggie rub spice

What tastes great on its own can only get better in combination with other favorites! So instead of concentrating on one or two ingredients, all sorts of things are chopped into our colorful bowl this afternoon. In this way, all superfood powers are combined directly and you can let off steam creatively: warm, cold, hearty, sweet, crunchy or creamy – here you can combine them to your heart’s content and thus really satisfy everyone, from meat lovers to vegans will. Our variant today is vegetarian. Hot pearl barley bed next to salty pistachio nuts, crispy lettuce, fruity oranges and a perfectly cooked, poached egg and provide a good vitamin kick. A real superfood work of art, which is also ideal as a ToGo variant for work, school or university as well as relaxing TV evenings on the couch: all you need is a spoon and you can enjoy the rainbow bowl!

Ingredients for 4:

  • 500g pearl barley
  • 4 blood oranges
  • 4 tsp honey
  • 100g salted & roasted pistachios
  • 120g radicchio (alternative endive or lamb’s lettuce)
  • 4 eggs
  • 60g ricotta
  • olive oil
  • White wine vinegar
  • Salt pepper


Cook pearl barley according to package instructions. Separate the pistachios from the skin and roughly chop them. Now cut the lettuce into rough pieces. Then fillet 2 blood oranges, juice the other two. Set the fillets aside, mix the juice with the honey and olive oil, salt and pepper.

Bring water to a boil in a saucepan. Add 4 teaspoons of salt and 4 tablespoons of white wine vinegar. Now create a strudel with a wooden spoon and slowly put the eggs in the center of the strudel for about 3-4 minutes until the protein is firm.

Arrange pearl barley, lettuce, blood oranges and pistachio nuts in 4 bowls. Spread the dressing over it and add the ricotta as a blob on top. Top each with a poached egg!
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