- \n
- 500g pearl barley<\/li>\n
- 4 blood oranges<\/li>\n
- 4 tsp honey<\/li>\n
- 100g salted & roasted pistachios<\/li>\n
- 120g radicchio (alternative endive or lamb’s lettuce)<\/li>\n
- 4 eggs<\/li>\n
- 60g ricotta<\/li>\n
- olive oil<\/li>\n
- White wine vinegar<\/li>\n
- Salt pepper<\/li>\n<\/ul>\n
Preparation:<\/strong><\/p>\n
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.<\/p>\n
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.<\/p>\n
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!
Our shopping tip:<\/p>\n<\/p>\n\n\n
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