Wash the beetroot, cover and cook in salted water for 30–35 minutes over medium heat and then leave to cool.

Bring the broth to the boil.

Peel the beetroot and puree in 100 ml of hot stock.

Dicefinely the onion and chop finelythe garlic.

Sauté both in a saucepan in hot olive oil.

Add the pearl barley, sauté briefly, deglaze with wine and reduce almost completely, add the boiling broth until the pearl barley is just covered and cook over a medium heat for 35 minutes.

After 30 minutes add the pureed beetroot and cook for 5 minutes.

Cut 2 matjes fillets diagonally into pieces.

Wash the apple, cut into thin sticks and mix with lemon juice.

Break the crispbread into pieces.

Peel the horseradish, grate finely and place on the pearl barley with the crispbread, serve with cress and dill.

Cook the rice according to the instructions on the packet and then let it cool down.

Halve and core the avocado, remove the pulp from the skin, dice and drizzle with lime juice.

Wash the spring onions and cut into rings up to the roots.

Rinse the fish in cold water, pat dry and cut into 1–2 cm cubes.

Peel the ginger and grate finely together with the spring onion bulbs.

Mix both with soy sauce and sesame oil.

Chop roughlythe macadamia nuts.

Spread the rice, avocado, fish and spring onion rings in bowls, drizzle the dressing over them and sprinkle with sesame seeds.

Cut the Shiso cress from the bed as desired and sprinkle over it.

Chop roughlythe nuts.

Bring 3–4 liters of salted water (1 teaspoon of salt per liter) to the boil.

Clean and wash the spring onions and cut into thin rings.

Wash and clean the pakchoi and cut into strips.

Peel, wash and cut the carrots into strips.

Wash the coriander, shake dry and chop finely.

Mix with soy sauce, agave syrup and sesame oil.

Mix the carrots with 2 tablespoons of the sauce and spread on half a baking sheet.

Wash the salmon, pat dry, cut into approx.

2 cm wide slices, marinate with 4 tablespoons of sauce and spread on the other half of the tray.

Cook the salmon and carrots in the oven at 180 ° C for about 5 minutes.

Cook the noodles according to the instructions on the packet and add pakchoi just before the end of the cooking time.

Boil the egg for about 6 minutes until it is waxy, then peel and cut in half.

Mix the carrots, remaining sauce and lime juice into the pasta.

Sprinkle with nuts and spring onion rings.

Cook basmati rice in 500 ml boiling salted water.

Mix the soy sauce with the brown sugar and wasabi.

Drain the ginger well in a colander.

Wash and finely dice the cucumber.

Rinse the salmon, pat dry and cut into slightly wider strips.

Halve the avocado, remove the stone, remove the pulp from the skin, cut into wedges and drizzle with lime juice.

Drain the rice and stir in the rice vinegar.

Arrange rice, cucumber, ginger, avocado and salmon in bowls.

Sprinkle with sesame seeds.

Serve with sauce in bowls.

Peel the pineapple, quarter it lengthways and cut into slices.

Wash, halve, core and cut the bell pepper into strips.

Peel the onion and cut into rings.

Peel garlic and chop finely.

Wash the prawns and pat dry.

Cook the rice in 600 ml of boiling salted water.

Heat 2 tablespoons of oil in a pan and fry the paprika and onions for about 6 minutes, add the pineapple and fry for about 2 minutes while turning, season everything with salt and pepper.

Heat 2 tablespoons of oil in a second pan and fry the prawns for 2-3 minutes, then frybriefly the garlic, season with salt, add the chili sauce and bringbriefly to the boil.

Wash the basil and shake dry, pull off the leaves.

Arrange rice, prawns, pineapple and bell pepper in bowls, sprinkle with basil.

Cook rice according to package instructions.

Cook the edamame in boiling salted water for approx.

5 minutes, drain, rinse in cold water and drain.

Clean and wash red cabbage and cut into fine strips from the stalk, knead well with ½ teaspoon each of salt and sugar.

Wash the cucumber and cut into thin slices.

Wash the salmon, pat dry and cut into cubes.

Halve and core the avocado, remove the pulp from the skin and cut into thin slices.

Mix the wasabi, mirin and soy sauce, fold in the oil.

Arrange all ingredients in bowls, drizzle with the dressing.

Cut the cress from the bed, sprinkle with the sesame seeds over the bowls.

Cut the tofu into cubes and pat dry with a paper towel.

Pluck the parsley and basil leaves from the stems and chop finely.

Peel and quarter the garlic clove.

Put the tofu with parsley, basil and olive oil in a freezer bag, season with salt and pepper and leave in the fridge for at least 4 hours.

Boil pearl barley in salted water for 30 minutes.

Wash the asparagus, remove the ends and pat dry.

Wash tomatoes and pat dry.

Wash and clean the peppers and cut into small cubes.

Place the asparagus, tomatoes, paprika and tofu on a baking sheet lined with baking paper, leaving enough space between the ingredients.

Roast in a preheated oven at 200 ° C for about 10 minutes.

Divide the pearl barley into two bowls.

Top with asparagus, tomatoes, bell pepper and tofu.

Peel and halve the onion and cut into strips.

Steam the onions in a saucepan with 1 tablespoon of oil until translucent.

Add millet and curry and cook while stirring.

Pour in 250 ml of water, add salt and cook the millet according to the instructions on the packet.

Finely slice or slice the radishes.

Mix with salt, sugar and vinegar in a bowl and let steep for 5 minutes.

Wash and quarter the tomatoes.

Sort the spinach, wash and drain well.

Halve and core the avocado, remove the pulp from the peel and cut into thin slices.

Mix the tomatoes and spinach separately with 1 tablespoon each of oil, a little salt and pepper.

Loosen the millet a little with a fork and arrange in two bowls.

Arrange the spinach, tomatoes and drained radishes in groups.

Place one half of the avocado on top in a fan shape, season with salt and pepper.

Spread the yoghurt in dots on both bowls.

Cook the rice until al dente according to the instructions on the packet.

Core the pumpkin, cut into approx.

1.

5 cm thick wedges, mix with 2 tablespoons of olive oil, a little salt and ¼ teaspoon of chili flakes.

Roast on a tray in the oven at 200 ° C for 18–20 minutes.

Peel onion and chop finely.

Melt the butter in a saucepan and sauté the onions and curry powder.

Put the dripping wet rice in the saucepan, mix in and cook covered for another 10 minutes over a mild heat.

Wash the iceberg lettuce and cut into strips.

Wash the cucumber, peel it into strips, cut in half lengthways, remove the core and cut into thin sticks approx.

5 cm long.

Roast walnuts in a pan without fat, let cool & chop.

Rub the peel thinly from ½ lemon and squeeze out 3 tablespoons of juice.

Halve the avocado, remove the core, cut one half into thin wedges and marinate with 1 tablespoon of lemon juice.

Dice the other half, finely puree with yoghurt, a little salt, ¼ teaspoonchili flakes and 2 tablespoons lemon juice.

Cook the quinoa according to the instructions on the packet and season with lime juice and a pinch of salt.

Rinse the broccoli, separate the small florets from the stem and then steam briefly.

Peel and halve the beetroot and cut into thin slices.

Halve and core the avocado, remove the flesh from the skin with a tablespoon and cut into thin slices.

Cut the orange into slices and halve them again.

Rinse the radicchio and cut 2–3 small leaves into pieces.

Rinse the sprouts in a fine sieve under running water.

Arrange everything in two bowls, add the olive oil and pumpkin seeds and season with salt and pepper.