Dragon bowl with cashew dressing

Peel the carrots, grate them coarsely and season with salt and a pinch of sugar.

Wash the spring onions and cut into rings.

Clean and quarter the mushrooms.

Wash tomatoes and cut in half.

Wash the beans, cut in half and cook in salted water for 10 minutes.

Wash the herbs, shake dry and pick off the leaves.

Mix the yoghurt and cashew butter, season with salt.

Roast cashew nuts in a coated pan without fat and remove.

Heat 1 tbsp oil and fry the mushrooms until golden brown, season with salt & pepper.

Fry the mince in another pan, season with salt and pepper.

Cook the pasta in boiling salted water according to the instructions on the packet.

Heat 1 tablespoon of oil in a pan, fry the fried eggs and season with salt.

Turn the eggs over, fry briefly, remove and cut into strips.

Serve the pasta with mince, mushrooms, carrots, tomatoes, beans, spring onions and eggs in bowls, sprinkle with sauce and cashews and serve.