Ingredients (serves 1)

• 1 teaspoon of honey
• 2 tablespoons of olive oil
• 1 blood orange (in segments)
• 2 tablespoons of pistachios
• 30 g of radicchio• 1 tablespoon of white wine vinegar
• 1 teaspoon of salt
• 1 egg
• 130 g of cooked pearl barley or spelt
• 2 teaspoons of ricotta
• Water for boiling
• Salt and pepper for seasoning


Utensils:
small frying pan, chopping board, wooden spoon, ladle, medium-size pot, small mixing bowl, knife

Italian Power Bowl

Difficulty: Easy
Time: 20 min. preparation
Nutritional values per serving: Calories approx. 203 / Protein 6g / Carbohydrate 23g / Fat 10g


Chopping board, knife, small mixing bowl, small frying pan
1 teaspoon of honey / 2 tablespoons of olive oil / 1 blood orange / 2 tablespoons of pistachios / 30 g of radicchio

1. Fillet half the blood orange and put to one side. Extract the juice from the other half. Mix the honey, olive oil and blood orange juice thoroughly. Put to one side. Toast the pistachios in a small frying pan until their aroma develops. Chop coarsely. Cut the radicchio into bite-size pieces.

Medium-size pot, wooden spoon, ladle
Water for boiling / 1 teaspoon of salt / 1 tablespoon of white wine vinegar / 1 egg

2. Bring some water to the boil in a medium-sized pot. Add the salt and white wine vinegar. Use a wooden spoon to create a vortex in the water. Slowly place the egg in the centre of the vortex. Boil for around 3 minutes until the egg white solidifies.

130 g of cooked pearl barley / 2 teaspoons of ricotta / Salt and pepper for seasoning
3. Place the cooked pearl barley and radicchio in a serving bowl. Add the blood orange slices, toasted pistachios, ricotta and poached egg on top. Drizzle with vinaigrette. Season with salt and pepper. Enjoy!