2 | Fuji |
150 g | of boiled pearled barley |
300 g | of carrots |
400 g | of pumpkin peeled and cut |
50 g | di valerian salad |
Trentingrana grated cheese | |
Mixed salad seeds | |
Mixed nuts (walnuts, hazelnuts and almonds) | |
Apple vinegar | |
Extra virgin olive oil | |
Salt, pepper | |
rosemary |
A Buddha bowl is a trendy type of salad very in fashion today. Tasty and beautiful, with the special touch of our Fuji apples, so great in salads.
Endless sweetness
Required
The last ones to be picked. Fuji apples store their sugar becoming a delightful experience for every palate.
2 | Fuji |
150 g | of boiled pearled barley |
300 g | of carrots |
400 g | of pumpkin peeled and cut |
50 g | di valerian salad |
Trentingrana grated cheese | |
Mixed salad seeds | |
Mixed nuts (walnuts, hazelnuts and almonds) | |
Apple vinegar | |
Extra virgin olive oil | |
Salt, pepper | |
rosemary |
Slice the pumpkin and lay it in an oven dish. Season with salt, pepper and rosemary and pour some oil over the slices. Bake at 190° C for 40 minutes.
Peel the carrots and cut in round slices.
Core and slice the apples.
Shred the cheese.
Lay out the salad separating the barley, the fruit, the vegetables and the cheese in different compartments. Decorate with the seeds and nuts.
Emulsify the oil, salt and a little vinegar, and use for seasoning the salad.