- Buddha bowl with apples
- STEP 1
- STEP 2
- STEP 3
- STEP 4
- STEP 5
- STEP 6
Ingredients
| 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 |
Preparation
20 minutes
Servings
4
Difficulty
Easy
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.
Fuji Melinda
Endless sweetness
Required
2
The last ones to be picked. Fuji apples store their sugar becoming a delightful experience for every palate.
Ingredients
| 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 |
Preparation
20 minutes
Servings
4
Difficulty
Easy
STEP 1
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.
STEP 2
Peel the carrots and cut in round slices.
STEP 3
Core and slice the apples.
STEP 4
Shred the cheese.
STEP 5
Lay out the salad separating the barley, the fruit, the vegetables and the cheese in different compartments. Decorate with the seeds and nuts.
STEP 6
Emulsify the oil, salt and a little vinegar, and use for seasoning the salad.
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