Buddha Bowl
Ingredients
• 4 giant prawns,
Intestine removed
• 1 poussin or small
chicken
• 1 Hokkaido pumpkin
• 2 avocados
• 120 g wild broccoli
• 2 garlic cloves, chopped
• 2 sprigs of lemon verbena
• Olive oil
• Lemon juice
• Salt
• Sugar
• Ras el Hanout-
Spice mix
• Espelette pepper
For the lettuce:
• 120 g meadow herbs
mixture
• 80 g frisée
• 100 g lamb’s lettuce, washed
• 8 g Aztec sweet herb
• 2 g yarrow
• 1 bunch of colorful radishes
• 1 tbsp Dijon mustard
• 1 tsp honey
• 80 ml olive oil
• Vinegar
• some water
• Sea-salt
• Cayenne pepper
For the chickpea
Lentil salad:
• 500 g lentils, after
Packing instructions
pre-cooked
• 500 g chickpeas,
according to package instructions
pre-cooked
• 4 onions
• Ras el Hanout-
Spice mix
• 1 bunch of fresh coriander,
chopped
• other fresh herbs
of your choice, chopped
• Garlic
• Olive oil
• Sea-salt
For decoration:
• Red Amaranth
• 15 g violet mix
preparation
For the chickpea and lentil salad, place the unpeeled onions directly on the coals and grill until they are burnt on the outside, then peel and chop. Mix together with mustard, herbs, ras el hanout and olive oil to make a dressing. Mix with the lentils, half of the chickpeas and ½ bunch of coriander. Sea salt gives the whole thing the necessary seasoning. Puree the remaining chickpeas with ½ bunch of coriander, garlic as desired and a little olive oil to make a delicious oriental dip and place in a small bowl.
Make a paste in a blender from the meadow herb mixture with mustard, salt, honey and a pinch of cayenne pepper, then mix it with oil, vinegar and a little water to make a green herb dressing. Marinate the various leaf salads with it and arrange them in the bowl, as well as the chickpea and lentil salad. Place the small bowl with the chickpea dip in the middle of the bowl.
Marinate halved and pitted avocados with lemon juice and good olive oil. Remove the seeds from the pumpkin, cut into wedges and marinate with salt, sugar, Ras el Hanout spice mix and a little olive oil. Marinate the prawns with chopped garlic, lemon verbena and olive oil. Rub the poussin with a little Piment d'Espelette and salt. Wash the wild broccoli briefly and then season with salt and olive oil. All prepared and marinated ingredients are now placed on the grill and cooked on the grate. The individual components can get a little grill coloring. Then remove the avocados from their shells and season with olive oil and sea salt. Place the prawns in the salad bowl, place the pumpkin wedges and the wild broccoli from the grill directly in the bowl. Season the cooked chicken with a little Piment d'Espelette and salt and remove the skin. Drape the legs and breasts on the bowl. Decorate the whole thing with red amaranth and add some violets for a refreshing color.
Jörg Hibbard: "The Buddha Bowl relies on all components being fully prepared and served in a bowl for several people. The focus here is clearly on being together and socializing. It takes a bit of preparation time, but it's definitely worth it!"
FIRE&FOOD Issue 4-2017
