Ingredients (1 serving)

• 1 tsp. honey
• 2 T. olive oil
• 1 blood orange (segmented)
• 2 T. pistachio nuts
• 30 g red endive
• 1 T. white wine vinegar
• 1 tsp. salt
• 1 egg
• 130 g cooked pearl barley or spelt
• 2 tsp. ricotta cheese
• water for cooking
• salt and pepper to taste

Small pan, cutting board, cooking spoon, ladle, medium-sized pan, small mixing bowl, knife

Italian Power Bowl

Difficulty level: Simple
Time: 20 min. preparation
Nutrition per serving: Calories approx. 203 / Protein 6g / Carbohydrates 23g / Fat 10g

Cutting board, knife, small mixing bowl, small pan
1 tsp. honey / 2 T. olive oil / 1 blood orange / 2 T. pistachio nuts / 30 g red endive

1. Segment half of the blood orange and set aside. Juice the other half. Mix honey, olive oil and blood orange juice thoroughly. Set aside. Roast pistachio nuts in a small pan until the aroma comes out. Chop coarsely. Cut red endive into bite-sized pieces.

Medium pan, cooking spoon, ladle
Water for cooking / 1 tsp. salt / 1 T. white wine vinegar / 1 egg

2. Bring water in medium sized pan to a boil. Add salt and white wine vinegar. Create a vortex in the water using the cooking spoon. Then slowly add the egg into the middle of the vortex. Cook about 3 min. or until the white is firm.

130 g cooked pearl barley / 2 tsp. ricotta cheese / salt and pepper to taste
3. Arrange the cooked pearl barley and red endive in a serving bowl. Add the blood orange segments, roasted pistachios nuts, ricotta cheeses and poached egg on top of it. Dribble with vinaigrette. Season with salt and pepper. Enjoy!