Easter menu
Tag: Salad
Baked vegetable pan with warm chickpea and arugula salad
Recipe for 4 people
Lukewarm avocado and asparagus salad with carrot “hay” and black quinoa
A recipe from our former head chef Eckhard Fischer. Ingredients (for 4):
Ayurvedic Easter Menu
Colourful vegetable salad on a noodle nest with passion fruit dressing & stuffed savoy cabbage roll with carrot sauce,
Stuffed curly cabbage balls on fried potato salad
Stuffed curly cabbage balls on fried potato salad and vegetarian gravy (serves 4)
Rice Salad
Ideal for take away: Rice Salad with Orange and Mango
