Z-Cut Bowl Who doesn’t love to eat with their eyes? If you’re looking to add more veggies into your diet, we’ve got the perfect recipe for you. Beautiful and tasty, this recipe will inspire you to grab your favourite and most colourful ingredients to whip up a tasty brunch!
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SERVINGS
4

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PREP TIME:
30 MINS.

 

INGREDIENTS - BOWLS

  • 125 g arugula
  • 2 carrots
  • ½ cucumber (approx. 150 g)
  • 1 avocado
  • 8 radishes
  • 1 raw beetroot
  • 100 g feta cheese
  • 4 tbsp nut mixture with cranberries

RASPBERRY DRESSING

  • 100 g fresh or defrosted raspberries
  • 60 ml olive oil
  • 30 ml mild wine vinegar
  • 1 tsp mustard
  • salt
  • liquid honey, as desired

PREPARATION

Wash the arugula and spin dry. Clean and peel the carrots. Wash and clean the cucumber and cut in half lengthwise if desired. Cut the avocado in half, remove the pit and peel the flesh from the skin. Clean and wash the radishes. Peel the beetroot.

Divide the arugula evenly between the bowls. Grate the carrots on the ZWILLING Z-Cut Tower Grater on the medium grater. Coarsely grate the beetroot. Slice the cucumber, radish and avocado. Arrange the ingredients decoratively in the bowl.

Mix all the ingredients for the dressing, if necessary strain through a sieve. Season with salt and sweeten as needed. Drizzle the dressing over the ingredients.

Finally, grate the feta cheese on the fine grating surface over the bowls and serve sprinkled with the nut-cranberry mixture.

TIP

To avoid staining your fingers, it is best to wear gloves when processing the beetroot.