“SASHIMI” - SALAD & gratinated beetroots. Chop 200 g. of fresh salmon into sashimisized small pieces. Mix in a big bowl with the fresh squeezed juice of 3 small limes, some peperoncino oil, salt & pepper. Leave it in the fridge for ca 30 minutes to marinate. When it’s done add a sliced avocado, a bag of fresh chard, a chopped roman lettuce-thing and mixed seeds and roasted cashewnuts. Add some good oliveoil, salt and pepper. Boil the (organic) beetroots for ca 30 minutes until they’re soft. Slice them, add some goatcheese and grill them in the oven for 10 minutes. Add some oil and honey and chopped walnuts.
