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Rice salad with gooseberries and trout
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 355
  • Fat about 5g
  • Carbohydrates about 53g
  • Protein about 18g
This is needed
This is needed for 4 people
  • 250 g basmati, lentil & quinoa mix (e.g. Karma)
  • 5 dl water, boiling
  • 0.5 tsp salt
  • 300 g gooseberries
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 2 tbsp cane sugar
  • 2 tbsp apple vinegar
  • 2 tbsp water
  • a little pepper
  • 0.25 tsp salt
  • 1 kohlrabi, cut into sticks
  • 0.5 bunch dill, torn into pieces
  • 150 g smoked trout filets, torn into pieces
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And that's how it's done
And that's how it's done
Bring the water to the boil, add the salt and rice mix, simmer (uncovered) over a low heat for approx. 10 mins., cover and leave to fluff up on the switched-off hob for approx. 5 mins., remove the pan from the heat.
Heat the oil in a pan. Sauté the shallot, add the gooseberries and sauté briefly. Add the sugar, vinegar and water, season, cover and simmer for approx. 5 mins.
Mix the kohlrabi, fish, dill and gooseberries into the rice, plate up.