Vegan | Vegetarian

12 Tbsp. rye grain

1 leek

1 bunch of radishes

4 Tbsp. canola oil (cold pressed)

2 Tbsp. wine vinegar or lemon juice

1 pinch of sea salt

1 pinch of pepper

1 tsp. apple concentrate

2 Tbsp. water

125 g tofu

1 bunch of chives

Soak rye grains for several hours, then cook in soaking water until tender, approximately 40 minutes (sprouted grains also work well for this salad). Wash leeks and radishes and cut into thin slices. Combine oil, vinegar or lemon juice, sea salt, pepper, apple juice concentrate, and water, cut tofu into small cubes and marinate in prepared dressing for approximately 30 minutes. Then mix everything together. Add additional seasoning (optional) and garnish with chives.

Extra tip*

For increased energy needs, allow for a serving of seasonal fruit for dessert.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 557 kcal | Protein 20.3 g | Carbohydrates 61 g | Fibre 15.2 g | Fat 25.3 g