2 broccoli (Bimi = long broccoli) 1 cup spelt grains 1/2 head celery 1 eggplant 1/2 avocado 2 hands full of colourful lettuce (radicchio, lamb's lettuce & leaf lettuce) 2 tbsp balsamic vinegar 2 organic eggs 2 tbsp cider vinegar 1 lemon (juice thereof) 2 tbsp olive oil Rock salt without fluoride freshly ground black pepper
Clean and peel the celery and cut into small cubes. Cook in a pot for 10 minutes until soft.
Boil 1 cup of spelt grains in 2 cups of water for 10 minutes until soft.
Wash and dice the eggplant. Place on a baking tray lined with baking paper and spread balsamic vinegar on top. Mix with a spoon so that the eggplant cubes absorb the balsamic vinegar. Put the broccoli on the baking tray as well. Put in the oven at 180 degrees circulating air for about 15 minutes.
Halve the avocado and cut out thin slices. Garnish 1/2 of each half on a plate.
In a pot with lightly salted water and 4 tbsp apple vinegar, whip 2 eggs and let them glide in. Cook for 2 minutes and lift out.
Wash the salad and add to the bowls.
Garnish all other ingredients in the bowl and add cider vinegar, olive oil, lemon juice, salt & pepper.