4
Superfood Bowl with grilled calf's liver
0 - 30 minutes
calf's liver
*
veal grilling
439
Preparation
Mix the calf's liver with the thyme leaves, peppercorns and olive oil and marinate, covered, for 2 hours in the refrigerator. Take out of the fridge at least half an hour before grilling so that it can reach room temperature.
Put the couscous in a bowl. Bring the vegetable stock to the boil, stir in Ras el Hanout. Cover the couscous with vegetable broth and let it simmer until done. Then stir in the lemon zest and parsley.
Peel the beetroot and grate raw. Mix in a bowl with lemon juice and walnut oil. Season with salt and pepper to taste.
Clean the salad mix, wash and spin dry. Remove the seeds from the pomegranate. Divide the couscous, beetroot and salad mixture into four bowls. Sprinkle the linseed over the beetroot.
Remove the liver from the marinade and grill on the hot grill over direct heat for 2 minutes on each side. The core temperature should be 58-60°C (136-140°F). Then remove from the grill, cut into strips and now season with salt and pepper to taste. Spread over the bowls in a central strip. Sprinkle the pomegranate seeds on top and arrange the microgreens. Enjoy your meal!
Ingredients:
- 400 g or 4 slices of calf's liver
- 1 tbsp of thyme leaves
- 1 tsp of black peppercorns
- 3 tbsp of olive oil
- 200 g of couscous
- 400 ml of hot vegetable stock
- 1/2 tsp of Ras-el-Hanout
- 1 large pinch of organic lemon zest
- 2 tbsp of chopped flat-leaf parsley
- 2 small tubers beetroot
- 1 tsp of lemon juice
- 1 tbsp of walnut oil
- Salt and pepper
- 2 handfuls of wild herb salad mix
- 1 pomegranate
- 1 tbsp of linseed
- 4 tbsp of microgreens (e.g. cress, alfalfa or pak choi)
Plus:
- some vinegar-oil dressing for serving
Nutrition values
52
15
23
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