- 2 rolls of De Hobbit lupeh (2 x 170 g) - 200 g grain (oats, spelt, etc.) - 350 to 400 g sweet potato - 1 bulb of fennel - 150 g cooked chickpeas - a pinch of paprika powder - 10 radishes - ± 200 g spinach - 25 g bean shoots (sprouts) - olive oil - pepper and sea salt For the dressing: - 1 teaspoon turmeric - 4 teaspoons white miso - 2 tablespoons lemon juice (± 1 lemon) - 2 tablespoons water - 6 tablespoons olive oil - 2 teaspoons tahini - 2 teaspoons maple syrup or other sweetener For the lupeh marinade: - 100 ml neutral oil - 1.5 teaspoons sesame oil - 1 tablespoon soy sauce - 1 tablespoon sweet soy sauce (ketjap) - 1 large clove of garlic, pressed - pinch of salt
Preheat the oven to 200°C and cover a baking tray with baking paper. Cook the grains as directed on the packet. Mix together the ingredients for the lupeh marinade. Thinly slice the lupeh and marinade for 10 minutes. Lay the slices of lupeh on the baking tray and roast for 15 minutes or until crisp and golden brown. In the meantime, rinse and wash the sweet potato and cut into 1 cm slices. Cut the fennel into strips, or slices, whichever you prefer. Mix the sweet potato and fennel with the olive oil, pepper and salt, and bake in the oven until golden brown. Rinse and dry the chickpeas on a kitchen towel then fry them off quickly, with a pinch of paprika, in a non-stick pan. Finely slice the radishes. Make the turmeric/lemon dressing by whisking the ingredients well and seasoning to taste. Fill 4 bowls with a handful of spinach, a quarter of the grain and the roast vegetables. Garnish with the chickpeas, bean shoots and radish. Serve with the turmeric/lemon dressing.