Rye bowl with plum and arugula

Name: Rye bowl with plum and arugula
Yield: 3 servings
Cuisine: British
Ingredients: 180 g rye; 3 tbsp hemp seeds (peeled); 2 tbsp EVOO (Greek Koroneiki cold pressed); 12 small plums; 1 handful raw almonds; 80 g arugula; 12 big mint leaves; 3 tsp real balsamico (>50% sugars); 1/2 tbsp raw honey (optional)

Jordy @jordy

Netherlands

Rye bowl with plum and arugula

Saved

Ingredients

3 servings

180 grye
3 tbsphemp seeds (peeled)
2 tbspEVOO (Greek Koroneiki cold pressed)
12small plums
1 handfulraw almonds
80 garugula
12big mint leaves
3 tspreal balsamico (>50% sugars)
1/2 tbspraw honey (optional)

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Steps

1

Cut plums in half, remove seed and bake in oven on 220 Celcius.
2

Add around 500ml of water to the rye and let it boil for at least 45 min on medium heat until it's soft enough to be eaten.
3

Then add 3 tbsp hemp seeds, 1 tbsp EVOO and 1 tbsp honey to the rye before mixing everything and closing the lid again.
4

Add 1 tbsp EVOO to the arugula and mix.
5

Now serve the rye, plums and arugula on a plate and top with almonds, ripe up mint and balsamico.