Italian power bowl

Step 1/ 3

• 2 blood orange
• 2 tsp honey
• 4 tbsp olive oil
• 4 tbsp pistachios
• 60 g radicchio

• small frying pan
• cutting board
• knife
• small mixing bowl

Segment half of the orange, set aside. Juice the other half. Mix together honey, olive oil, and blood orange juice until combined. Set aside. Toast pistachios in a small frying pan until fragrant. Roughly chop. Slice radicchio into bite-size pieces.

Step 2/ 3

• 2 tsp salt
• 2 tbsp white vinegar
• 2 egg

• slotted spoon
• medium pot
• cooking spoon

Bring a medium pot of water to a simmer. Add salt and white vinegar. Use wooden spoon to create a whirlpool, then slowly add egg. Let cook until egg white is set, approx. 3 min.

Step 3/ 3

• 240 g cooked pearl barley
• 4 tsp ricotta
• salt
• pepper

• small frying pan

Arrange pearl barley and radicchio in a serving bowl. Top with blood orange slices, toasted pistachios, ricotta, and poached egg. Drizzle everything with vinaigrette. Add salt and pepper to taste. Enjoy!

Enjoy your meal!