Spring Bowl

Ready in 25 minutes



  • 800grams of potato (small)
  • sea-salt
  • Pepper (freshly ground)
  • 2tbsp olive oil (native)
  • 2tablespoons of lemon juice
  • 3tablespoons of agave syrup
  • 3tablespoons raspberry vinegar
  • 3tablespoons Dijon mustard
  • 600grams of peas (with pod, gives about 250 grams without pod)
  • 1bunch of radishes
  • 200grams of leaf spinach (baby spinach)
  • 1clove of garlic
  • Oil (for frying)
  • 1pack of edible flowers


  1. Scrub the potatoes thoroughly and cook in salted water for about 10 minutes, then allow to cool.
  2. Meanwhile mix olive oil, lemon juice, agave syrup, raspberry vinegar and Dijon mustard.
  3. Peel the peas, cut the radishes into thin slices and mix with the baby leaf spinach.
  4. Peel the garlic and chop in to fine slithers. Slice the cooled potatoes. Heat plenty of frying oil in a large pan and fry portions of the potatoes crisply from both sides. Finally, add the garlic, roast everything again briefly and season with salt and pepper. Let cool down. Then add the salad and the dressing.
  5. Garnish with edible flowers.