Poké rosé bowl

Ingredients (4 servings):

• 8-12 Aviko Hashbrown Röstiko Rounds
• 4 eggs
• 200 ml beetroot juice
• 150 g red cabbage
• 75 ml white wine vinegar
• 2 tbs of sugar
• 200 g cauliflower florets
• 4 tbs of olive oil
• 1 small red onion
• 1 tomato
• 1 bunch of coriander (15 g)
• 2 avocados
• 2 limes
• 200 g red and yellow cherry tomatoes
• 4 sprigs of dill

Method

Preparation: 40 minutes

• Boil the eggs until hard, for 8 minutes. Drain the eggs. Do not shell the eggs, but roll them carefully over the work surface using 1 hand, to crack the shell all over. Lay the egg in their shells in a suitable bowl and add the beetroot juice. Turn them regularly.
• Slice the red cabbage into strips. Mix the vinegar with 75 ml of water, the sugar and a little salt. Pour this marinade over the cabbage and set aside.
• In the meantime, prepare the rösti rounds in accordance with the instructions on the packaging.
• Heat the grill pan. Mix the cauliflower florets with 2 tablespoons of olive oil, salt and pepper. Grill the cauliflower florets in 8-10 minutes until al dente; turn them occasionally.
• In the meantime, chop the red onion finely. Dice the tomato. Finely chop the coriander. Mix the onion and tomato
  with half of the chopped coriander. Season this salsa with salt and pepper to taste.
• Halve the avocados, push out the stone and remove the skin. Coarsely mash the avocado flesh with a fork. Mix the avocado purée with the remaining coriander and lemon juice. Season the guacamole with salt.
• Quarter the tomatoes. Mix them with 2 tablespoons of olive oil, salt and pepper. Carefully shell the eggs.
• Divide the rösti rounds, the sweet and sour red cabbage, the cauliflower, the tomatoes and the guacamole over 4 bowls. Spoon the tomato salsa on the rösti rounds. Place an egg in each dish and sprinkle with coarsely chopped dill and pepper to taste.
   

Tip: This dish is also ideal for tapas or as a shared dining dish.