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seeds or pitta bread sticks, the more colourful and diverse
the better. Even amateur chefs are joining the trend. “The
away-from-home culture, shaped by time pressure and the
pressure to succeed, is increasingly affecting consump-
tion-aware and sustainability-oriented consumers, who are
rediscovering the fun of preparing their own healthy meals
at home,” explains Minhoff. They are using ingredients
whose origin is clear. Gourmet products, regional and
ecological are also trendy themes.
3 2 0 , 0 0 0 CUP S P E R HOUR
When it comes to the combination of quality, health
awareness, sustainability and mobility, consumers require
smart solutions for transporting purchased or homemade
meals with ease. Ideally without packaging waste. In the
Indian city of Mumbai, the concept of the mobile lunch has
been popular for a long time and follows the zero waste
Do-it-yourself
Peel the carrots, wash the courgette and use the coarse grating
attachment to grate them separately into the salad to-go.
Cut the radicchio into fine strips. Slice the almonds using the
slicing attachment and finely grate the pecorino cheese using
the grating attachment. For the dressing, generously season all
the ingredients with salt and pepper – the pure dressing may
taste a little too salty – and shake well in a tightly sealed glass
with screw-on lid. Arrange the grated vegetables in layers, top
with radicchio and spinach, sprinkle almonds and pecorino on
top and just before eating pour over the dressing.
PREPARATION
Quick
layer salad
Beets in a variety of
shades make this a very
colourful and healthy lunch.
MAKES ONE GLASS
2 carrots, 2 yellow beets, 2 purple carrots
1 courgette, 5 radicchio leaves, 1 handful
baby spinach, 2 tbsp almonds, 30 g pecorino,
4 tbsp cooked colourful quinoa
FOR THE DRESSING
2 tbsp yuzu juice (Asian food store; or strongly
salted lemon juice), 1 tbsp lemon jelly,
Zest of one and juice of two untreated
lemons, salt & pepper, 6 tbsp cold-pressed
sunflower oil
“The away-f rom-
home culture af f ects
sustainability-
oriented consumers”
YOUR OWN PICNIC
Whenever the weather in Northern Germany permits, the
author enjoys her lunch break outdoors. A healthy salad is
quick to make in the morning with the WMF Salad-to-go and
stays fresh until lunchtime in the handy bowl with integrated
dressing container.
by WMF
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