Rinsepearl barley and cook according to package instructions.

Clean and wash the savoy cabbage and cut into large strips.

Mix with 1 teaspoon of rapeseed oil, add salt and massage in the oil with your hands so that the cabbage becomes supple.

Clean the mushrooms and cut them in slices.

Heat 1 teaspoon of oil in a pan and sauté the mushrooms over a medium heat for about 5 minutes and season with salt.

Clean and wash the red cabbage and cut into fine strips.

Mix the red cabbage with 1 teaspoon of rapeseed oil, salt and massage gently with your hands.

Wash, quarter and core the apple and cut into fine wedges.

Chop the hazelnuts, mix with vinegar and honey and season with salt.

Cook the eggs in boiling water for 5 ½– 6 minutes until soft.

Peel and halve the eggs.

Arrange pearl barley, savoy cabbage, red cabbage, mushrooms and apple wedges in 2 bowls.

Drizzle the dressing over it and place 2 halves of the egg on the bowl.