Vinaigrette (made from oil, vinegar, salt and pepper)
Juice from 1/2 lemon
Freshly ground black pepper
Fleur de sel (unrefined sea salt)
1 tbsp Chia seeds
2 tbsp extra virgin olive oil
Preheat oven to 200° C. Peel beet and butternut squash and cut into small cubes. Place on baking tray and marinate with a bit of olive oil, salt and pepper. Cook for 20 minutes, turning 2-3 times. Hard-boil the eggs. Cook rice and lentils according to instructions on packet. Slice Emmental AOP into thin sticks. Cut avocado in half, drizzle with lemon juice and finely chop. Wash raw broccoli and cut into small pieces. Mix all ingredients with vinaigrette.
To dress put the warm rice in the middle of a large bowl and spread the vegetables, eggs, nuts, kernels and seeds on top. Sprinkle with parsley and serve.