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A rainbow wholewheat couscous bowl with a miso-tahini sauce

A rainbow wholewheat couscous bowl with a miso-tahini sauce

A quick veggie bowl with my current obsession - the miso-tahini sauce. Get whatever fresh stuff that is currently in your pantry, chop it up and smother in this sauce. Trust me, you can't go wrong with this. It is perfect for a quick lunch or a dinner!


1 cup wholewheat couscous

1 tsp pink himalayan salt

1 cup boiling water

1/2 sweet potato, peeled and cut into matchsticks

1 tbsp oil

1/2 avocado, thinly sliced

1/4 small cucumber, thinly sliced

1 radish, thinly sliced

1/4 small red cabbage, thinly sliced

2 plum tomatoes, quartered

Handful of fresh coriander

Handful of kale, shredded

Salt, to taste

Pepper, to taste

Red chilli flakes, to taste


For the sauce:

75 ml white miso paste

50 ml tahini

1/4 tsp Dijon mustard

1 tsp rice vinegar

1,5 tsp lime juice

1/2 tsp soy sauce

75 ml water




Preheat oven to 200C.

Place couscous and salt in a bowl and top with boiling water. Cover with plastic wrap and leave to soak for 10 minutes. Fluff with a fork.

Place sweet potato chips on a baking tray lined with baking paper and drizzle with oil. Season with salt and pepper. Roast for 20-25 minutes until crispy and tender. Turn half way. 

To make the sauce, combine all ingredients in a bowl and whisk until smooth.

Place the couscous, sweet potato chips and sliced veggies in a bowl. Top with the sauce, fresh coriander and red chilli flakes. Enjoy!



Nectarine & strawberry galette

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