Peel and dice the turnip, bring to the boil with the spelled, cook both for 40 minutes over medium heat.

Clean, wash and cut the kale, red cabbage and leek into fine strips.

Clean and wash the lamb’s lettuce.

Wash, core and quarter the pear and cut across into slices.

Roast the walnuts in a pan without fat and chop them roughly.

Mix the oil, mustard, honey and vinegar well and season with salt.

Peel the garlic.

Wash the chives and shake dry.

Chop finelythe garlic and chives, stir into the yoghurt, season with salt.

Arrange everything in bowls, sprinkle with pear cubes and walnuts and drizzle the dressing, serve with the yoghurt dip.