Lentil-dinkel-salad with roasted vegetables, endives, radicchio & feta.

Lentil-dinkel-salad with roasted vegetables, endives, radicchio & feta.

We knew that we would prepare a buffet for 70 participants of the Performance Marathon, so we bought some ingredients (lentils and spelt)  in advance to complement the vegetables and fruit we would get from the markets. After we received endives, aubergines and carrots, we decided to make use of the weck jars lent to us by the Institut f. Raumexperimente and prepared these colourful pots full of goodness.

Lentil-spelt-salad with roasted vegetables, fresh endives and feta in weck jars


weck jars to serve the salad in

(quantity depends on the amount of people)

lentils, spelt, carrots, aubergines, endives, feta, fresh herbs (radicchio, chives, parsley)

dressing: oil, balsamic, mustard, honey, salt & pepper


1. cook lentils and spelt separately until firm to the bite. drain the water and let cool down.

2. mix lentils & spelt together and cover with dressing and let it sit.

3. cut the vegetables (carrots and aubergines) in bite-sized pieces and place on baking sheet.

4. sprinkle with salt, pepper and olive oil.

5. roast in oven until slightly brown. let cool down.

6. cut the endives, herbs and feta (into cubes) and organize the layering of the salad as you wish.

et voilà.

bon apétit.

Apple compote


This proved to be quite a popular dish with our guests at the dOCUMENTA (13) dinner. The days of August in Kassel were filled with heat, so we wanted to create something refreshing as a dessert. We were presented with boxes full of tangy apples but no oven (which eliminated all ideas of making anything baked like a tart/crumble etc). However, we did have a pot huge enough to accommodate the masses of apples. So we made this apple compote. The mint and cinnamon add a real twist and the compote can be enjoyed warm or cold.

Ratio (alternate according to your resources)

20 apples:2 cinnamon sticks:1 bundle of mint

 1.  Peel and chop up however many apples you have

2.  Put them into a pot and boil at a low flame

3.  Add the cinnamon sticks and mint

4.  Stir continually whilst waiting for the compote to become fluid (add water if necessary)

5.  Take off the stove when the compote tastes like mint and cinnamon and cool.


This is one of our favourite recipes. We came up with this whilst cooking for the participants of the venture weekend organised by Climate KIC. Inspired by the Christmas season, we added almonds and figs to this Mediterranean salad. The recipe works just as well in the summer though – it’s simple, fresh and light. Enjoy!

Ratio for the salad (alternate according to your resources):

20 clementines: 6 oranges: 10 carrots: 15 almonds: 10 figs

  1. Chop up the clementines and oranges into small pieces
  2. Grate the carrots
  3. Mix it all up in a bowl
  4. Add the almonds and figs (chop into small pieces if necessary)

Ratio for the vinaigrette:

6 table spoons balsamic vinegar: 4 table spoons olive oil: 1 tea-spoon mustard: X salt & pepper

  1. Mix the vinegar and mustard first (the mustard dilutes better this way)
  2. Then add the rest of the ingredients and pour over the salad