For the kofta, chop the onion, garlic, rolled oats and flaxseed in a food processor. Add kidney beans, tomato paste, parsley and ras el hanout. Mix everything well again, allowing the mass to remain slightly chunky. Add the mixture to the vital wheat gluten flour and knead briefly with your hands. Form about 14 small balls with slightly wet hands.

Preheat the oven to 200 degrees Celsius. Peel the asparagus and remove the woody ends. Cut into pieces approx. 3 cm long and mix with the olive oil. Season with a pinch of salt. Place on a baking tray lined with baking paper and cook in the oven for about 25 minutes. Turn halfway through.

Meanwhile, wash the arugula and strawberries. Cut the strawberries into bite-sized pieces. Depending on the size, tear the arugula into pieces. Whisk together the ingredients for the dressing and season with salt and pepper. Dilute with a little water to the desired consistency.

Roast the pine nuts in a pan without any oil and remove. Put a good dash of olive oil in the pan and fry the kofta on all sides until golden brown. Then pour 100 ml of water into the pan and let the balls steam with the lid on for about 5-6 minutes. Remove the lid, let the remaining water evaporate and fry the balls again on all sides until crispy.

Mix the asparagus, strawberries and rocket into a salad. Pour dressing and pine nuts on top. Place the vegan kofta on top and finally season everything with salt and pepper.