An easy to prepare salad, healthy and tasty! You can serve it as a side dish (butternut cakes will simply be delicious with that) or you can eat it in a wrap – adding falafel for instance. 

For 4 servings

Ingredients:

2 onions
2 tablespoons extra virgin olive oil
1 piece (around 1 cm long) of ginger
1 teaspoon garam-masala
400 gr of cherry tomatoes
1 pot of chickpeas (around 350 gr)
300 gr of fresh spinach

1 cup of Greek yogurt
1 teaspoon curcuma powder
1 tablespoon of mint leaves, chopped

Directions:

Peel and chop the onions. Grate thinly ginger. 

In a pan, heat the extra virgin olive oil at medium temperature. Add the onions, stir-fry until it softens and becomes transparent. Add ginger and garam-masala, cherry tomatoes cut in 2 and the chickpeas, strained and washed. Cook and stir for around 5 minutes and then add the spinach. Cook stirring until the spinach leaves become soft. 

In a bowl, mix yogurt, curcuma powder and chopped mint leaves.

Serve lukewarm or cold. 

Suggestions:

This recipe is of Indian origin, so you may serve it with chapati bread.

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This is a great salad that combines healthy and savoury ingredients. Vegetarian, vegan, lactose-free, gluten-free: it is suitable to everyone and to all tastes. You can have it as a meal or it can accompany another dish - have you thought of our Cheese-filled Phyllo Pie??

For 4 servings

Ingredients:

100 grams of dried chickpeas (or 1 can of chickpeas)
½ teaspoon of baking soda
½ cup of quinoa
100 grams of fresh spinach
300 grams of pumpkin, peeled, deseeded and chopped into chunks
3 TSP of a mix of pistachios and sunflower seeds
5 TBSP of extra virgin olive oil
½ teaspoon of paprika
Salt
2 TBSP of raisins
Juice of 1 or 2 oranges
Juice of 1 lemon

Directions:

24 hours in advance, add the chickpeas to a large bowl and cover largely with water – consider that
chickpeas will re-hydrate and will triple the size. Add ½ teaspoon of baking soda. Soak the dried
chickpeas for 24 hours.

Then dry and rinse the chickpeas well.

Add the chickpeas to a large pan and cover with water – again, chickpeas will absorb a lot of water
so be generous! Bring to boil and then let simmer for at least one hour and a half – 2 hours –
chickpeas are ready when they are firm but soft.

Pre-heat oven at 190°. Place in an baking pan the pumpkin and chickpeas. Season with salt, 4 TBSP of extra virgin olive oil, paprika and the juice of 1 orange. Bake for 45 minutes, or until pumpkin is soft. Stir regularly to ensure pumpkin and chickpeas do not burn. Add more orange juice if needed. Pumpkin must remain firm and should not dry.

In the meantime, in a pan, bring to boil 1 cup of water with a pinch of salt. When boiling, add quinoa and cook for 15 minutes or until water is absorbed. Let it cool in the pan.

Let the pumpkin and chickpeas cool as well.

Quickly roast in a pan pistachios and sunflower seeds.

In a serving tray, place pumpkin, chickpeas, spinach, quinoa, raisins, mix well, add extra virgin olive oil, lemon juice, pistachio and sunflower seeds, and mix.

Add a pinch of salt if needed before serving.



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Tomato and mozzarella salad…traditionally Italian! Caramelize the cherry tomatoes for a unique and innovative taste.

Serves 4

Ingredients:

100 gr of salad, mixed green, arugula…
20 cherry tomatoes
200 gr buffalo mozzarella
Thyme
Oregano
Extra virgin olive oil
Salt
Sugar
Balsamic vinegar

Directions:

​Preheat the oven to 160°C (320°F).

Wash then slice the cherry tomatoes into halves. Prepare a baking tray covered with cooking foil, lay out the tomatoes on the foil facing up. Prepare your seasoning using 3 tbsp extra virgin olive oil, 1 tbsp sugar, salt, oregano and thyme. Brush the seasoning onto the cherry tomatoes, making sure you season each one evenly.

Bake the tomatoes for 90 minutes, minding that they do not burn.

Once the tomatoes are baked and have cooled you are ready to make your salad. In a bowl, mix salad, tomatoes and the sliced mozzarella.  

Season with a vinaigrette made of 1 tbsp salt, 1 tbsp extra virgin olive oil and 1 tbsp balsamic vinegar.

This recipe is perfect for picnics, packed lunches and summer dinners. Tasty, simple and quick.

Serves 6

Ingredients:

• 2 tsp capers - rinsed
• extra-virgin olive oil
• 1 lemon (preferably bio)
• 250 gr cherry tomatoes
• salt
• 1 aubergine (approx. 400 gr)
• 20 gr pine nuts
• 4 tsp breadcrumbs

Directions:

Thinly slice the aubergine. Place the slices in a strainer and cover them with salt, leave for 10 minutes. This will help rid the aubergine of any bitterness.  

In a bowl, mix the capers, 2 tablespoons of extra-virgin olive oil and some finely grated lemon peel.
Cut the cherry tomatoes into quarters, marinate them in a bowl with salt and 2 tablespoons of extra-virgin olive oil.

Lightly brush the aubergine slices with olive oil and grill them. Then dice them into small chunks.
Toast the pine nuts and the breadcrumbs in a pan, stir frequently to avoid burning.
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Cook the pasta in boiling water with  a pinch of added salt. Drain and cool with cold water.
Mix the pasta with the aubergine, capers, cherry tomatoes, pine nuts and breadcrumbs. Add some more extra-virgin olive oil if too dry.