Recipes

– 400G OF VEGETABLES

– 1 PEPPER (SLICED)

– 1 TIN OF CHICKPEAS

– 50G OF SUNFLOWER SEEDS

– A LITTLE BIT OF SALT

– PUT THE RADICCHIO; IF WE DON’T HAVE IT, USE TOMATOES

(KALE DRESSING – AT THE END)

– SPOONS OF MUSTARD, THE ONE WITH SEEDS

– 3 SPOONS OF HONEY

– 1 SPOON OF SALT

– HALF SPOON OF PEPPER

– 236 ML (OF OLIVE OIL) USE THE MEASURER

– 2 SPOONS OF RICE VINEGAR (ALSO BALSAMIC VINEGAR)

-1 RED CABBAGE CUT INTO FINE STRIPES

– PEELED AND GRATED CARROTS

– FINE CHOPPED

– A POMEGRANATE TO DECORATE

DRESSING:

2 LEMON JUICES

OLIVE OIL

-A LITTLE BIT OF SALT

-1 PACK OF ROCKET 120 G

-1 CUCUMBER (CUCUMBER) ‘

-2 AVOCADO

– 1/2 LETTUCE

– SPINACH 150 G

 – CHEESE (FETA)

-8 SLICED STRAWBERRIES

-400 G OF VERY FINE SLICED PURPLE CABBAGE

DRESSING 80 ML

– 2 GLASSES OF HOT WATER

– 2 COUSCOUS GLASSES

– 1 BROCCOLI

– 1 BAG OF PEA SKIN

– A BIT OF SALT (10 G)

– 30 G OF ALMONDS

– 5 G OF GROUND CHILLI

– 50 G OF SUNFLOWER SEEDS

– 50G OF PUMPKIN SEEDS

– 50G DRIED BLUEBERRIES (CRANBERRY)

– 1 SPOON OF GRATED GARLIC

– 115 ML OF SOYA

– 2 SPRING ONION SPOONS ONLY THE GREEN PART

– 1 SPOON OF GINGER

– 5 SPOONS OF CANE SUGAR

– 1 SPOON OF SESAME SEEDS

– 2 SPOONS OF SESAME OIL

– 115 ML OF RICE VINEGAR

– 115 ML OLIVE OIL

– COOK AT 240 DEGREES POER 8 MINUTES AND A HALF

– MARINATE IT WITH

• SALT
• SESAME
• SOYA SAUCE
• TERIYAKI SAUCE