Salads
Raw vegetable salad
with walnut vinaigrette
Preparation time: approx. 25 minutes
Per portion approx. 485 kcal / 2037 kJ
26 g P, 39 g F, 9 g CH
Serves 4
150 g carrots
150 g celery stalks
2 hearts of romaine lettuce
1 apple
4 tbsp white wine vinegar
6 tbsp oil
3 tbsp walnut oil
salt, pepper
½ tsp sugar
50 g walnut kernels
4 stalks flat-leaf parsley
1 Wash and peel the carrots and cut diagonally into thin slices. Wash and peel the celery, pull off the strings and cut the stalks diagonally into thin slices. Chop the celery leaves and set aside.
2 Trim the romaine lettuce, then wash and spin dry. Wash the apple and cut into quarters, then remove the seeds and cut into thin slices. Blend with 1 tablespoon of the vinegar.
3 Stir together the oil and walnut oil with the remaining 3 tablespoons vinegar, salt and pepper to make a vinaigrette.
4 Dry-roast the walnuts in a non-stick pan until golden. Wash and pat dry the parsley, then pull off the leaves and chop roughly. Arrange the apple slices, vegetables and romaine lettuce on a plate and sprinkle over the vinaigrette. Combine carefully and garnish with the walnut kernels, parsley and chopped celery leaves.
Courgette salad
with raisins and olives
Preparation time: approx. 20 minutes
Per portion approx. 388 kcal / 1630 kJ
10 g P, 28 g F, 22 g CH
Serves 4
2 tbsp sherry
2 tbsp sherry vinegar
4 tbsp olive oil
1 tsp mustard
salt, pepper
100 g raisins
150 g sheep's cheese
200 g pitted black olives
500 g courgettes
1 lollo rosso lettuce
1 tbsp oregano leaves
1 Make a dressing out of the sherry, vinegar, olive oil, mustard, salt and pepper. Wash the raisins in hot water, crumble the cheese and slice the olives. Combine with the dressing.
2 Wash and dry the courgettes. Trim the ends, cut the courgettes lengthways into quarters and slice the quarters. Arrange the lollo rosso leaves on plates. Top with the courgettes and pour over the salad dressing. Garnish with oregano leaves before serving.
Portuguese salad
with egg and green peppers
Preparation time: approx. 20 minutes
Per portion approx. 113 kcal / 474 kJ
4 g P, 7 g F, 6 g CH
Serves 4
2 large, firm tomatoes
2 green peppers
3 carrots
1 Spanish onion
1 egg
1 bunch parsley
5 radishes
1 lettuce
1 tbsp freshly chopped dill
5 tbsp oil
5 tbsp vinegar
salt, pepper
1 Wash the tomatoes. Remove the stalks and slice the tomatoes. Trim and wash the peppers and remove the seeds. Cut the peppers into strips. Wash, peel and grate the carrots.
2 Peel and thinly slice the onion. Hard-boil the egg, then peel and slice. Wash and pat dry the parsley, then pull off the leaves and chop them. Slice the radishes. Wash the lettuce, then spin dry and shred the leaves.
3 Place all the vegetables in a salad bowl. Make a salad dressing out of the remaining ingredients, then pour over the salad and combine. Top with slices of hard-boiled egg and sprinkle with parsley leaves.
Stuffed rice paper rolls
with mixed vegetables
Preparation time: approx. 40 minutes
Per portion approx. 333 kcal / 1399 kJ
10 g P, 35 g F, 6 g CH
Serves 4
8 sheets rice paper
8 leaves oak leaf lettuce
1 bunch radishes
500 g celery stalks
1 red pepper
1 yellow pepper
3 pears
100 g pine nuts
225 g yoghurt
2 tbsp creamed horseradish
100 g curd
1 tbsp chilli powder
½ bunch coriander
1 Soak the rice paper in water briefly, then place on a tea towel and leave to soften. Wash and dry the lettuce leaves.
2 Trim, wash and slice the radishes. Trim and wash the celery stalks and cut them into pieces. Trim and wash the peppers, then remove the seeds and cut the peppers into strips. Trim the pears, then peel and halve them. Remove the seeds and cut the flesh into strips. Combine everything in a bowl.
3 Add the pine nuts to the salad ingredients. Blend the yoghurt with the creamed horseradish, curd and chilli powder. Wash and pat dry the coriander, then pluck off the leaves and add to the dressing. Place a lettuce leaf on each piece of rice paper and arrange the salad ingredients on top. Sprinkle over some dressing, then fold over the sides and roll into a sausage shape. Arrange the rice paper rolls on plates and serve.
Gourmet frisée salad
with Gorgonzola and walnuts
Preparation time: approx. 25 minutes
Per portion approx. 609 kcal / 2559 kJ
5 g P, 14 g F, 6 g CH
Serves 4
150 g walnuts, chopped
1 tbsp Dijon mustard
1 tbsp red wine vinegar
2 tbsp walnut oil
salt, pepper
400 g frisée lettuce
2 pears
250 g Gorgonzola
1 Dry-roast the walnut kernels in a pan. Stir together the mustard and red wine vinegar, and season to taste with salt and pepper.
2 Wash and dry the frisée and divide into bite-sized pieces. Trim the pears, then peel and halve them. Remove the seeds and dice the flesh.
3 Cut the Gorgonzola into small strips. Combine the salad ingredients, then arrange on plates and drizzle over the dressing.
Grilled tomato salad
with paprika
Preparation time: approx. 20 minutes (plus grilling and standing time)
Per portion approx. 206 kcal / 865 kJ
2 g P, 18 g F, 6 g CH
Serves 4
500 g firm
tomatoes
2 red peppers
1 red onion
1 garlic clove
6 tbsp olive oil
2 tbsp mild red wine vinegar
salt, pepper
1 tbsp freshly chopped
coriander
1 Wash the tomatoes and peppers, then remove the stalks, trim and dry. Place the vegetables under a hot grill until the skins turn black and start to blister. Leave to cool slightly, then remove the skins.
2 Slice the tomatoes; remove the seeds and white pith from the peppers and cut into thin slices. Peel and chop the onion. Peel and finely chop the garlic.
3 Make a dressing from the oil, vinegar, salt and pepper, and stir in a bowl with the chopped onion and garlic. Add the vegetables, combine well, and blend in the coriander.
4 Leave to stand for at least 1 hour. Serve Grilled Tomato Salad with bread or rolls.
Asparagus salad
with strawberries
Preparation time: approx. 30 minutes (plus cooking time)
Per portion approx. 143 kcal / 600 kJ
4 g P, 4 g F, 5 g CH
Serves 4
600 g white asparagus
salt
250 g strawberries
3 tbsp orange juice
100 g crème fraîche
2 tbsp tarragon vinegar
2 tbsp sunflower oil
pepper
1 tbsp green peppercorns
1 Wash and peel the asparagus, trim the ends and cut the stalks into pieces about 3 cm long. Blanche in salted boiling water until al dente. Drain and leave to cool.
2 Trim and quarter the strawberries. Combine the orange juice with the crème fraîche, tarragon vinegar and oil, and season to taste with salt and pepper.
3 Combine the asparagus and strawberries in a bowl and pour over the dressing. Garnish with green peppercorns before serving.
Avocado salad
with fruits
Preparation time: approx. 25 minutes
Per portion approx. 390 kcal / 1639 kJ
6 g P, 40 g F, 5 g CH
Serves 4
200 g blackberries
3 avocados
2 tbsp lemon juice
200 g mushrooms
2 tbsp safflower oil
salt, lemon pepper
150 g cherry tomatoes
4 tbsp grapefruit juice
3 tbsp banana juice
3 tbsp Grenadine
3 kiwi fruits, puréed
6 tbsp pumpkin seed oil
125 ml vegetable stock
Pepper
1 Wash and dry the blackberries. Halve the avocados, remove the stones, then peel the flesh and slice thinly. Sprinkle over the lemon juice.
2 Trim the mushrooms, then wash and dry them and cut into slices. Heat the safflower oil in a pan and sauté the mushrooms. Season with salt and lemon pepper. Trim, wash and halve the cherry tomatoes, then add them to the onions and simmer for about 3 minutes. Remove from the pan and leave to cool.
3 Fold in the blackberries and avocado slices. Blend together the juices and puréed kiwi fruits, pumpkin seed oil and vegetable stock. Season with salt and pepper. Pour the dressing over the salad and garnish with kiwi fruit slices before serving.
Artichoke salad
with truffles
Preparation time: approx. 20 minutes
Per portion approx. 244 kcal / 1024 kJ
5 g P, 22 g F, 8 g CH
Serves 4
350 g artichoke bottoms (tinned)
400 g romaine lettuce
5 plum tomatoes
100 g grated Parmesan
½ bunch dill
¼ bunch parsley
2 dried tomatoes in oil
1 garlic clove
1 tbsp capers
6 pitted black olives
2 tbsp balsamic vinegar
5 tbsp olive oil
1 pinch sugar
pepper
20 g truffles (jar)
1 Put the...
