Chickpea salad with mint

Ingredients for 8 servings

• 300 g green beans
• 20g fresh ginger
• 1 clove garlic
• 5 tbsps. Olive oil
• 3 tbsps. Lemon
• Salt, Pepper, Sugar
• 240 g chickpeas (can)
• 50 g red onions
• 150 g tomatoes
• 1 bunch mint
• 2 tablespoons black sesame seeds

Time: 1 h plus steeping time

Preparation

1. Clean beans, wash, cut in half and cook 6-8 minutes in boiling salted water, rinse and drain well.

2. Peel ginger, only in very thin slices, then cut into fine strips. Cut garlic into very small cubes and sauté in 1 tablespoon olive oil colorless. Allow to cool, mix with the remaining oil and the lemon juice. Ginger, season with salt, pepper and a pinch of sugar. Chickpeas in a colander cold rinse and drain. Mix with the marinade and leave for 1-2 hours.

Potato cauliflower salad

Ingredients for 4 servings
• 500g waxy potatoes,
• Salt
• 400g cauliflower
• 1 tablespoon sesame seeds
• 1 tbsp. Light black cumin
• 100 g tomatoes
• 3 scallions
• 0.5 Juice of one lemon
• 2 tablespoons Tahini
• 8 tbsps. Olive oil
• Pepper, Sugar
• 100 g feta cheese
• 60g rocket sumac

Time: 1 h

Preparation

1. Wash potatoes thoroughly and cook in salted boiling water in about 20 minutes. Drain, let steaming out and cut in half lengthwise. Cauliflower clean, equal share in large florets possible and cook 8-10 minutes in boiling salted water. Quenching and drain very well.

Bulgur and vegetable salad

With beetroot, carrot, apple and feta cheese, a fine light snack.

Ingredients For 2 servings
• 100g bulgur
• 4 tablespoons lemon juice
• 1 tablespoon honey
• 1.5 tbsp olive oil
• Salt, Pepper
• 50 g lettuce
• 150g cooked beetroot, (vacuum packed)
• 150 g carrots
• 0.5 Apple
• 80g feta cheese, light

Time: 25 min

Preparation

1. 100 g bulgur and cook in boiling salted water according to package directions, drain, rinse and drain well.

2. Meanwhile, 4 tablespoons lemon juice, 8 tablespoons water, 1 tablespoon honey, 1 1/2 tbsp olive oil, salt and pepper circulate well. Bulgur with mixing.

Bulgur

The beetroot is grilled briefly, before it comes to refreshing blend of bulgur, tomato, cucumber, mint and goat cheese.

Ingredients For 6 servings
• 220ml vegetable stock
• 180g bulgur
• 1 tablespoon butter
• 1 red pointed peppers
• 3 light green Turkish peppers
• 1 bio cucumber
• 2 tomatoes
• 1 red onion
• 1 bunch parsley
• 4 sprigs mint
• 1 red chili peppers
• 3 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 7 tbsp olive oil
• Salt, Sugar, Pepper
• 500 g cooked red Pray (Vacuum Pack)
• 250 g fresh goat cheese

Time: 35 min

Preparation

1 vegetable stock to the boil. Bulgur and butter add, remove from heat and infuse covered for 10 minutes. Fluff with fork.

2. peppers into quarters, brush and remove the seeds. Wash thoroughly cucumber, cut in half lengthwise and scrape out the seeds with a teaspoon. Pepper, cucumber, tomato and onion finely dice. The herb leaves pluck and chop coarsely. Chilli finely chop.

Spinach salad with sesame dressing Grenadine

Chickpeas, young spinach leaves and sheep's cheese with spicy dressing of lime juice, pomegranate syrup and sesame paste. On top come crispy paprika croutons.

Ingredients for 4 servings
Croutons
• 1/2 flatbread, (250 g, preferably the day before) noble sweet
• 2 tbsp. seed oil
• 1 tsp. Paprika

Salad
• 1 shallot, (30 g)
• 3 tablespoons grenadine (pomegranate syrup)
• 2 tablespoons white Tahini, (sesame paste; health-food shop)
• 4 tablespoons lime juice
• Salt, Pepper
• 2 tablespoons extra virgin olive oil 1 can of chickpeas, (400 g)
• 350 g cooked beetroot, (Vacuum Pack)
• 150 g baby spinach
• 150 g feta cheese Furthermore baking paper

Time: 25 min

Preparation

1. For the croutons, the flatbread, then first cut into 3 cm wide strips in 3 cm cubes. Mix rapeseed oil and paprika in a large bowl and turn the bread cubes in it carefully. Distribute bread on a table covered with baking paper baking tray and bake in preheated oven at 200 degrees (gas 3, convection 180 degrees) roast crispy 5-10 minutes on the middle rack. Allow to cool on the baking sheet.

Kohlrabi and carrot salad with tofu dressing

Refreshing contrasts: crunchy salad with roasted buckwheat and creamy-fruity apple dressing.

Ingredients for 4 servings

Silken tofu- Dressing
• 200ml apple juice
• 4 tbsp. Apple cider vinegar
• 3 tablespoons soy sauce
• 400 g silken tofu
• 5 tbsp. seed oil

Salad
• 40 g buckwheat grains (cayenne pepper)
• 2 tablespoons soy sauce
• 1 kohlrabi, (350 g)
• 300 g bunched carrots
• 250 g celery 2 Mini - Romans salads, (380 g)
• 1 bunch of chives
• 1 tart apple

Time: 30 min

Preparation

1. For the dressing boil down thick over high heat on 6 El apple juice. Stir with apple cider vinegar and soy sauce in a mixing bowl and add. Liquid from tofu drain. The tofu into the bowl and puree finely with a cutting bar. Oil stir and make the dressing covered aside.

Noodles with kale and paprika oil

Who knows kale only classic, hearty with Pinkel, is amazed by this fruity-spicy veggie version with noodles. Especially ingenious: the subtle sweetness of apricot and pepper.

Ingredients for 2 servings

• 1 tsp smoked noble paprika
• 6 tbsps. Olive oil 200 g kale, (cleaned and plucked)
• 1 clove garlic
• 1 chili pepper
• 4 dried Soft apricots
• 150ml vegetable stock
• 200g fettuccine
• Salt
• 1 tsp finely grated Organic lemon peel
• 30 g mature pecorino, (freshly grated)

Time: 30 min

Preparation
1. Add the paprika and 4 tablespoons oil in a screw-cap bottle, close and shake well. Glass set aside so that the powder settles again.

2. Kale is brushing after, wash thoroughly and drain. Finely chop garlic, cut chili pepper with seeds diagonally into thin rings. Apricots cut in wide strips 3 mm.