• Chicken & salad with “broken” cucumber

​If you’ve never heard of a “smashed” cucumber recipe, get ready for a new world. It’s a popular technique in many parts of Asia – you break up the cucumber and let it marinate in the dressing. The rest of the recipe calls for just chicken and rice.

Ingredients for 2 people:

  • 2 chicken breast fillets
  • 1 clove garlic, minced or grated
  • 1 ½ tablespoons of Chinese rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon roasted sesame oil
  • ¼ teaspoon chili flakes
  • 1 cucumber cut into quarters
  • 1 stalk celery, sliced
  • ¼ onion, chopped
  • 40 g roasted cashews, coarsely chopped
  • A handful of coriander, coarsely chopped
  • 250 g cooked rice, ideally steamed

How to make it:

  1. Bring a large pot of water to a simmer. Carefully add the chicken breast and cook for 9-10 minutes until well cooked. Turn off the heat and carefully transfer the chicken to a cutting board.
  2. Meanwhile, mix the garlic, vinegar, soy sauce and sesame oil and chili (or flakes) in a large bowl. Place the cucumber halves on a cutting board, cut side down. Using a rolling pin, pound until it breaks in several places, then using a teaspoon scoop out the seeds that have popped out. Chop the cucumber and add it to the dressing with the celery and red onion. Add the cashews and coriander.
  3. Divide rice and cucumber between plates, then slice the chicken and spread on top.

  • Pumpkin salad with black garlic dressing

Black garlic adds a wonderful sweet roasted garlic flavor to this salad dressing. It’s delicious over smoky roasted zucchini and green vegetables.

Ingredients for 4 people:

  • 500 grams of potatoes
  • 200 grams of broccoli
  • 200 grams of fresh or frozen peas
  • 2 courgettes, trimmed and sliced
  • 2 tablespoons of olive oil
  • 3 black cloves of garlic
  • 3 tablespoons of yogurt
  • 1 tablespoon of white wine vinegar
  • 2 tablespoons roasted blanched almonds

How to make it:

  1. Put the potatoes in a large pan and cover them with cold water. Bring to a boil and simmer for 10 minutes. Cut the large broccoli florets in half and put them in the pan with half a glass of water, 10 minutes after we have put the peas. Simmer for another 2-3 minutes and drain. Set the peas and broccoli aside and cut the potatoes in half.
  2. Heat a pan over medium-high heat. Toss the courgettes with ½ tablespoon of oil and cook for 1-2 minutes on each side. Toss the halved potatoes with another ½ tablespoon of oil and cook cut side down for 2 minutes.
  3. For the dressing, blend the garlic, remaining 1 tablespoon oil, yogurt and vinegar with a little seasoning in a blender until smooth. Place the roast potatoes, courgettes, broccoli and peas on large plates and pour over the dressing. Sprinkle with the roasted almonds and serve.

  • Broccoli tabbouleh with halloumi

This tabbouleh salad is easy to make. Wheat is rich in vitamins and minerals and is sure to fill you up. This dish is made with chopped fresh parsley and mint, tender broccoli florets and a hint of allspice and chilli.

Ingredients for 2 people:

  • 100 gr. wheat porridge
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons of orange juice
  • ¼ teaspoon ground allspice
  • 1 small red chili, seeded and chopped
  • ½ small clove of garlic, minced or crushed
  • ½ cucumber (about 200 g), sliced
  • 1 handful of mint leaves, chopped
  • parsley, chopped
  • 1 teaspoon sesame oil
  • 200 grams of broccoli
  • 120 grams of halloumi cheese, cut into 2 cm cubes.

How to make it:

  1. Put the oatmeal in a bowl. Pour 100 ml of freshly boiled water, then cover with a plate and leave for 10 minutes.
  2. Mix the olive oil, orange juice, allspice, chili and garlic. Pour in the oatmeal and leave it aside to cool for another 5-10 minutes. Add the cucumber, mint and parsley.
  3. In a large pan, heat the sesame oil over medium-high heat. Add the broccoli and saute for 4-5 minutes, then add 2 tablespoons of water and saute for 1 more minute until softened. Pour in the oatmeal and then add the halloumi to the pan and saute, stirring, for 2-3 minutes. We serve.