RECIPES

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WARM SALAD WITH LENTILS, VEGETABLES AND PIE

WARM SALAD WITH LENTILS, VEGETABLES AND PIE

cooked dark lentils 1 cup
cauliflower 150 g
zucchini 100 g
young peas or green beans 60 g
olive or sesame oil for dressing

for pies:
frozen puff pastry (rectangle approx 18x8 cm)
frozen spinach 80 g
thyme 0.5 tsp
salt and pepper to taste
SALAD WITH SMOKED SAUSAGE

SALAD WITH SMOKED SAUSAGE

(for 2 servings)

cherry tomatoes 8 pcs
smoked sausage (I use wheat) 200 g
balsamic vinegar 1 tsp
sherry (I have juice from light grapes) 50 ml
olive oil 2 tbsp
greens to taste

Cut the sausage into thin half rings, tomatoes into halves. Heat the oil, add sausage, vinegar and sherry (juice). Fry over high heat. The sausage should burn slightly, and the sauce should practically evaporate. In a plate mix tomatoes, herbs, grilled sausage. on top pour oil from the pan.
SALAD WITH  QUINOA

SALAD WITH  QUINOA

(2 servings)

boiled quinoa or millet 300 g
brussels sprouts 100 g
cherry tomatoes 8 pcs
baby spinach 100 g
pecans or walnuts 10 pcs
dried basil 2 tsp
salt and pepper to taste

Cut spouts and boil for 5 minutes in salted water. Put the prepared spouts and tomatoes in a mold or on a baking sheet, add basil, sprinkle with oil and bake at 200C for 15 minutes. Combine baked vegetables, cereals, spinach and nuts. Add pepper and oil, serve.