INGREDIENTS (2 servings)
fresh ginger / 2 cloves of garlic / 1 shallot / 2 tablespoons of honey / juice of 1 lemon / 5 tablespoons of olive oil / salt and pepper / 60 g cashew nuts / 300 g pre-cooked wholegrain rice / 1 avocado / 1 cucumber / coriander
Grate the ginger and garlic into a small bowl, add the shallot, honey, lemon juice and olive oil. Whisk the dressing together then season to taste. Toast the cashew nuts in a pan over medium heat then allow to cool and roughly chop. Ping the rice in the microwave, tip into your serving bowl and stir in the ginger and garlic dressing. Lay the avocado slices and the cucumber peeled lengthwise in the bowl. Scatter over the coriander and cashew nuts.
INGREDIENTS (4 servings)
700g asparagus / 1 lettuce / 3 eggs / 3 spring onions / pecorino cheese / extravirgin olive oil / salt and pepper
Discard the hard ends of the asparagus and boil them for 10 minutes in salted water. Slice the spring onions, brown it in a pan with drops of oil, add the sliced lettuce and let it cook for 2 minutes mixing it. When it starts to shrink, turn the fire off, add the asparagus to the lettuce pan, break the eggs in the same pan and cover with grated pecorino. Cook with lid for 2 more minutes, sprinkle with pepper and serve.
puff pastry / 400 g carrots / 200 g soft cheese (crescenza or burrata) / 50 g parmesan cheese / thyme / extravirgin olive oil / slat and pepper
Unroll the puff pastry in a baking tin. In a bowl mix together the soft cheese, the grated parmesan, pepper and thyme. Spread this cream on the bottom of the puff pastry with a spoon. Slice the carrots with the veggie peeler and cover with them the top of the cake. Add a sprinkle of oil and salt. Cook in the oven at 180 degree for 25 minutes.