Fresh Summer Salad

Ingredients

• 1 teaspoon apple vinegar
• 250 g of cherry tomatoes
• 150 g of feta
• 1 teaspoon of honey
• 1 clove of garlic
• 1 piece of cucumber
• 130 g of lentils
• 7.50 g coin
• 1 tablespoon of olive oil
• 1 bit of pepper
• 1 bit of salt

Instructions

First, make the dressing in a large bowl. Mix the olive oil, apple vinegar, honey, chopped garlic, pepper, and salt into an even dressing.
Then cut the cucumber into cubes and add it.
Halve the cherry tomatoes and add them too.
Let the can of lentils drain slightly and then add the lentils.
Break the feta into small pieces and do the feta with the rest.
Pick the leaves of the mint. Roll it up to a long "cigar" and then cut it into strips. Sprinkle the mint over the salad.
Hassel the whole thing well. I do that myself by placing a plate in the large bowl and shaking it well.
Ready is your fresh summer salad, eat tastily!

About the fresh summer salad
This fresh summer salad is just that fresh breeze that you can use well on a beautiful summer's day. He is super tasty and can be prepared within 10 minutes!

The days when you cook for many people a reason to yourself to take a frozen pizza from the fridge. To offer you inspiration come regularly single meals over on Food Explorer, so you can quickly and easily something really nice for yourself can put on the table. As a piece of baked salmon fillet with fennel-orange salad.

For example you can serve baked potatoes with this dish, but personally I find it so fine. There remains room for dessert! How about caramel-chocolate slices ?

- Heat a splash of coconut or olive oil in a frying pan. Cut the anchovies into small pieces and fry in the oil until they "melt". It's okay if not everything dissolves in the oil, but the fish have to disintegrate into small pieces; mash a little help with a ladle that. Add the fennel and cook for one minute 10 until the fennel is tender. 

- Cut now the orange segments out. You only half of the orange wedges necessary, the other half you squeeze out over a glass of juice.

- Pour the orange juice tray with fennel after 10 minutes. Let simmer for a minute and then add also add the orange segments. Lower the heat and simmer very gently while you cook salmon.

- Brush the salmon with a little olive oil and sprinkle both sides with salt and pepper. Bake the salmon fillet cooked in 8-12 minutes depending on the thickness of the slice. Ideally, the fish inside still glassy, ​​as you see in the picture.

- Serve possibly with some tufts of green leaves of the fennel bulb. Bon appetit!

Your mother has used itu probably been told you: "Spinach not heat up again though!". The opinion of the Nutrition Center had since 2002 namely to eat nitrate-rich vegetables up to two times per week. Spinach, beetroot and endive are vegetables that are high in nitrate. Nitrate is a non-hazardous substance, but can be converted in the body into harmful nitrosamines. This substance is possibly carcinogenic. Especially the (often) heating the vegetable can accelerate the conversion. would create more nitrosamines in combination with fish.

Last week, the Food Centre withdrew these opinions with regard to nitrate-rich vegetable. We can fully enjoy spinach again. The Nutrition Centre will encourage eating more vegetables outweigh the disadvantages of nitrate. In addition, the amount of nitrosamines that occur too small for health risks. There are two opinions regarding nitrate which are still valid, namely:

- Do not use water from private sources for bottle feeding. Namely ground water is also nitrate. 

- Be cautious with nitrate-rich sports supplements such as beet juice (concentrate). This is a precaution, because its effects are unclear in the long term.

Pomegranate salad onion. A painting on your plate, it's always a good idea. This colorful salad Daisy eat accommodate the spring. Yes, it does not start for a few months, but anticipation is half the battle, right? The combination of sweet pomegranate seeds, soft grilled eggplant and fresh peppers will probably continue until the next winter food. It is not only delicious but is also extremely healthy. A real win-win situation.

This recipe is for four people and can easily be served as a side dish, but is also great for lunch.

Preparation:

Cut the peppers, zucchini, tomatoes and red onion into small cubes and mix everything together in a large bowl. Then add the grilled (and cooled) to the eggplant salad increasing.

Press the garlic and mix it with the rest of the salad.

Mix in a separate bowl, combine olive oil, honey, salt and vinegar into a dressing. And pour the dressing over the salademix.

Serve the salad in a large salad bowl and garnish with pomegranate seeds and finish it off with a sprig of fresh mint.

Pasta salad with spinach and pine nuts

Delicious, refined summer salad. Is it possible to eat well, as long as it is still warm

Ingredients;

400 g Noodles (best Fussili or spiral pasta)

  Salt water

1 pack. arugula

75 g Pine nuts

200 g Spinach, fresh as possible

1 Shot Olive oil

1 Shot Balsamic, dark

  salt and pepper

1/2  toe / n Garlic

75 g Parmesan

Hours: ca. 30 min. / Degree of difficulty: simple / calories p. P .: not specified

Cook the pasta in salted water and let cool in a large bowl. In a pan roast the pine nuts in olive oil. Remove from the heat and then add the spinach and squeeze the garlic over it. The best again to give a splash of oil and put the whole thing aside. The oil will absorb the taste of garlic, spinach and seeds and gives the salad later a more intense flavor. Give everything to the noodles in the bowl and mix. When everything is completely cooled, add salt to taste even pepper, balsamic and if necessary, a little oil. Finally, grate the Parmesan in larger pieces about Mix again and rasps for decoration plan.