2. MINT BREEZE SALAD WITH ZUCCHER AND MINT
Ingredients:
– 2 medium zucchini
– 60 g walnuts
– a few fresh mint leaves, chopped
– 3 tbsp. l. olive oil
– 2 tbsp. l. fresh lemon juice
– 1 tbsp. l. honey
– salt and pepper to taste
Preparation:
1. Cut the zucchini into thin slices. Place them on a paper towel and sprinkle with salt. Leave for 10—15 minutes so that they release excess liquid.
2. Fry the zucchini over medium heat for 3—5 minutes until golden brown.
3. Transfer zucchini to a large bowl.
4. Add walnuts and chopped mint.
5. In a bowl, mix olive oil, lemon juice, honey, salt and pepper.
6. Pour the sauce over the salad and mix well.
7. Garnish with fresh mint leaves and serve.
Bon appetit!
3. SALAD WITH BUCKWHEAT, TUNA AND OLIVES «LADUSHKA»
Ingredients:
– 1 cup boiled buckwheat
– 1 can of tuna in oil
– 50 g chopped olives
– 1 head of red onion
– 2 tbsp. l. olive oil
– 1 tbsp. l. fresh lemon juice
– salt and pepper to taste
– fresh parsley for serving
Preparation:
1. In a large bowl, combine cooked buckwheat, chopped tuna and chopped olives.
2. Add red onion, cut into thin half rings.
3. In a separate bowl, combine olive oil, lemon juice, salt and pepper.
4. Pour the sauce over the salad and mix well.
5. Garnish with fresh parsley and serve.
Bon appetit!
4. SALAD WITH PUMPKIN AND CHICKEN «SUNNY BUNNY»
Ingredients:
– 1 medium pumpkin
– 2 chicken breasts
– 1 pomegranate
– 1 red onion
– 2 cloves of garlic
– 2 tbsp. l. olive oil
– 2 tbsp. l. balsamic vinegar and 1 tbsp. l. honey
Preparation:
1. Preheat the oven to 200 degrees. Peel the pumpkin and remove seeds, cut it into cubes and place on a baking sheet. Season with salt, pepper and olive oil. Place in the oven for 20—25 minutes until golden brown.
2. Cut the chicken breasts into pieces and fry in a frying pan until golden brown. Add finely chopped onion and garlic, fry for another 2—3 minutes until the onion is soft.
3. To prepare the dressing, combine olive oil, balsamic vinegar, honey, salt and pepper in a bowl.
4. Remove the pumpkin from the oven and let it cool. Separate the pomegranate seeds, then in a large bowl, combine the roasted pumpkin, chicken and onions, pomegranate seeds, and pour over the dressing.
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