Starter: Warm Stuffed Avocado
Ingredients (serves 4):
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2 avocados
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1 tomato
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1 tbsp (fresh) lemon juice
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4 tbsp breadcrumbs
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4 tbsp grated Parmesan cheese
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Salt and pepper to taste
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75 g lamb’s lettuce
Preparation:
Preheat the oven to 200°C (390°F). Cut the avocados in half lengthwise and remove the pit. Scoop out a little extra flesh. Dice the tomato and mix it with lemon juice, breadcrumbs, and Parmesan. Fill the avocado halves with the mixture and bake for about 15 minutes until golden. Season with salt and pepper. Serve on a bed of lamb’s lettuce.
Main Course: Chicken Fillet with Pesto and Fresh Ravioli
Ingredients (serves 4):
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500 g fresh ravioli
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500 g chicken tenderloins
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4 tbsp (fresh) pesto + for garnish
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1 garlic clove, minced
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1 knob of butter
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4 sun-dried tomatoes
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1 large bag of fresh spinach
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Salt and pepper to taste
Preparation:
Coat chicken with pesto and let marinate in the fridge for at least 1 hour. Heat butter in a pan and cook the chicken until done, then add the garlic. Remove chicken and let it rest covered. Sauté the spinach in the same pan until wilted, seasoning with salt and pepper. Cook the ravioli as directed. Plate the spinach first, then the ravioli and chicken. Garnish with sun-dried tomatoes and pesto.
Vegetarian Main Course: Portobello ‘Steak’ with Pesto and Fresh Ravioli
Ingredients (serves 4):
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500 g fresh ravioli
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4 portobello mushrooms
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4 tbsp (fresh) pesto + for garnish
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1 garlic clove
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1 knob of butter
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4 sun-dried tomatoes
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1 large bag of fresh spinach
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Salt and pepper to taste
Preparation:
Clean the portobellos and remove the stems. Brush with pesto and marinate for at least 1 hour. Fry both sides in butter until cooked, then add garlic. Let rest. Sauté spinach in the same pan until wilted, seasoning to taste. Cook ravioli according to instructions. Plate as above with portobello ‘steaks’, sun-dried tomatoes, and pesto.
Dessert: Strained Yogurt (Hangop) with Fresh Fruit and Crunchy Granola
Ingredients (serves 4):
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1 liter plant-based yogurt (any flavor)
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Fine sieve
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Clean tea towel
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4 tbsp crunchy granola
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200 g (frozen) fruit
Preparation:
Rinse and wring out the tea towel. Place in a sieve over a large bowl. Pour in the yogurt and let drain for at least 2 hours, preferably overnight. Serve with a spoonful of granola and fruit.