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Colorful summer salad

Ingredients
2 ripe vine tomatoes
1/3 cucumber
1/2 red bell bell pepper and 1/2 yellow bell bell pepper
100 g rocket
2 tbsp black olives

For the dressing
8 tbsp olive oil
3 tbsp balsamic vinegar
2 tbsp orange juice
1 small red onion
1 clove of garlic

1⁄4 tsp curry powder
1 tbsp maple syrup
1⁄2 tsp mustard
1⁄4 tsp salt
1⁄2 bunch of fresh basil
freshly ground pepper to taste
 

Preparation

1. Wash and dice the vegetables. Wash and chop the rocket salad.
2. For the dressing, peel the onion and garlic and sauté in a little water for 5 minutes until soft
3. until soft. Puree with all the other dressing ingredients in a blender to make a creamy sauce.
4. Add the diced tomatoes, cucumber and peppers to the salad bowl.
5. Mix with the dressing and leave to infuse for 5 minutes. Then mix in the rocket salad. Top with the olives and season with freshly ground pepper.

Polenta cakes
Ingredients
200 g polenta
1⁄4 Hokaido pumpkin
1 slice of fresh ginger
3 tomatoes
1 mozzarella
500 ml water
2 tbsp olive oil
fresh rosemary
black pepper and salt
 

Preparation

1. Place the polenta in a pan and toast briefly over a high heat while stirring. pour in 500 ml water and bring to the boil, stirring constantly. Continue to simmer for 20 minutes over a low heat, stirring occasionally. Then pour the cooked polenta onto a baking tray coated with olive oil and smooth it out.
2. Remove the seeds from the pumpkin, rinse and cut into pieces.
3. Cook with salt and a slice of ginger in approx. 200 ml water until soft and the water has boiled away. Finely puree the pumpkin with a blender.
4. Brush another baking tray with olive oil. Cut out the cooled polenta into "mini pizzas" using a glass. Place the cut-out polenta cookies on the tray. Spread with pumpkin puree.
5. Cut the tomatoes into 0.5 cm slices. Slice the mozzarella a little thinner.
6. Place the pumpkin, 1 slice of tomato, 1 slice of mozzarella, a small sprig of rosemary and coarsely ground pepper on the polenta patties. Bake in a preheated oven at 180° C for 20 minutes.
    

Green asparagus with two kinds of sauce
Ingredients
500g green asparagus
1⁄2 lemon
1⁄4 tsp salt
1⁄2 tsp sugar

Chickpea sauce ingredients
1 tsp white sesame seeds
100 g chickpeas (soaked and cooked until soft)
1 tbsp tahini paste (paste made from finely ground sesame seeds)
50 ml olive oil
100 ml ginger water
1/2 tsp cumin, ground
1 tsp lemon juice
Salt

Ingredients Lemon sauce with carp and wild garlic

1 organic lemon
3 tbsp capers (organic from the jar) 1/2 bunch flat-leaf parsley
1⁄2 bunch of fresh wild garlic
6 tbsp olive oil
white pepper, salt
 

Preparation

1. Peel the asparagus at the stem ends.
2. Heat a large pan of water, slice the lemon and bring to the boil with the salt and sugar
3. bring to the boil with the water.
4. Cook the asparagus for 10-12 minutes.
5. Season with a little butter and serve fresh with the two dips.

Preparation of chickpea sauce

1. Toast the sesame seeds in a heavy-based pan (without fat)
2. Place in a blender with all the other ingredients and puree to a fine paste.

Preparation of lemon sauce with capers and wild garlic

1. Wash the lemon with hot water and finely grate the zest, squeeze out 2 tbsp of juice
2. Drain the capers, finely chop them together with the herbs and mix with the oil.
3. Season with white pepper and a little salt.
    

Watermelon chutney
Ingredients
1⁄4 large watermelon
1 tsp chilli powder
1/4 tsp turmeric
1/4 tsp coriander
1 slice ginger
1 tbsp fresh mint leaves Salt
1 tbsp olive oil
1⁄4 tsp cumin seeds
1⁄4 tsp fennel seeds Juice of 1 lemon
2 tbsp brown sugar
 

Preparation

1. Cut open the watermelon and scoop out the seeds. Cut the flesh into approx. 3 cm cubes.
2. Place about 100g of the watermelon in a blender and puree until smooth. Mix in the chili powder, turmeric, coriander, ginger, mint and salt and blend briefly.
3. Heat the olive oil in a pan, grind the cumin and fennel seeds and fry in it. After a few seconds, add the watermelon puree. Reduce the heat, simmer gently for 5 minutes and stir in the sugar.
4. Add the watermelon pieces and lemon juice, stir carefully and bring to the boil once. Then leave to infuse over a low heat for 3-4 minutes. Stir the chutney carefully so that the spiced stock is distributed without the watermelon pieces disintegrating completely.
    

Fine strawberry cream with cinnamon cream
Ingredients
500 g strawberries
300 ml rice milk
100 ml soy cream
4 tbsp whole cane sugar
1⁄2 tsp cardamom
1 MS vanilla
1/2 tsp ginger powder
1 pinch chili
4 tbsp cornflour
100 ml whipping cream
1⁄4 tsp cinnamon
1 tbsp pistachios
 

Preparation

1. Wash the strawberries and puree 300 g in a blender
2. Mix the strawberry puree with the rice milk, soy cream, sugar, ginger powder, cardamom and vanilla and bring to the boil in a pan while stirring.
3. Thicken the corn starch with a little rice milk and mix into the cream mixture. Simmer for 2-3 minutes, stirring constantly, until the cream has thickened nicely.
4. Stir in the chili powder.
5. Pour the warm mixture into dessert bowls and leave to cool.
6. Chop the remaining strawberries and season with maple syrup.
7. Whip the cream with a little cinnamon and sugar until firm. Chop the pistachios.
8. Garnish the finished strawberry cream with fresh strawberries, cinnamon cream and chopped pistachios and enjoy.

Enjoy and bon appétit!