Family Food

Arugula salad with mango, avocado, smoked salmon and rocket salad, topped with an orange sauce, is ideal to serve as a light meal or appetizer. Ingredients Snacks For 4 people 150 g of bread, e.g. rumble from the stone oven 1 tablespoon of olive oil 1 mango 1 avocado 50 g of rocket 100 g of smoked salmon Dressing 2 tablespoons of liquid honey 4 tablespoons of orange juice 3 tablespoons of olive oil 4 tablespoons of apple cider vinegar ½ teaspoon of salt coarsely ground cayenne pepper How to proceed with arugula salad with mango Preparation: approx. 25 minutes Cut the bread into approx. 1 cm and brown them in oil until they become crunchy. Peel the mango, remove the pulp from the stone and cut it into strips. Halve the avocado, peel it and cut the pulp into strips. For the sauce, mix the honey with the orange juice. Combine the oil and vinegar, then season with salt and cayenne pepper. Place arugula and smoked salmon with croutons, mango and avocado on the plates. Drizzle with the sauce

Parmesan gives a pleasant note of flavour to the zucchini omelette with sage to be enjoyed as a light meal. For a stronger note, use pecorino. Ingredients Main course For 4 people 400 g of zucchini olive oil for browning salt ½ bunch of sage 6 eggs 60 g of Parmesan or pecorino pepper ½ bunch of parsley How to proceed Preparation: ca. 30 minutes First, cut the courgettes in half then in three slices lengthwise. Brown them in oil for approx. 10 minutes and add salt. Leave to cool on a plate. Meanwhile, in the same pan, brown the sage leaves. Beat the eggs, grate half the Parmesan and season with salt and pepper. Add the zucchini to the eggs and mix. If necessary, add a little more oil to the pan. Pour the egg mixture over the sage. Cover and let the omelette set over low heat for approx. 15 minutes. Grate the remaining Parmesan into flakes. Coarsely chop the parsley and spread it over the omelette. You may be interested to read about chayote benefits blogpost/ polenta gnocchi recipe/ C