Winter salad with butternut squash, mozzarella and rockets. A great idea for lunch.

Warm roasted butternut squash salad with a delicate mozzarella and rocket leaves. All topped with honey vinaigrette and roasted pumpkin seeds. This salad definitely made my day.

Ingredients:

• small butternut squash
• mozzarella cheese
• 2 handfuls of rocket salad
• 2 tablespoons pumpkin seeds
• teaspoon of mustard
• teaspoon of honey
• 2 tablespoons of olive oil

Method:

Slice butternut squash in thick slices. Lightly sprinkle with olive oil and put in the oven for about 30-40 minutes and roast it. Prepare the vinaigrette. Mix the honey with the French mustard and then add the olive oil. Put rocket leaves, butternut squash and mozzarella on the plate. Pour over the vinaigrette and the roasted pumpkin seeds

Radish leaves pesto, spicy and original addition to pasta, meat dishes or fish.

Every time I bought radish I had to throw away a bunch of leaves. On the blog www.veganbanda.pl I found a super recipe for pesto, which turned out to be very original. I slightly modified it because I did not have yeast flakes. Spicy pesto or sauce can be used as a additive to meat dishes such as grilled or fish. We can also prepare pasta with pesto.

Ingredients:

A bunch of radish leaves

4 tablespoons sunflower seeds (roasted)

4 tablespoons olive oil

juice and zest of half a lemon

3 garlic cloves

salt pepper

Method:

Toast the sunflower seeds in a dry pan and set aside to cool. Zest the lemon and squeeze the juice. Mix all ingredients.

Salmon with white vegetables puree - a delicious idea for a healthy lunch

Salmon is a very tasty fish. Probably because it is quite oily, it contains about 13,5g fat per 100g - comparing to cod which has got only 1% of fat per 100g. Of course, this does not mean that it is a bad thing because fish oil contains beneficial fatty acids like Omega -3 and Omega - 6, improve the efficiency of the mind, skin, reduce the risk of cancers, lower levels of "bad cholesterol" and have a good effect on our heart. So eat salmon - it is a super food!

Ingredients for white vegetables puree:

• kilogram of potatoes
• a medium-sized onion
• one leek
• cauliflower
• spoon of butter
• tablespoon of rapeseed oil
• 2 tablespoons cream (creme fraiche)
• nutmeg, ground cumin, salt and pepper

To prepare salmon:

• thyme
• lemon zest
• chilli
• salt pepper
• 150g salmon per person

Method:

Divide salmon into portions, marinate in lemon zest, chili, thyme, salt and pepper. Leave it for at least half an hour in the refrigerator. Then, lay off the baking tray and bake at 180 ° C for about 20 minutes.

Peel the potatoes, rinse and boil. Do the same with cauliflower. In a saucepan, heat the oil and fry the chopped onion. When the onion is tender, add the leek and fry it until tender. Season with salt, pepper, nutmeg and ground cumin. Add cream and butter and blend everything together. Drain the potatoes and cauliflower. Leave them uncovered that the water can evaporate and then mash everything together.