Summer salad at its finest

June 21st, 2018 | main dishes

It must be a light dinner on hot summer days. And it has to be done quickly. Who wants to spend hours in the kitchen? A salad is just right here: a bit of mixing, a bit of snipping, dinner is ready: tomato, mozzarella, mango and Thai basil, there is enough time for a relaxing evening on the terrace.

Tomato and Mozzarella Salad with Mango and Thai Basil

(serves 4)

4 TS of agave syrup

4 TS lime juice

4 TS olive oil

salt and pepper from the mill

stir into a vinaigrette

350 g beef tomatoes, diced

100 g cherry tomatoes, yellow and orange

250 g ripe mango, diced

50 g red onions, chopped

25 g of ginger, grated or very finely diced

½ red chili pepper, finely diced

grated peel of 1 lime, untreated

4-5 stems Thai basil, cut into wide strips

mix with the vinaigrette

600 g buffalo mozzarella

drain, roughly pluck apart and mix under the salad

30 g macadamia nuts, roasted and salted, chopped

chili slices (from the spice rack)

sprinkle on the salad, serve

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August 2nd, 2018 | side dishes

Eggplant Dip – Mediterranean flavour

This dip of eggplant, herbs and yoghurt is a great accompaniment to roast meat and fish. It goes perfectly well with my recipe of Greek mince steaks with grilled watermelon. But even as a starter it is unbeatable: simply serve as a spread on crispy roasted bread. Fits.