1. Remove skin from cold melon and cut it in thin slices. (If you have a mandoline use it!) Wash the fennel and also slice it very thinly with a mandoline. 

2. For the dressing mix olive oil, white wine vinegar, lemon and season to taste with salt and pepper.

3. Arrange melon and fennel on plates and sprinkle with dill and thai basil. Drizzle dressing over melon and fennel slices and add chopped pistachios and aleppo pepper to taste. Bon appetit!

1. Cut the zucchini in halves and rub them with salt. Set them aside and let them water. 

2. In the meantime mix ricotta with lemon zest and 1 tbsp olive oil. Season to taste with lemon and salt. 

3. For the dressing mix 2 tbsp olive oil, white wine vinegar, rice syrup and season to taste with aleppo pepper.

4. When the zucchini are ready, pad them dry with a kitchen paper. Heat up 3 tbsp of olive oil in a pan and arrange zucchini cut side down in the pan. Keep an eye on them and move them around so they are even browning. After about 5 minutes reduce the heat and put a lid on top of them. Let the zucchini cook for about 15 minutes and afterwards let them cool down on a chopping board. 

5. Wash, pad dry and roughly chop your mint. 

6. When your zucchini have cooled down spread the ricotta over a serving plate. Arrange marinated zucchini on top, drizzle with remaining zucchini juices and dressing, sprinkle with mint and hazelnuts. Serve with bread! Yummy!

1. Wash, pad dry the radicchio and cut into bite size leafs. Wash the radishes and slice them in thin slices. Wash the fennel and slice them very thin with a mandoline. Wash and peel the carrots and also slice them thinly with a mandoline. 

2. Fillet the grapefruit and keep the grapefruit juice and fillets. 

3. For the dressing mix grapefruit juice white wine vinegar, rice syrup, dijon mustard, salt, pepper and olive oil. Stir well and put aside.

4. Add all of your salad ingredients to your plates and drizzle with some olive oil, sprinkle the roasted walnuts over it and serve! Bon appetit!

spicy chicken kebabs

1. In a bowl mix sambal oelek and olive oil and add the chicken filets. Cover and marinade for at least 1 hour. Soak wooden skewers in water to avoid burning and so the filets come off easily. 

2. Heat up some olive oil in a grilll pan and add the chicken skewers. Grill for about 8-10 minutes. 

tahini yoghurt sauce

1. In a small bowl mix together greek yoghurt, tahini, lime juice, salt and pepper. If the sauce is too thick add a bit of water. 

raw broccoli tabouleh

1. Wash and roughly chop the broccoli. Put it into your highspeed blender and process until it’s the size of couscous. 

2. Cook the couscous according to the package instructions. 

3. Wash, pad dry and chop the mint and parsley. Wash the cucumber, remove the cucumber seeds and cut into 1 cm cubes. Was the tomatoes and cut in half. Chop the roasted nuts. 

4. In a big bowl mix the raw broccoli, couscous, parsley, mint, cucumber, cherry tomatoes and nuts. Add olive oil, lime juice and season to taste with salt and pepper. 

5. Divide on your plates, serve with grilled chicken kebabs and the tahini yoghurt sauce. Enjoy! 

1. Wash and trim the fennel. Keep the fennel green and slice the fennel very thinly. Put the fennel slices in a big bowl and add 3 tbsp of white wine vinegar and a 0,5 tsp salt. Wash the tomatoes and depending on their size and shape, cut or slice them. 

2. Now clean the chanterelles. Brush and trim them. Wash and chop the parsley. 

3. Slice the Brezen in 1 cm slices. Heat up 2 tbsp of olive oil in a pan and fry them so they are golden brown. Put the Brezen slices aside and add 2 tbsp of olive oil to then pan. Quickly roast the Pfifferling. Fry them for 4 minutes and then add juice of half a lime, the chopped parsley and season to taste with salt and pepper.

4. Prepare the marinade. Mix 2 tbsp of olive oil, 2 tbsp of white wine vinegar, juice of half a lime and 1 tsp rice syrup. Season to taste with salt, pepper and chili flakes. 

5. Now arrange your Panzanella in a big bowl. Arrange the tomatoes, fennel, olives, capers, your roasted Brezen and chanterelles. Drizzle with the prepared marinade and add loads of basil. Enjoy!

1. Preheat your oven to 200°C. 

2. Wash and trim the cauliflower. Cut the whole cauliflower head into 2 cm slices, so you get little treelike looking cauliflowers. Put some baking parchment on a baking tray and arrange your cauliflower trees on the tray. Drizzle with olive oil and sprinkle with thyme. Put the tray into the oven and roast for about 30 minutes or until golden brown. After about 15 minutes sprinkle parmesan over cauliflower and keep roasting.

3. In the meantime chop the parsley. 

4. When cauliflower is ready take the tray out of the oven. Drizzle with juice of a lime and season to taste with salt and pepper. Bon Appetit!

1. Cook your fresh corncobs in a large pot with salted water for about 20 minutes. 

2. In the meantime wash and chop your fresh mint. Chop the chili but be careful and wear some disposable gloves.  

3. Place corncobs on your bbq and grill for about 10 minutes or until done, turning frequently. Place corn on a serving plate and brush with butter, top with mint, chili and parmesan and add wedges of lime. 

1. Preheat the oven to 200°C.

2. Now wash and chop your veggies: Cut the aubergines into 2 cm cubes and salt them. This will reduce the bitterness of the aubergines. Peel and chop the sweet potato and also cut it in small cubes. Same with the celery and courgette. 

3. Put the pearl barley in strainer and wash until water is clear. Bring salt water to a boil and cook the barley according to the package instructions. 

4. Put some baking parchment on a baking tray and add the sweet potato and courgette. Pat dry the aubergines with some kitchen paper and add to the baking tray. Drizzle with olive oil and season with salt, pepper and Za’atar. Mix together well and roast for about 30 minutes. Give it an occasional stir. After 15 minutes add the tomatoes. 

5. When pearl barley is ready drain under cold water and put it in a large bowl. Wash and chop the herbs and also add it to the barley. Squeeze your lime and add the juice to the barley. 

6. Take the veggies out of the oven and add to the barley. Mix together well and add 2 tbsp of olive oil and 2 tbsp of white wine vinegar. Season to taste

7. Arrange the salad on your plates and crumble feta over it. Bon Appetit! 

1. Cook rice noodles in a large saucepan according to package instructions until tender. Drain and rinse under cold water.

2. Whisk coconut milk, juice of 1 lime, fish sauce and rice syrup in a small bowl until smooth. Now add 2 tbsp of olive oil and whisk until emulsified. 

3. Wash and cut the veggies and herbs. Mix noodles, shrimp, cucumber, pepper, thai basil and cilantro in a large bowl with three-quarters of the  dressing. Season to taste with salt. Top with chopped chiles and cashew nuts and drizzle remaining dressing over. 

1. Cook the beluga lentils according to the instructions on the package. Note, don’t add salt to the cooking water because it doubles the cooking time of the lentils. When ready pour the lentils in a colander and let them cool down. 

2. Meanwhile wash and chop the peppers into 1,5 cm squares. Peel the avocado and cut it in 1,5 cm slices. And wash the cucumber and also cut it into 1,5 cm cubes.  Now wash the fresh coriander and roughly chop it, put some whole leaves aside for decorating.

3. For the dressing squeeze one lemon, white wine vinegar, rice syrup, creme fraiche and add 2 tbsp of olive oil. Season to taste with salt and pepper. 

4. In a big bowl gently mix the lentils, avocado, peppers, chopped coriander and cucumber squares. Add the dressing and let it marinate. 

5. Heat up 2 tbsp of olive oil in a big pan. As soon as it’s really hot add the tiger prawns. Season with chopped chili, 2 tsp of ground cumin, juice of 0,5 lime and a pinch of salt. The prawns are ready when shell has turned red and they are starting to get golden brown.  

6. Arrange your salad on plates or use Weck jars. Top your salad with tiger prawns and sprinkle with coriander. 

   If you like you can add some mango or papaya for some extra sweetness.