Recipe salads: – Beef from cauliflower? Yes, it actually works!

Salad with baked butternut and quinoa

4 people
Time: 35 min
Oven time: 30 min

Ingredients
Baked butternut
1 zucchini
2 tbsp olive oil
2 cloves of garlic
2 sprigs of rosemary
salt and pepper

Quinoa salad
100 g of quinoa
1 red onion
3 tbsp olive oil
salt and pepper

For serving
150 g of field lettuce
50 g semi-dried tomatoes in oil (you can find the recipe on the internet)
3 tablespoons of pumpkin seeds
1 handful Thai basil

1. Baked butternut: turn the oven to 180°. Peel the pumpkin and cut it into rough pieces. Toss them on a parchment-lined baking sheet with oil, crushed garlic, chopped rosemary, salt and pepper. Roast the pumpkin in the oven for 30 minutes until soft.
2. Quinoa Salad: Rinse lettuce and mix with quinoa. Spread the salad on a plate and finish with baked butternut, semi-dried tomatoes, pumpkin seeds and basil.

Here is this week’s dinner menu!

Kale salad with baked potatoes

4 people
Time: 30 min
Oven time: 30 min

Ingredients
Baked Jerusalem Artichoke
500 g of Jerusalem artichoke
1 tablespoon of olive oil
salt and pepper

Kale salad
10 leaves of fresh kale, preferably red if you can get your hands on it
1 large pear
5 tablespoons of olive oil
1 tablespoon of mustard
2 tablespoons of apple cider vinegar
1 tablespoon of honey
salt and pepper

For serving
50 dried cranberries
1 tablespoon cacao nibs, available at health food stores

1. Baked potato: turn the oven to 180°. Clean the potatoes and cut lengthwise. Place the earthen pears on a baking tray lined with baking paper with oil, salt and pepper. Roast the pear in the oven for approx. 30 minutes until golden and soft.
2. Kale salad: rinse and chop the kale and tear it into smaller pieces with your hands. Rinse the pear and cut into slices. Mix the oil, mustard, vinegar and honey in a bowl to make the vinaigrette. Season with salt and pepper. Pour the potato, pear, kale and vinaigrette into a large bowl and mix well.
3. Serving: Garnish the salad with cranberries and cocoa nibs and serve.

Roast cauliflower with browned butter, capers and sage

4 people
Time: 25 min

Ingredients
1 cauliflower
salt
2 tbsp olive oil
50 g of butter
5 sprigs of sage, approx. 20 pages
20 capers
possible edible flowers
pepper

1. Rinse the cauliflower and remove the leaves. Boil the cauliflower in lightly salted water in a saucepan for 4-5 minutes. Then let it drip off. Cut the cauliflower into 4 thick slices.
2. Fry the slices in a pan with oil, 1 tbsp of butter and sage leaves for approx. 5 minutes on each side until golden and well coloured. Divide the cauliflower patties among plates.
3. Brown the remaining butter in a pan and drizzle it over the cauliflower patties. Garnish with capers and perhaps edible flowers. Season with salt and pepper and serve.