Wash the pork and pat dry.

Peel the carrot and cut into sticks.

Wash, halve, core and cut the peppers into strips.

Peel the pineapple, cut out the hard core and dice.

Wash and dice the zucchini.

Peel garlic and chop finely.

Clean, wash and cut the spring onions into rings.

Fry the meat in hot oil for 1–2 minutes.

Add the carrots, bell pepper, zucchini and garlic and fry together for another 2-3 minutes.

Mix in the spring onions and pineapple and drizzle with the honey.

Add a little water and soy sauce as well as the sprouts and let simmer gently for 3–4 minutes.

Season to taste with soy sauce and chili sauce and serve as you like on rice, sprinkled with spring onion greens and serve.

Cook rice according to package instructions.

Peel and chop the ginger and garlic then mix with 2 tablespoons of soy sauce, fish sauce, rice vinegar, 1 tablespoon of sesame oil and honey.

Cut the meat into strips and let it steep in the marinade for 15 minutes.

Mix the SambalOelek with 2 tablespoons soy sauce, lime juice and 4 tablespoons water.

Heat the rest of the oil in a pan and fry the eggs over medium heat.

Clean the carrots, spring onions and celery and cut into fine strips.

Chop roughlythe cashew nuts.

Sear the meat in a hot pan over medium heat for 5 minutes.

Drizzle with the remaining marinade and fry for another 2 minutes.

Fluff the rice, season with salt, pepper and a little lime juice.

Place the vegetable strips, meat, eggs and cashews on top of the rice.

Prepare pasta according to package instructions.

Wash, halve and core the peppers and cut into strips.

Peel, halve and cut the onions into strips.

Wash the celery and cut diagonally into thin slices.

Rinse the meat, pat dry and cut into thin slices.

Rinse the limes with hot water, dab and rub the peel finely.

Halve and squeeze both limes.

Heat 1 tbsp rapeseed oil in a wok, stir-fry the turkey breast for 2 minutes, remove, season with salt and mix with the lime zest.

Chop finelythe peanuts, briefly toast in the frying fat and remove.

Put the rest of the oil in the wok and sauté the onions over a low heat for 2 minutes until translucent.

Add the celery and paprika and stir-fry everything over a medium heat for about 8 minutes, season with salt and sambaloelek.

Wash the basil, shake dry and cut into strips.

Add the pasta, turkey, peanuts & stock to the vegetables and heat.

Add lime juice as you like, season with salt and brown sugar, fold in basil and serve.

Cook the quinoa according to the instructions on the packet.

Clean the Brussels sprouts and steam for 5–10 minutes.

Wash the chicken breast fillets and pat dry.

Wash, halve, core and cut the bell pepper into strips.

Heat the grill pan and brush with sesame oil.

Fry the meat in the hot grill pan, turn after about 5 minutes.

Add the pepper strips.

Cut the avocado pulp into long strips.

Halve the lime, squeeze out and drizzle a little juice over the avocado.

Wash and drain the spinach.

Put the chickpeas in a colander and drain.

Wash the coriander, shake dry and pluck the leaves.

Season the quinoa with lime juice, salt and pepper.

Cut the meat into strips and arrange everything in bowls.

Scatter the sesame seeds and coriander on top and serve.

Rinse the chicken breast, pat dry and season with salt and pepper.

Rinse the lettuce leaves and sprouts and pat dry with a paper towel.

Rinse the tomatoes and radishes, halve the tomatoes and cut the radishes into fine slices.

Put honey, mustard, salt and pepper in a bowl and stir.

Add 3 tablespoons of olive oil and whisk with a whisk.

Stircarefully in the balsamic vinegar.

Rinse the lemon under hot water and dry it, then rub off a few zest and stir into the dressing.

Heat the remaining olive oil in a pan and fry the chicken breast over medium heat until golden brown.

Take the meat out of the pan and cut into thin slices.

Put the lettuce and vegetables in two bowls and mix with the dressing.

Add the warm chicken breast and serve.

Cook the lentils with bay leaf in boiling salted water for about 30 minutes until al dente.

Drain, quench and drain well.

Peel the onion, dice it finely and mix it with the vinegar and honey in a bowl.

Mix 4 tablespoons of oil with the lentils, season with salt and pepper and let steep for 10 minutes.

Wash the apple, quarter, core and cut into thin slices.

Dice the beetroot.

Mix the sour cream and horseradish together and season with salt.

Cut the cress from the bed.

Fill the lentils into two bowls.

Spread the apple wedges, beetroot, roast beef and horseradish sour cream on top.

Sprinkle with cress and serve drizzled with the rest of the rapeseed oil.

Cook the millet according to the instructions on the packet.

Peel the carrots and cut in half lengthways.

Wash the peppers and cut into thin rings.

Peel onion and chop finely.

Pluck the parsley and chop finely.

Remove the raisins from the trail mix and mix with the peppers, onions & parsley into the cooled millet.

Add 4 tablespoons of orange juice, 4 tablespoons of olive oil and ¼ teaspoons of turmeric to the millet.

Salt the saddle of lamb fillets and fry them with 2 tablespoons of olive oil over high heat for 3–4 minutes.

Add the carrots, rosemary and peeled garlic.

Spread ½ teaspoon harissa on each side of the lamb fillets and cook covered for 6 minutes over medium heat.

Clean the fennel, put the greens aside, cut the tuber into thin slices and mix with 1 tablespoon each of orange juice and olive oil.

Chop roughlytrail mix, cut the meat into slices and arrange everything together.

Chop the garlic and mix with honey, soy sauce and 1 tbsplime juice.

Cut the beef steak crosswise into ½ cm thick slices, mix with the marinade and marinate for 15 minutes.

Cut the chili into fine rings, mix with the fish sauce, 6 tablespoons of lime juice, 4 tablespoons of water and 2 tablespoons of sugar until the sugar has dissolved.

Cook the pasta according to the instructions on the packet.

Peel the carrots and cut into fine strips, mix with 2 tablespoons of lime juice, salt and ½ tablespoons of sugar and knead briefly with your hands.

Clean romaine lettuce and cut the leaves into fine strips.

Put the meat in a sieve, collect the marinade.

Fry the meat in a pan for 3-4 minutes then add the marinade.

Mix the pasta, lettuce, sprouts and meat and serve with the dressing, chopped herbs and fried onions.

Halve the onion and cut into strips.

Heat 1 tablespoon of oil in a saucepan.

Stew the onions in it for 4 minutes then add the curry and millet and sauté briefly.

Pour in 200 ml of salt water, bring to the boil and allow to soak for 15 minutes.

Peel and grate the carrots.

Wash, quarter, core and slice the apple.

Mix the yogurt with the harissa.

Finely puree lemon juice, honey, salt, pepper and parsley leaves and mixbriefly in 4 tablespoons of oil.

Heat 1 tablespoon of oil in a non-stick pan, fry the lamb salmon over a medium heat, season with salt and pepper.

Add the butter, let it melt and toss the meat in it.

Divide the millet in two bowls.

Slice the lamb.

Place the carrots, apples, harissa yoghurt and lamb on top of the millet.

Serve drizzled with parsley dressing.