Wash the rocket.

Wash the carrots and grate finely.

Wash and finely dice the cucumber.

Wash tomatoes and cut in half.

Wash and dice the zucchini.

Wash the radishes and cut into thin slices.

Wash the spring onions and cut into rings.

Wash, de-flute and quarter the strawberries.

Mix 1 tablespoon of tahini with 2–3 tablespoons of olive oil, 2–3 tablespoons of water, balsamic vinegar, salt and pepper very well.

Pour the dressing over the vegetables and mix well.

Put the washed rocket in a bowl and spread the vegetables over it, garnish with strawberries and coriander and serve.

Cook rice according to package instructions.

Wash the spring onions and cut into rings.

Wash and slice celery.

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

Wash the snow peas and cut into strips.

Fry the vegetables in the hot oil for 3–4 minutes while stirring.

Briefly toast cashew nuts with sesame seeds in a pan without oil.

Dice the tofu and add to the vegetables with the rice.

Season to taste with chili, soy and fish sauce.

Let it heat up for 1–2 minutes and divide into two bowls.

Serve sprinkled with the seeds and sesame seeds.

Peel and dice sweet potatoes, mix with salt, pepper, chili and 3 tablespoons of oil and bake at 200 ° C for 25 minutes.

Cook the lentils in boiling water according to the package instructions.

Wash the sugar snap peas and blanch in salted water for about 1 minute.

Wash, halve, core and finely dice the paprika.

Drain the tomatoes and dice them.

Mix the tomatoes and peppers with 2 tablespoons of tomato oil and vinegar.

Quarter the pomegranate and remove the seeds.

Halve and core the avocado, remove the pulp from the skin and cut into wedges, marinate with salt, pepper and 2 tablespoons of lemon juice.

Peel the garlic and onion, puree with the beans, herbs, about half of the pine nuts, 2 tbsp lemon juice and sour cream.

Mix 1 ½ tbsp lemon juice with 3 tbsp oil, salt, pepper and sugar.

Wash the oats and bring to the boil with twice the amount of water, then simmer over a low heat for 20 minutes.

Wash and chop roughly the mint.

Rinse lemon with hot water, rub dry, rub peel, squeeze out juice.

Mix the lemon zest with the yogurt and mint.

Clean, peel and cut the carrots into fine strips.

Mix 2 tablespoons of oil, salt, 1 tablespoon of lemon juice, honey and sesame into a dressing and mix with the carrot strips.

Wash the radishes and cut into thin slices.

Wash the lamb’s lettuce and shake dry.

Cut the cress from the bed.

Cook the beans in salted water for 3 minutes then press them out of the skins, season with salt and pepper.

Wash and chop the parsley and mix with the beans and remaining oil.

Drain the oats, season with salt and pepper and serve with lamb’s lettuce, carrots, radishes, beans, mint yoghurt and cress.

Cook rice according to package instructions.

Cook the eggs in boiling water for about 7 minutes until they are waxy.

Chop finelythe mustard pickles.

Clean the spring onions, remove the dark green ends and cut the rest into thin rings.

Sort the leaf spinach, wash and spin dry, mix with 2 tablespoons of olive oil and a little salt.

Whip the cream until stiff and mix with the mustard, honey and mustard pickle stock.

Mix rice, spring onions, chopped mustard cucumber, mustard seeds from the glass and 2 tablespoons of oil and season with pepper, salt and nutmeg.

Peel the eggs and place in the bowls with the spinach.

Spread some mustard cream on top.

Cut the cress from the bed.

Serve bowls sprinkled with fried onions and cress.

Rinse buckwheat under running water, bring to the boil in 500 ml salted water and then cook covered over a medium flame for 15–20 minutes.

Mix lemon juice with honey and garam masala and season with salt and pepper.

Wash the nectarine, cut in half, remove the stone and cut the pulp into 1 cm wide wedges.

Wash the zucchini and cut into thin slices.

Cut the halloumi into slices and pat dry with kitchen paper.

Heat the oil in a pan, fry the halloumi in it for 1–2 minutes, turn and fry for another 1–2 minutes.

Mix buckwheat with two thirds of the dressing.

Arrange the nectarines, zucchini, halloumi and sprouts on top and serve drizzled with the remaining dressing.

Wash the lettuce and tear it into pieces.

Wash and slice tomatoes.

Cut the mozzarella into slices.

Wash and chop roughly the basil.

Halve and core the avocado, remove from the skin and cut into strips.

Add the avocado, tomatoes, mozzarella and basil to the salad in the bowl.

Drizzle everything with olive oil and season the salad bowl with salt and pepper.

Hard boil eggs.

Rinse the quinoa under running water and then simmer for 5–10 minutes, then season with salt and pepper.

Wash the vegetables and lamb’s lettuce and let them drain.

Halve, core and finely dice the paprika.

Dicefinely the cucumber.

Peel and grate the carrots.

Halve the avocado, remove the core, cut into cubes and drizzle with lime juice.

Cut the Gouda into cubes.

Mix the quinoa and 1 teaspoon lime juice.

Peel shallot and garlic, dice finely and sauté in a saucepan with 1 tablespoon of oil over medium heat until translucent.

Put the lentils in the saucepan and deglaze with the broth.

Simmer over low heat for approx.

8-10 minutes; if necessary, add more stock.

Clean the mushrooms and cut them in slices.

Cut the cheese into slices as well.

Wash the chives, shake dry and cut into rolls.

Season the lentils with salt, pepper, a splash of lemon juice and a pinch of cumin.

Fold the mushrooms under the lentils and cook for 2 minutes.

Put the lentil mixture in 2 deep plates, place the cheese on top and sprinkle with chives.

Drizzle with the rest of the olive oil.

Cook rice according to package instructions.

Peel the Hokkaido and dice it.

Peel the carrots and cut them diagonally into thin slices.

Heat the rapeseed oil in a pan.

Fry the Hokkaido in a pan.

Add the carrots and fry for another 5 minutes, season with salt and curry.

Add the vegetable stock and peas and cook covered for 5 minutes.

Chop roughly the pumpkin seeds and mix with the pumpkin seed oil, lemon juice, salt and pepper.

Clean and wash the lamb’s lettuce and shake dry.

Cut the goat cheese roll into 12 slices.

Wash lemon balm, shake dry, pluck leaves.

Mix the rice and cranberries with the pumpkin and carrots.