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PREPARATION:
1. Roast the almond flakes in a dry pan until golden-brown.
2. Roaster the sesame seeds in a dry pan and set aside.
3. Cut the courgettes into strings and set aside.
4. Heat the sesame oil in a wok and add the spring onion, chili pepper and garlic.
5. Cook for 1 minute.
6. Add the courgette and spinach and cook for another 1 minute.
7. Add the lemon juice and sesame seeds and garnish with the almond flakes. Pour over a splash of
tamari.
Courgette spaghetti (FOR 4 PERSONS)
INGREDIENTS:
• 4 courgettes
• 100 g walnuts
• 200 g pine nuts
• 2 bunches of basil
• 2 bunches of arugula
• 2 tbsp flaxseed oil
• 2 tbsp parmesan
• 2 cloves of garlic
PREPARATION:
1. Cut the courgettes into strings and put these in a bowl with hot water for several minutes until the
strings become soft.
2. Roast the walnuts and pine nuts in a dry pan.
3. Mix the kernels and nuts, garlic, basil, oil and parmesan cheese in a blender until completely
smooth.
4. Flavour with salt and pepper.
5. Spread the pesto over the courgette strings.
Lukewarm salad of parsnip and kohlrabi (FOR 4 PERSONS)
INGREDIENTS:
• 40 g mixed kernels (pumpkin, sunflower and sesame seeds)
• 1 large kohlrabi
• 2 parsnips
• 1 celeriac
• 2 carrots
• sesame oil
• 2 shallots, finely chopped
• 2 cloves of garlic, finely chopped
• 2 bay leafs
• 2 tbsp lemon juice
• chopped parsley
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