Main course

Los ingredientes

Chickpeas-Bell peppers wraps

For 4 people

• 320g chickpeas
• 4 tbsp barbecue sauce (no added sugar)
• 2 tsp garlic powder
• 1 pinch of salt
• 1 red bell pepper sliced length-wise
• A few dried tomatoes, diced

For the mini wraps:

• 80g kwark/ fromage blanc
• 200g flour
• 1 pinch of salt

Instructions:

1. Rinse the chickpeas and let them dry. Mash them with a fork, add the barbecue sauce, the salt and garlic powder. Mix all ingredients, place in an oven dish and cook in the oven for 20min at 170°C.
2. Mix the flour and the fromage blanc together and scoop out a small quantity in a hot pan with a tiny bit of coconut oil. Repeat until you get 4 golden and puffy wraps.
3. Place a handful of bell pepper in the middle of the wraps, the chickpeas and finish with dices of dried tomatoes and roll up. Place toothpicks to keep the shape.

Veggies crumble

For 4 people

Ingredients:

• 2 zucchinis
• 2 carrots
• 1 eggplant
• 1 bell pepper
• 2 tomatoes
• 1 onion
• 1 tsp olive oil
• Salt + pepper to taste
• 150g wholemeal flour
• 30g rasped parmesan
• 90g fromage blanc/ kwark
• 1 tsp curry

Instructions:

1. Dice all vegetables and cook for 15min until slightly softened with olive oil, salt and pepper
2. While the vegetables are cooking, blend in a bowl the flour, parmesan, salt, pepper and curry. Add the kwark, first mix with a spoon and then use your fingers to get a sandy texture. If too wet, add more flour.
3. Place the vegetables in an oven dish and cover with the crumble. Cook for 20min at 180°C.

Winter salad

For 4 people

Ingredients:

• Young leaves of spinach
• Salad
• Cucumbers
• Cherry tomatoes
• Pomegranate
• Feta
• 2 tsp olive oil, salt, pepper and balsamic vinegar

Instructions:

1. Dice the cucumbers, tomatoes and feta
2. Add on the top of the spinach and salad
3. Blend all the ingredients of the dressing and add to the salad

Nut. values (per person) for the whole meal:

586 kcal => 19g Fat, 41g Carbs, 16g Fiber, 54g Protein