Vegetarian meal plan for early Spring

Featured foods

A handful of mixed salad leaves, half a watermelon, chives, mint, 250g of feta, a few black olives, mustard, whole grain mustard, Savora, olive oil, rapeseed oil, balsamic vinegar, soy sauce, 600g of cleaned green asparagus, 20g of butter, 20g of sliced almonds, 30g of capers, 10g of dill, salt, freshly ground pepper, and a ripe pineapple.
Good to know

Start by preparing the pineapple, as it needs to be chilled. Wash the salad and herbs, make the vinaigrette, and cut the watermelon and feta. Preheat the oven to 180°C for roasting the asparagus. Assemble the salad, sauté the almonds and capers, then prepare the herbs. Only a few final touches will be left before serving.
Tips and tricks

Asparagus can be eaten cold or warm.
Suggested beverages

A buckwheat tea.

Print This

Recipes