Preparation method
❶ Make the pickled radishes. Cut the radishes into thin slices. In a small bowl, you mix the water, sugar, lime juice and a pinch of salt. Stir well until the sugar dissolves and add the radishes, let marinate for 5-10 minutes.
❷ Cut the avocados in half, remove the pit and scoop out the pulp. Mix the avocado with the juice of half a lime and the yogurt in a bowl. Use a hand blender to make a smooth puree. Taste and season with lime juice and salt and pepper.
❸ Next, heat a skillet over medium-high heat with a splash of sunflower oil. Fry the asparagus tips for about 4-5 minutes until they begin to soften but are still crispy. Season with salt and set aside.
❹ Prepare the Chili Cheese Nuggets in 2.5-3 minutes in the deep fryer at 175°C, in a preheated oven at 225°C for 8-10 minutes or in a preheated airfryer at 180°C in 5-6 minutes.
❺ Remove the 8 largest Romaine lettuce leaves from the heads. These leaves will form the lettuce boats.

❻ Place the Romaine lettuce leaves on a serving platter. Spread the avocado puree on each leaf. Spread the grilled asparagus tips, pickled radishes and Chili Cheese Nuggets evenly over the lettuce wraps. Finish with the cilantro and add the jalapeño slices for extra spice. Serve immediately and enjoy the fresh, spicy and creamy flavors!

Celebrate spring with this fresh and spicy lettuce wrap! Filled with crispy Chili Cheese Nuggets, creamy avocado, grilled green asparagus tips and jalapeño slices for a surprisingly spicy twist. Pickled radish and crunchy lettuce add a fresh touch. A colorful and flavorful combination, perfect for any spring moment!

Ingredients
Serves 4 (8 lettuce wraps)

16 Chili Cheese Nuggets

2 Romaine lettuce heads

2 avocados

½-1 lime, the juice

4tbsp (vegetable) yoghurt

200g green asparagus tips

1 jalapeño, thinly sliced

5g cilantro, finely chopped

Sunflower oil

Salt and pepper

For the pickled radishes

100g radishes, thinly sliced

1tbsp sugar

50ml hot water

1 lime, the juice

Ingredients
Serves 4

12 Natural Battered Onion Rings
4 ciabattas

100g curly lettuce

10g parsley, coarsely chopped

Sunflower oil

Salt and pepper

For the BBQ eggplant

2 eggplants

4tbsp BBQ sauce

1tsp smoked paprika powder

1tsp garlic powder

¼tsp salt

For the coleslaw

100g white cabbage, thinly sliced

100g red cabbage, thinly sliced

1 carrot, julienne

3tbsp (vegetable) mayonnaise

2tbsp (vegetable) yoghurt

2tbsp applecider vinegar

1tsp mustard

Preparation method
❶ Cut the eggplants into slices about 1 cm thick. Heat a grill pan over medium-high heat. Coat the eggplant with sunflower oil and grill for 3-4 minutes per side until cooked through and light grill marks appear. In a bowl, mix the BBQ sauce, smoked paprika powder, garlic powder and salt. Coat the eggplant slices on both sides with the BBQ mixture and grill for another 1-2 minutes per side.

❷ Mix the white cabbage, red cabbage and carrot in a bowl. Add the applecider vinegar, (vegetable) mayonnaise, (vegetable) yogurt and mustard. Mix well and season with salt and pepper. Set aside to allow the flavors to infuse.
❸ Prepare the Natural Battered Onion Rings in 1.5-2 minutes in the deep fryer at 175°C, in a preheated oven at 225°C for 12-14 minutes or in a preheated airfryer at 180°C in 6-8 minutes.
❹ Slice the ciabattas and lightly grill them in the oven or grill pan for an extra crispy texture. Place a layer of curly lettuce on the bottom half of the ciabatta. Top with the BBQ eggplant slices, followed by a generous spoonful of the American coleslaw. Top the sandwich with the crispy Natural Battered Onion Rings and garnish with fresh parsley. Place the top of the ciabatta on top of the sandwich and serve immediately!

A fluffy ciabatta topped with grilled BBQ eggplant, crispy Natural Battered Onion Rings and fresh American coleslaw. The curly lettuce and cilantro provide a fresh and herby bite. This combination of mild, smoky flavors and crispy textures makes this dish perfect for a surprising lunch or as a flavorful addition to your snackboard!

Preparation method
❶ Start by making the pickled red onion. Combine the water, mustard seed, vinegar, sugar and a pinch of salt in a saucepan. Heat over medium-high heat until the sugar dissolves. Place the red onion in a clean jar and pour the mixture over the red onion. Let the onion marinate and cool.
❷ Cut the asparagus into 3 equal pieces. Heat a skillet over medium-high heat with a splash of sunflower oil. Fry the asparagus for about 5 minutes until tender. Set aside.
❸ Prepare the peas according to the instructions on the package.
❹ Heat a frying pan without oil. Add the pine nuts and roast them light brown. Then add 1 tablespoon of honey and allow the pine nuts to caramelize. Stir occasionally and remove the pan from the heat once the pine nuts are golden brown. Set them aside to cool. Then chop coarsely.

❺ Meanwhile, prepare the Goat Cheese Bites for 2.5-3 minutes in the deep fryer at 175°C, in a preheated oven at 225°C for 8-10 minutes or in a preheated airfryer at 180°C for 5-6 minutes.

❻ In a bowl, mix the lemon juice, mustard and honey. Slowly whisk in the sunflower oil until a smooth dressing forms. Season to taste with salt and pepper.

❼ Place the corn salad and watercress in a large bowl and mix with 2/3 of the vinaigrette. Add the asparagus, garden peas and pickled red onion. Divide the Goat Cheese Bites among the salad and top it all off with mint. Garnish with the caramelized pine nuts and serve immediately with the remaining lemon vinaigrette.

Ingredients
Serves 4

16 Goat Cheese Bites

50g corn salad

50g watercress

250g green asparagus

100g (frozen) peas

40g pine nuts

1tbsp honey

10g mint, coarsely torn

Sunflower oil

Salt and pepper

For the pickled red onion*

1 red onion, in thin rings

75ml water

50ml vinegar

1tbsp sugar

1tsp mustard seed

For the lemonvinaigrette

2tbsp lemonjuice

1tsp mustard

1tbsp honey

4tbsp sunflower oil

*Tip! Make more pickled red onion and keep in the fridge as a tasty topping.

A light and fresh spring salad full of flavor and texture! Crunchy Goat Cheese Bites are combined with grilled asparagus, garden green peas and mint. Lemon vinaigrette adds a fresh twist, while caramelized pine nuts in honey provide a sweet bite. Pickled red onion adds a subtle sharpness for the perfect balance.

Preparation method
❶ Place the chickpeas, pine nuts, parsley, mint, lime juice, garlic and salt in a food processor. Blend until a smooth spread while slowly pouring in the olive oil. Add a little water if necessary until it reaches the desired consistency. Taste and season further with salt and pepper. Set aside.
❷ Mix the red cabbage and apple in a bowl. Heat the applecider vinegar, sugar, water and pinch of salt in a small saucepan until the sugar dissolves. Pour this mixture over the red cabbage and apple and let marinate for 10 minutes. Season to taste with salt and pepper.
❸ Prepare the Giant Beer Battered Onion Rings 2-3 minutes in the deep fryer at 175°C, 12-14 minutes in the oven at 225°C or 8-10 minutes in the airfryer at 180°C.
❹ Heat a grilling pan over medium-high heat. Grill the flatbreads on both sides until they have nice grill marks and are slightly crispy, about 2-3 minutes per side.
❺ Coat the grilled flatbreads with the green spread. Divide the red cabbage and apple on top. Place the Giant Beer Battered Onion Rings on top and garnish with the slices of snack cucumber and fresh mint. Enjoy your meal!

Ingredients
Serves 4

16 Giant Beer Battered Onion Rings

4 flatbreads

4 snack cucumbers, thinly sliced

10g mint, to garnish

Salt and pepper

For the green spread

1 can (400g) chickpeas, drained and rinsed

30g pine nuts, toasted

15g parsley, coarsely chopped

15g mint leaves, coarsely chopped

1 clove of garlic, pressed

1 lime, the juice

4tbsp (extra virgin) olive oil

½tsp salt

For the red cabbage

100g red cabbage, cut into thin strips

1 apple, diced

1½tbsp apple cider vinegar

½tbsp sugar

50ml water

Enjoy crispy, grilled flatbreads served with crunchy Giant Beer Battered Onion Rings. The fresh green spread of chickpeas, mint and lime provides a surprisingly fresh taste. Topped off with red coleslaw and snack cucumber creates a dish bursting with flavors and textures. A perfect spring hit!

Preparation method
❶ Preheat the oven to 180°C. Place the focaccia slices on a baking sheet and brush each slice with olive oil. Bake the focaccia slices in the oven for 6-8 minutes, or until the edges are slightly crispy. Let cool briefly and then gently rub the garlic clove on top of each slice.
❷ Cut the figs into eights. Put the sugar on a plate, and dip the fig on both sides in the sugar. Place the figs on a baking sheet and use a blowtorch to caramelize the sugar, continue until the sugar turns light brown and crispy.
❸ Meanwhile, prepare the Camembert Bites in the deep fryer at 175°C for 2.5-3 minutes, in a preheated oven at 225°C for 8-10 minutes or in a preheated airfryer at 180°C for 6-7 minutes.
❹ Place the grilled focaccia toast slices on a serving platter. Spread the radishes over the toast and finish with the roasted figs and Camembert Bites. Garnish with the fresh basil. Enjoy your meal!

Ingredients
Serves 4

16 Camembert Bites

1 piece of focaccia, cut into 8 thin slices

2tbsp olive oil

1 clove of garlic

2 figs, cut into eights

2tbsp sugar

8 radishes, thinly sliced

10g fresh basil, coarsely torn

Crispy focaccia toast with garlic oil coating, topped with creamy Camembert Bites and sweet, caramelized fig. Fresh radish slices and fresh basil provide a nice balance of sweet, savory and herby. Serve as a sophisticated snack or as a surprising appetizer. This flavorful dish will give any get-together or lunch a culinary twist.