• Ingredients: lettuce– orange– soya sprouts – squash – Fresh cheese – squash seeds – poppy seeds – olive oil – vinegar – honey.
• Preparation: Wash and cut the lettuce. Place in a salad bowl. Add the soya sprouts, peeled and sliced orange, sliced fresh cheese and finely sliced squash.
• Presentation: Sprinkle with poppy seeds and squash seeds. Dress with an olive oil (3 tbsp), vinegar (1 tbsp) and honey (1 tsp) vinaigrette dressing.
• Ingredients: 1/2 small seedless squash; one peeled and sliced avocado pear; one peeled and sliced or diced mango.
• Vinaigrette ingredients: one small red onion, chopped, – 3 tbsp sweet Thai sauce – 2 tbsp white balsamic vinegar – 2 tbsp tomato juice – 1 tbsp olive oil.
• Preparation: Remove squash seeds and slice it very finely. Place slices in steamer and steam for 3 to 5 minutes. Once soft, remove and rinse in cold water. Arrange the avocado and squash slices alternating with the sliced or diced mango. Pour the dressing on top.
• Presentation: You may decorate the salad with fresh coriander leaves and sprinkle some sunflower seeds.
• Ingredients 1: 2 tbsp olive oil -1 onion -1 garlic clove, chopped -500 ml. chicken stock – 450 g. frozen peas – salt and pepper to taste
• Ingredients 2: 100 g. squash pulp, finely chopped -1 garlic clove, pressed -100 ml vegetable stock – 1 tbsp olive oil – salt and pepper to taste.
• Preparation 1: Heat the oil in a pan and gently fry the onion for 3 minutes, add the garlic and fry for a further 1 minute. Pour in the stock and bring to the boil. Add the peas and boil for 2 minutes. Mash, add salt and pepper, and reserve.
• Preparation 2: Lightly fry the squash and garlic in a pan with the heated oil until soft, pour in the stock and boil for 10 minutes. Add salt and pepper if necessary. Mash or put through a sieve.
• Presentation: Pour 1 cc squash cream into the bottom of a bowl, add a few filleted almonds and the cream of peas. Decorate with the remaining squash cream and one almond. Serve warm.