Summer recipes

FROM OUR CHEFS

Summer recipe ideas

During the warmer months, it’s good to nourish your body with fresh, simple foods. Our selection of summer recipes is inspired by seasonal ingredients and light, balanced cuisine. The dishes are easy to prepare and ideal for a healthy diet during the summer.

Mediterranean stuffed aubergines

Ingredients for 4 people

• 2 aubergines
• 200 g tomatoes
• 200 g courgettes
• 75 g feta cheese
• 40 g diced onion
• 1 clove of garlic, crushed
• Salt, pepper
• Thyme, rosemary

Preparation
Bake the aubergines in the oven, carefully cut them in half, press the soft inside slightly to create a hollow and season. Dice the tomatoes and courgettes, marinate with the diced onions, garlic, feta cheese, herbs and spices, mix and fill the aubergines with the mixture. Bake in the oven at 160 °C for 15 minutes.

Salad with aubergines and chickpeas

• 100g cooked chickpeas
• 200g oven-baked aubergines
• 200g tomatoes
• 50g avocado
• 3 tbsp light vinegar
• 2 tbsp olive oil
• Rocket, thyme
• Salt, pepper, cumin

Preparation:
Prepare the marinade with the vinegar, oil, herbs and spices.
Cut the remaining ingredients into chickpea-sized pieces, mix in and season to taste again.

Avocado yoghurt dressing

Approximately 4 servings

• 30 g avocado
• 20 g diced onion
• 1 clove of garlic
• 1 tablespoon lemon juice or vinegar
• 75 g low-fat yoghurt (0.3% fat)
• 50 ml still mineral water
• Fresh herbs, e.g. basil, coriander
• Freshly ground pepper, a little iodised salt

Remove the stone from the avocado, mix the flesh with onions, garlic and lemon juice or vinegar, herbs and season to taste with spices.

Beetroot Salad

Serves 2

• Lemon juice or apple cider vinegar
• 1 pinch of cumin (optional)
• 200 g beetroot, coarsely grated
• 100 g apple or pear, coarsely grated – alternatively pineapple, diced

Aubergine croquettes

Ingredients for 4 people

• 300 g aubergines
• 140 g potatoes
• 1 egg
• 50 g feta cheese
• 15 g Parmesan cheese
• 40 g diced onion
• Garlic
• 5 ml tamari (soy sauce)
• 100 g breadcrumbs
• 5 ml cooking oil

Preparation
Prick the aubergines all over and bake in the oven at approx. 180°C for about half an hour until they have shrunk a little. Allow to cool slightly, then peel off the skin and finely dice the flesh. Steam the potatoes, press them through a potato ricer and mix with the aubergine flesh. Lightly fry the diced onion, add to the aubergines and add the egg, feta, Parmesan, salt and tamari. Mix the mixture well and season to taste, then shape into small balls or croquettes and coat them in breadcrumbs. Place the croquettes on a baking tray, brush with cooking oil and bake at 160°C for approx. 10 minutes until golden brown.