Light Christmas Menu

Menu in a jar

Warm seafood salad

Ingredients (4 people)

50g cucumber
100g melon
20g red onion
20g York ham
20g rocket
20g lamb’s lettuce
10g red pepper
10g toasted hazelnuts 

Dressing:

20ml lemon juice
10ml olive oil
40g fat-free natural yoghurt
5g chopped coriander
Salt and pepper

Method

Method:

For the dressing, mix the salt and pepper with the lemon juice and olive oil. Mix until emulsified. Add the yoghurt and chopped coriander. Mix and put aside.

Then finely chop the cucumber, red pepper and red onion. Use a scoop to make balls of melon. Lightly chop the hazelnuts. Finely chop the ham and sauté until crispy.

Arrange the jar

• Put the dressing in the base.
• Add the cucumber, pepper and red onion.
• Spread over the toasted chopped hazelnuts.
• Put in the York ham.
• Add the melon balls.
• Finish off with the rocket and lamb’s lettuce.

Store in the fridge until you’re ready to eat it.

Nutritional Information

Leg of lamb with spices

Ingredients (4 people)

800 g boned leg of lamb
80 g onion
4 garlic cloves
2 g cumin seeds
20 g fresh ginger
2 g mustard seeds
1 cinnamon stick
2 cloves
2 dry chillies
40 ml olive oil
40 ml mild white vinegar
5 g brown sugar
1 g ground coriander
1 g ground curcuma
5 fresh coriander leaves to sprinkle 
salt

Method

50g strawberries

40g quinoa

40g ricotta or cottage cheese

40g spinach leaves

20g spring onions

10ml olive oil

5 cherry tomatoes

Salt

Pepper

Dressing:

10ml olive oil

6ml raspberry vinegar

Nutritional Information

Traditional Polvorones

Ingredients (15 units)

250 g maize flour
110 cc mild olive oil
3 g ground cinnamon
50 g icing sugar
Rind of 1 lemon
Toasted sesame seeds
50 g raw peeled almonds

Method

Arrange the jar:

• Put the yoghurt and honey at the bottom.
• Add the plums, apricots and raisins.
• Spread over the granola.

Store in the fridge until you’re ready to eat it

Nutritional Information

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