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


Plan your recipes
What do you think about?
Share comments, opinions and tricks with the Community