Starter: trio of summer spreads, raw vegetables and breadsticks

1. Roasted Peppers

Ingredients :

• 3 red peppers
• 1 clove of garlic
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt

Preparation : Roast the peppers in the oven at 200°C for 25 minutes. Remove the skin. Mix them with the garlic, oil, paprika, and salt. Serve chilled.

2. Mild guacamole

Ingredients :

• 2 ripe avocados
• Juice of one lime
• Fresh coriander
• 1 pinch of cumin
• Salt

Preparation : Mash the avocados, add the lemon, cumin, salt, and coriander. Mix well. Serve chilled.

3. Light Tzatziki

• 1 cucumber
• 1 yogurt (soy if vegan, sheep if vegetarian, classic if omnivorous)
• Fresh mint
• 1 tbsp olive oil
• Salt

Preparation : Grate the cucumber and juice it. Mix with yogurt, mint, salt, and olive oil. Refrigerate.

Dish: Courgettes and tomatoes stuffed with buckwheat

Ingredients :

• 2 zucchinis
• 2 tomatoes
• 1 onion
• 1 clove of garlic
• 100g cooked buckwheat
• Lemon-ginger marinated tofu if vegan, feta or ricotta if vegetarian, minced poultry if omnivorous
• Sunflower seeds
• Fresh herbs (basil, oregano)
• 2 tbsp olive oil
• Salt and pepper

Preparation : Cook the buckwheat and scoop out the vegetables. Sauté the onion, garlic, herbs, vegetable flesh, buckwheat, and sunflower seeds with marinated tofu, feta or ricotta cheese, or minced poultry, depending on your diet. Garnish the vegetables and bake for 25 to 30 minutes at 180°C.

Side dish : steamed green beans with tarragon or raw fennel salad with lemon and olive oil.

Dessert: roasted peaches with verbena, raspberry and hazelnut coulis

Ingredients :

• Natural coconut yogurt if vegan, sheep's milk yogurt if vegetarian and farmhouse white cheese if omnivorous
• 2 to 3 peaches
• 1 handful of fresh verbena
• 100g of raspberries
• 1 tsp lemon juice
• 1 tbsp toasted crushed hazelnuts

Preparation : Infuse the verbena. Cut the peaches and sprinkle them with the infusion before roasting them in the oven for 15 minutes at 180°C. Blend the raspberries with the lemon. Serve the peaches topped with coulis and add the hazelnuts.

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