We advise our kind clientele that we will be away until November 24.
After this date we will be available to you again.
Light, healthy and prepared in no time – that's how salad should be.
- Mixed salad vegetables
- Blide-size mozzarella
- Sacha Inchi oil
- Balsamic vinegar
Spaghetti with a twist – treat your taste buds to this healthy indulgence!
Spaghetti with stir-fried vegetables and turkey strips
- 350 g Spaghetti
- 120 g Turkey
For the vegetables
- 50 g Courgettes
- 50 g Carrots
- 40 g Bell peppers
- 20 g Onion
- 20 g Spring onions
- 50 g Soya sprouts
- 30 g Green cabbage
- 3 tblsp Sacha Inchi oil
- 2 tblsp extra vergin olive oil
- Soy sauce, to taste
- Chilli pepper, to taste
Cook the spaghetti; in the meantime, heat a skillet, blend the Sacha Inchi oil and olive oil and pour half into the skillet and sauté the turkey strips until brown. Cut the vegetables into 'julienne' strips and sauté in the other half of the oil, then add chilli pepper to taste. Stir-fry the vegetables, then add soy sauce to taste. Add the cook vegetables and turkey strips to the spaghetti and toss together.
Turn fine tartare steak into a refined appetizer with Sacha Inchi oil.
- 240 g Tuna tartare
- Fresh coriander, chopped, Salt
- 1 tblsp Sacha Inchi oil
- 1 tblsp extra vergin olive oil
Prepare the tartare dressing by blending the Sacha Inchi oil, olive oil and lime juice, salt and coriander. Mix with the tuna.