A green bunch of parsley begged to be turned into something delicious. I blended the splendid leaves with nuts, olive oil and garlic into an aromatic spread that became a yummy addition to Jackfruit tartare. I served it with potatoes, carrots and mangoes. In the garden, I found a blooming nasturtium which is an edible plant and its flowers can decorate our dishes.
In summer, I keep my time in the kitchen to a minimum, because I don't want to lose those precious sun rays. I try to figure out how to quickly prepare a meal in order to spend as much time outdoors as possible, catching vitamin D. My holiday menu is full of colourful salads, which I can quickly pack into a lunch box and go out into the field.