GRILLED TURNIP CABBAGE WITH RED BEANS

I bought a giant kohlrabi at the local farmer's market. I used palm-sized patches as a base for this dish. It is important to cut the kohlrabi carefully before grilling to speed up the cooking process (you can use a regular or grill pan).

JACKFRUIT TARTARE WITH PARSLEY PESTO

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.

STUFFED ZUCCHINI

Zucchini is my favorite vegetable. It can be eaten raw, it is low in calories (16,7 calories per 100 g), efficient and available all year round.

ROASTED FENNEL AND ORANGE SALAD

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.

VEGAN VIETNAMESE TOFU SALAD WITH PEANUT

The pleasant, fresh smell of this salad spreads through the kitchen instantly. Pansies and nasturtiums from my garden take me for a moment to another fairy-tale world ... A few more chili threads to decorate and the dinner is ready :)