Recipes for the work tupperware (III)

INGREDIENTS:

- 130 g of bulgur

- one red pepper, one green and one yellow

- celery

- 8 cherry tomatoes

- 1 avocado

- 1 lemon

- extra virgin olive oil, salt

- parsley to decorate

PREPARATION:

Cook the bulgur. Wash and chop half a large red pepper, half a green pepper and half a yellow pepper, removing the seeds. Clean and chop a celery stick. Wash and cut 8 cherry tomatoes in half. Cut an avocado into thin slices and sprinkle with lemon juice to prevent them from oxidising quickly.

In a bowl, mix the bulgur with the chopped vegetables and fruit and season with olive oil and lemon juice to taste. Garnish with a few sprigs of parsley; serve.

INGREDIENTS (2 pers.):

- 1/2 cup brown rice

- 1 cup of water

- 170 g of hearts of palm, drained and chopped

- 1 tbsp mayonnaise

- 1/2 tsp sesame oil

- 1/2 tsp siracha sauce

- 1 chopped mango

- 1 avocado, diced

- 1 tbsp sesame seeds

- 1 tbsp washed and chopped cilantro

- 1 tbsp chopped chives

PREPARATION :

Cook the rice. In a bowl, mix the siracha sauce with the mayonnaise, sesame oil and salt. Taste and adjust the quantities if necessary. Add the hearts of palm and stir.

To serve, place a bed of rice, divide the palm heart mixture and top with the mango and avocado. Finish with the cilantro, sesame seeds and scallions.

INGREDIENTS:

- noodles

- 200 g. feta cheese

-100 g of very thinly sliced ​​ham

- 1 onion

- 10 cherry tomatoes

- fresh basil

- Virgin olive oil, salt and ground pepper.

PREPARATION :

Cook the pasta, leave it al dente and run it under cold water to stop the cooking and keep it cool.

Chop the tomatoes, the ham into very thin slices, the onion into julienne strips and the feta cheese into pieces.

Add the vegetables to the pasta, drizzle with a splash of oil, salt and pepper to taste and garnish with fresh basil leaves.

INGREDIENTS (2 pers.):

- 3/4 cup mayonnaise

- 2 tbsp. ranch sauce or ketchup

- 8 wheat flour tortillas

- 8 slices of cheddar cheese

- 200 g of cooked ham

- 200 g of turkey breast slices

- 16 lettuce leaves

PREPARATION :

In a small bowl, mix the mayonnaise and ranch sauce or ketchup.

Place the tortillas and spread each tortilla with 1 tablespoon of the mixture, place the cheese slices on the lower two-thirds of each tortilla. Place the ham and turkey on top of the cheese and 2 or 3 lettuce leaves on top and roll up tightly.

Cut into rolls.

INGREDIENTS (2 servings):

- 80 g surimi

- 2 eggs

- 1 spring onion

- 1 small tomato

- 50 g of arugula

- 1 green pepper

- 1 small orange

For the dressing:

- 1 tbsp. old-fashioned mustard

- 1 tbsp extra virgin olive oil

- 1 tbsp Modena vinegar

- Salt and Pepper

PREPARATION :

Cook the eggs (7 min.), peel and set aside.

Grate the orange zest and set aside. Chop the pepper, spring onion and tomato into small cubes. Add the rocket, the previously crumbled surimi and the orange zest.

To make the dressing, mix the mustard, oil and vinegar, season with salt and pepper and mix until a cream forms. Add the juice of half an orange and mix with the surimi and vegetables. Serve the portion with the open egg sprinkled with salt and freshly ground pepper.