Whole egg recipe with healthy goat cheese

Ingredients

4 Omega-3 eggs

6 sun-dried tomatoes, finely chopped

8 chopped basil leaves

2 slices of goat's cheese, finely chopped

1 tablespoon honey

1 pinch black pepper

Preparation Method

1. Crack the egg and place it in a small cake tin.

2. Add the cheese pieces, tomato pieces, a little honey, and black pepper.

3. Repeat for the remaining three tins.

4. Bake in a preheated oven at 180°C (350°F) for at least 10 minutes, or until the egg whites are set.

5. Remove from the oven and sprinkle with chopped basil before serving.

Chicken and chickpea lettuce wraps

Ingredients

1 chicken breast

- Lettuce leaves

1 cucumber

1 carrot

2 tablespoons ground chickpeas

- A pinch of cumin

- A pinch of ground rosemary and thyme

1 teaspoon margarine

- A few drops of olive oil

- A pinch of black pepper

- A pinch of salt

Preparation Method

1- Preparing the Chicken: Place the chicken breast in a bowl and add a few drops of olive oil, a pinch of salt, a pinch of black pepper, and a pinch of rosemary and dried thyme.

2- Mix the ingredients and leave the bowl in the refrigerator for at least half an hour to marinate well.

3- Heat a pan over medium heat and add the margarine to melt. Then add the marinated chicken breast, stirring occasionally, until it is cooked through and golden brown.

4- Remove the chicken from the pan and set aside to cool, then slice it.

5- Preparing the Vegetables: Dice the cucumber and place it in a bowl.

6- Dice the carrot and add it to the bowl.

7- Add a pinch of salt, a pinch of cumin, a pinch of black pepper, and a few drops of olive oil, then mix the ingredients well.

8- Preparing the Rolls: Lay a lettuce leaf on a flat surface and add a pinch of ground chickpeas, a spoonful of the marinated vegetables, and a slice of grilled chicken.

9- Roll the lettuce leaf into a roll, then repeat the process until all the ingredients are used. We finish the quantity

Chicken salad with pomegranate

Ingredients

2 chicken breasts

1 cup pomegranate seeds

Lettuce leaves

1 cucumber

1 teaspoon mustard

1 tablespoon honey

1 teaspoon margarine

Olive oil

A pinch of black pepper

A pinch of salt

Preparation Method

1- Prepare the chicken: Place the chicken breasts in a bowl and add a few drops of olive oil, a pinch of salt, and a pinch of black pepper. Mix well.

2- Heat a pan over medium heat and add the margarine to melt.

3- Add the chicken breasts, turning them occasionally, until they are cooked through and golden brown.

4- Remove the chicken from the pan and let it cool. Then, slice it into thick strips.

5- Prepare the vegetables: Tear the lettuce leaves and place them in a large bowl.

6- Slice the cucumber and add it to the lettuce. Then, add the pomegranate seeds and mix well.

7- Add the grilled chicken strips to the bowl and set aside.

8- Pour 2 tablespoons of olive oil into a small bowl and add the mustard, honey, a pinch of salt, and a pinch of black pepper. Mix well to make a dressing.

9- Pour the dressing into the salad bowl and gently toss to combine.

Bean salad with avocado

Ingredients

1 cup white beans

2 fresh tomatoes

1 red onion

A pinch of chopped cilantro

1 avocado

1 lemon

2 tablespoons olive oil

A pinch of black pepper

A pinch of salt

Preparation Method

1. Boil the green beans in water, drain them, and place them in a bowl.

2. Dice the avocado and add it to the bowl.

3. Dice the fresh tomatoes and add them to the bowl.

4. Finely chop the red onion and add it to the ingredients, then stir.

5. Squeeze the lemon and pour the juice into a small bowl.

6. Add the olive oil, a pinch of salt, and a pinch of black pepper, then mix the ingredients until well combined.

7. Pour the mixture into the salad bowl and gently toss until well combined.

8. Transfer the salad to a serving dish and sprinkle the top with cilantro.

Grilled scallop salad

Ingredients

1 escalope fillet

1 fresh tomato

1 cucumber

Lettuce leaves

Arugula leaves

1 lemon

1 tablespoon margarine

Olive oil

A pinch of black pepper

A pinch of salt

Preparation Method

1- Prepare the escalope: Place the escalope fillet in a bowl, add a pinch of salt and a pinch of black pepper, then toss to coat.

2- Heat a pan over medium heat and add the margarine to melt.

3- Add the seasoned escalope and cook until charred.

4- Prepare the salad: Slice the tomatoes and place them in a bowl.

5- Slice the cucumbers and add them to the bowl.

6- Chop the lettuce and arugula leaves, add them to the bowl, and toss to combine.

7- Squeeze half a lemon and add olive oil, a pinch of salt, and a pinch of black pepper, then toss to combine.

8- Pour the mixture into the salad bowl, toss to combine, then transfer to a serving dish.

9- Slice the charred escalope and arrange it on top of the salad. Slice the remaining half of the lemon and add it to the dish.

Healthy pumpkin salad

Ingredients

2 zucchini

2 fresh tomatoes

1 green bell pepper

1 onion

- Chopped parsley

- Dried mint

- Sliced ​​black olives

- A few drops of lemon juice

- Olive oil

- A pinch of black pepper

- A pinch of salt

Preparation Method

1. Clean the squash and cut it into cubes. Add a pinch of salt and a few drops of olive oil, then toss.

2. Cook the squash cubes either in the oven or in an air fryer.

3. Meanwhile, dice the tomatoes and green peppers.

4. Finely chop the onion.

5. Place the squash cubes in a bowl and add the diced tomatoes, green peppers, onion, olives, and chopped parsley.

6. Add a pinch of salt, a pinch of black pepper, lemon juice, a pinch of dried mint, and a few drops of olive oil.

7. Toss the ingredients well to combine, then serve the salad.

Healthy vegetable salad

Ingredients

- Cherry tomatoes

- 1 cucumber

- Arugula leaves

- Olive oil

- A few drops of lemon juice

- A pinch of black pepper

- A pinch of salt

Preparation Method

1. Slice the cucumbers and place them in a bowl.

2. Halve the cherry tomatoes and add them to the bowl.

3. Add the chopped arugula leaves and toss the vegetables, then transfer them to a serving dish.

4. Pour a little oil into a small bowl and add a pinch of salt, a pinch of black pepper, and a few drops of lemon juice. Mix the ingredients well.

5. Pour the dressing over the salad.

A mixed salad with boiled vegetables

Ingredients

- Lettuce leaves

- Fresh peas

- Potatoes

- Chopped onion

- Carrots

- Parsley

- Chopped garlic

- Green olives

- Capers

1 can of legumes

1 teaspoon mustard

- Lemon juice

- Olive oil

- A pinch of black pepper

- A pinch of salt

1. Prepare the vegetables: Boil the peas, drain them, and set them aside.

2. Peel the potatoes, dice them, boil them, drain them, and set them aside.

3. Peel the carrots, dice them, boil them, drain them, and set them aside.

4. Place the carrots in a large bowl and add the potatoes, peas, and legumes. Set the bowl aside.

5. Place the minced garlic in a small bowl and add the chopped onion, chopped parsley, lemon juice, mustard, a pinch of black pepper, a pinch of salt, and olive oil. Mix the ingredients well until combined.

6. Pour the mixture into a salad bowl, toss the ingredients, and set aside.

7. Tear the lettuce leaves without a knife and place them at the bottom of a serving dish. Then, pour the salad over them.

8. Garnish with a sprinkle of capers and olives.

Vegetarian salad recipe

Ingredients

- Lettuce leaves

- Red onion

- Carrots

- Zucchini

- Green beans

1/2 lemon

- Red cabbage

- Slices of red cheese

1 hard-boiled egg

- A pinch of nigella seeds

- Olive oil

- A pinch of black pepper

- A pinch of salt

Preparation Method

1. Slice the carrots and zucchini.

2. Cut the green beans, boil them, and then drain them.

3. Slice the red onion and then shred the red cabbage.

4. Pour some oil into a pan and heat it over medium heat. Add the zucchini and carrot slices.

5. Add a pinch of salt and a pinch of black pepper, then sauté the ingredients until charred.

6. Arrange lettuce leaves on a serving plate, then top with the red cabbage.

7. Add the zucchini, carrots, green beans, and onion.

8. Pour oil into a small bowl and add a pinch of salt, a pinch of black pepper, and the juice of half a lemon. Mix well.

9. Pour the mixture over the salad, then add the cheese slices.

10. Slice the hard-boiled egg and add it to the salad, then sprinkle with nigella seeds.

Green lentil salad with tuna

Ingredients

- Cherry tomatoes, halved

- 1 red onion, chopped

- Chopped parsley

- 200g cooked lentils

- 3 hard-boiled eggs

- 150g tuna

- 1 can of beans

- Vinegar or homemade mayonnaise

- A pinch of black pepper

- A pinch of salt

Preparation Method

1. Place the cooked green lentils in a bowl and add the flaked tuna, chopped red onion, green beans, cherry tomatoes, chopped parsley, black pepper, and salt. Mix the ingredients.

2. Add the vinegar or homemade mayonnaise and mix again. Cover the salad bowl and refrigerate for one hour.

3. Place the salad in a serving dish and garnish with boiled eggs.

A special salad for burning fat

Ingredients

150g cooked chicken breast

100g spinach

75g fresh pineapple slices

50g feta cheese

1 tbsp vinegar

1 tbsp lemon juice

2 tbsp olive oil

- a pinch of black pepper

- a pinch of salt

Preparation Method

1. Clean and squeeze out the juice from the spinach.

2. Dice the pineapple.

3. Cut the chicken into strips and crumble the feta cheese.

4. In a bowl, combine the olive oil, vinegar, lemon juice, salt, and black pepper.

5. Add the spinach, chicken strips, feta cheese, and pineapple cubes to the bowl and mix well.

6. Serve the fat-burning salad chilled.

Black rice salad with shrimp

Ingredients

200g black rice

6 shrimp

1/4 artichoke

1/4 head red cabbage

4 grated radishes

1 tbsp chopped parsley

1 lemon

Pinch of crushed pepper

Margarine

2 tsp sesame oil

Oil

Pinch of black pepper

Pinch of salt

Preparation Method

1. Boil the rice in water, drain, and set aside.

2. Clean the artichokes, slice them, add the juice of half a lemon, a pinch of salt, and a little oil. Mix the ingredients and set aside.

3. Boil the broad beans, drain, and set aside.

4. Prepare the shrimp: Peel half the shrimp, sprinkle them with salt and black pepper, and set aside.

5. Place a pan over medium heat and add a tablespoon of margarine. Let it heat up.

6. Fry the unpeeled shrimp, remove them from the pan, and set aside. Then fry the peeled shrimp.

7. Prepare the salad: Place the boiled rice in a large bowl and add the broad beans, artichokes, and chopped parsley.

8. Grate the radish and add it to the bowl, then add the crushed pepper and mix the ingredients.

9. Grate the cabbage and add it to the bowl, then mix the ingredients.

10. Add the fried, peeled shrimp and mix the ingredients. Then set the bowl aside. Aside

11 - Prepare the salad dressing: Melt a tablespoon of margarine in a small saucepan over low heat.

12 - Remove the saucepan from the heat and add a pinch of crushed pepper, the juice of half a lemon, and sesame oil. Mix the ingredients.

13 - Pour the dressing over the salad and toss to combine. Garnish the top of the dish with unpeeled shrimp.

Lettuce salad for weight loss

Ingredients

1 pinch salt

1 pinch black pepper

1/2 onion

3 radishes

1 tomato

1 sprig of mint

1 lemon

100g lettuce

1 clove of garlic, crushed

1 can olive oil

Preparation method:

1. Chop the greens you have after washing them well.

2. Finely chop the bunch of mint.

3. Mix the mint with the greens and season them all with lemon, garlic, black pepper, salt, and oil.

A salad is a staple of a balanced and healthy diet, as it allows us to feel full and provides us with vitamins and minerals that maintain our health. Nesma Cuisine offers the best complete salad dishes.