Servings: 2 2 eggs225g green asparagus1 tbsp olive oil325g fresh tuna, in slices110g leafy greens50g cherry tomatoes½ red onion2 tbsp pumpkin seedssalt and pepper Garlic dressing: 150 ml mayonnaise2 tbsp water2 tsp garlic powdersalt and pepper Combine ingredients for the garlic dressing. Set aside. Place the eggs in boiling water for 7-10 minutes. Cool in ice water for easier peeling. Cut the asparagus into lengths and quickly fry in a hot pan without oil or butter. Set aside. Brush the tuna with oil and fry or grill for a few minutes on each side. Season with salt and pepper generously. Add leafy greens, asparagus, peeled eggs cut in halves, tomatoes and thinly sliced onion to a plate. Slice the tuna and distribute evenly over the salad. Pour over the dressing and sprinkle with pumpkin seeds.

Servings: 2 325 g boneless chicken thighs60 ml Greek yogurt or sour cream1 tbsp curry powder or paprika powder½ tbsp light olive oil½ tsp salt¼ tsp ground black pepper Beet carpaccio: 2 beets, red and/or yellow40 g sugar snap peas¼ red onion, chopped Cilantro vinaigrette: 60 ml light olive oil60 ml fresh cilantro, chopped½ tbsp lemon juice½ garlic clovesalt and ground black pepper Cut chicken into smaller pieces. Preheat grill or oven — with the grill function on — to 450°F (225°C). Mix yogurt, curry, olive oil, pepper and salt in a bowl. Cover chicken with marinade and let sit for at least 10 minutes. Place in refrigerator overnight if you want to prepare the day before. Thread chicken pieces onto skewers just before you start grilling. Scrub and rinse beets properly. Peel and cut into paper-thin slices, preferably with a mandolin. Remove strings from sugar snaps. Place vegetables and finely chopped onion on a plate. Mix ingredients for vinaigrette with a hand blender. Drizzle over beet salad. Grill chicken kebabs for 3-4 minutes on each side or until fully cooked and inner temperature is 160°F (72°C). Serve with beet carpaccio.