Privium Tastes
Would you like to enjoy two healthy dishes at home that were on the buffet of the Privium lounge last year? This way you will stay fresh and energetic during these times. Enjoy your meal!
Recipes
Kurkuma Smoothie
Ingredients for 5 smoothies
0.5 fresh pineapple
0.5 litre coconut water
150g banana
15g honey
1 tsp. ground turmeric
This is how you make it:
Remove the skin and core of the pineapple and cut into pieces. Pour the
coconut water into a blender and add the pineapple, banana, honey and
turmeric. Mix until smooth and serve cold.
Rainbow Salad
Ingredients for 5 servings
1.5 tbsp. red-wine vinegar
100g red cabbage
10 radishes
400g carrots
3 tbsp. olive oil
125g kale
150g cherry tomatoes
90 ml full-fat yoghurt
50 ml orange juice
200 ml honey
15g tabasco
150g baby corn
150g curly-leaf lettuce mix
150g soft goat’s cheese
This is how you make it:
- Preheat the oven to 200˚C. Mix the red-wine vinegar with the red cabbage and set aside. Wash the radishes, remove the foliage and cut into wedges. Wash the carrots, removing all but 2cm of the green stems.
- Arrange the carrots on a baking sheet lined with baking paper, roast for approx. 15 mins until cooked, and then leave to cool. Put a wok or frying pan on a high heat and add 1 tbsp. of oil. Fry the kale and cherry tomatoes for about 30 seconds in the hot pan and then remove from the heat.
- Blend the yoghurt, orange juice, honey, tabasco and remaining oil into a smooth dressing. Cut the baby corns in half.
- Arrange the lettuce mix, kale, red cabbage and tomatoes on the plates. Top with the corn, radishes and carrots. Roughly crumble the goat’s cheese over the salad and serve the dressing separately.
Preparation time: 30 minutes