Ingredients for 4 servings:
For the shashlik:
- cocktail tomatoes (90 g)
- 1 small zucchini (170 g)
- 2 larger champignon (120 g)
- yellow, red and green peppers (150 g)
- red onions (45 g)
- 20 g Mill & Folks pea protein cubes
- 2 g salt-free food seasoning
- smoked paprika
- Himalayan salt
- 80 g hot water
- 1 piece of corn
For the marinade:
- 2 tablespoons of coconut oil (16 g)
- Himalayan salt, garlic granules, green pepper, oregano, rosemary, thyme to taste, a little bit of ground paprika
- a few drops of lemon juice
For the salad:
- 1 peach (peeled, seedless 170 g)
- 1 small batata (peeled 245 g)
- 2 celery stalks (152 g)
- red onion (35 g)
- 1 piece of apple (peeled 145 g)
- green, yellow and red peppers (100 g)
- iceberg lettuce (100 g)
- 50 g blanched almonds
- 1 tablespoon cold-pressed pumpkin seed oil (8 g)
- a few drops of lemon juice
Preparation:
To make the shashlik, mix the pea protein cubes with the salt, seasoning, paprika and boiling water and cover for 10 minutes. Slice the peaches and grill them. Slice the vegetables and skewer them with the slightly pressed pea protein cubes. Mix the ingredients for the marinade and brush over the vegetables. Leave to stand for 20 minutes, then cook either on an outdoor barbecue or on a grill pan. Cook the corn, slice and brush with the marinade, leave to stand and roast with the vegetables. Also, peel the sweet potatoes, dice them, lightly steam them, and brush them with the marinade. Leave to stand and grill, this will go into the salad.
