25 mins
Easy
Tender asparagus paired with nutty buckwheat and a fragrant pesto made from pine nuts, hazelnuts, and basil.
20 mins
20 mins
1) Add one teaspoon of olive oil to a saucepan.
2) When it is warm add the spinach leaves and a pinch of salt.
3) Once they’re cooked, add the raisins and peanuts and stir for two more minutes.
4) Finally, add the two whisked eggs to make an omelet.
5) Cut the omelet in two and put each piece on a rice or corn cracker.
1) Add one teaspoon of olive oil to a saucepan.
2) When it is warm add the spinach leaves and a pinch of salt.
3) Once they’re cooked, add the raisins and peanuts and stir for two more minutes.
4) Finally, add the two whisked eggs to make an omelet.
5) Cut the omelet in two and put each piece on a rice or corn cracker.
25 mins
50 mins
5 hrs 15 mins