like to share a light lunch recipe, recently prepared by Rolf.
Starter: 2 quarters of large organic avocado, served with a pinch of sea salt and 18 years old, matured Balsamic vinegar, combined with 4-5 slices of an organic Royal Mandarin.
Main: Calamari Steak sauteed in a little unsalted butter and seasoned with Herbs de Provence and freshly grind black pepper, and a little lemon juice. Accompanied by two quarters of charbroiled Romain salad, which is seasoned with some olive oil and salt and pepper, before being heated. The juice of half a clementine, is squeezed over the arrangement before the first bite.
Prep time 15 Min. total