Ingredients

2 large potatoes, peeled, cut into slices then into quarters
a handful of kalamata olives, stones removed
a handful of sango radish sprouts, cleaned
whole sea salt, just enough to taste
extra virgin olive oil, to taste
a little lemon juice
a little rice or apple vinegar
a few pinches of nori flakes
freshly ground white pepper, to taste

Makes 2 servings.

Directions

Steam the potatoes until cooked but still al dente. Transfer them onto a plate and let cool. When the potatoes are completely cold, divide them into induvidual serving plates. Coarsely chop the olives (or slice them into two halves), and add them to the potatoes. Add some sango sprouts, season with salt, drizzle with some olive oil, lemon juice and vinegar then sprinkle with the nori flakes and pepper and serve.

Ingredients

1 handful of fresh parsley, cleaned and chopped
a 3 cm piece of fresh ginger root, peeled and chopped
a 1-2 cm piece of a fresh chilli, cleaned and chopped
1 handful hazelnuts, shelled and chopped
a 2-3 cm piece of a fresh spring onion, cleaned and chopped
1 tablespoon nori flakes
4-5 tablespoons extra virgin olive oil
1 tablespoon shoyu
1 tablespoon lemon juice
a pinch of whole sea salt
1 tablespoon filtered water
1 white beet, cleaned and cut into thin slices
raw hazelnut oil, to taste

Makes 2 servings.

Directions

In a bowl, mix very well all ingredients except the beet slices and hazelnut oil. Arrange the beet on a plate, garnish with the hazelnut mixture and drizzle with the hazelnut oil before serving.

Ingredients

70-80 g semi-whole long grain rice
70-80 black venere rice
juice of half a lemon
4-5 handfuls of fresh peas (out of pod), cooked in boiling and slightly salted water for 5-7 minutes, drained, rinsed under cold running water and set aside to cool
1 carrot, peeled and diced
1 zucchini, cleaned and diced
2 small handfuls of pumpkin seeds
pickled ginger (sushi ginger), chopped, to taste
sesame oil, to taste
a pinch of whole sea salt
nori flakes, to taste
fresh chives, cleaned and chopped, to taste

Makes 2 servings.

Directions

Cook the long grain rice in plenty of boiling, slightly salted water. Cook the black venere rice the same way in a separate pan. Make sure the rice is still al dente when you drain it. Rinse it under cold running water and transfer it into a salad bowl. Add the lemon juice and some sesame oil and refrigerate until it’s completely cold. To assemble your rice salad, take out the rice from the fridge and add all the vegetables, the ginger, some more sesame oil, the  salt, the nori flakes and toss. Top with the chives and serve cool.