Chickpeas and yogurt salad

Ingredients for 2 people:
- 400g of cooked, drained chickpeas
- 1 cucumber
- 1 red onion
- 50g baby spinach leaves
- 2 tablespoons fat-free Greek yogurt
- Handful fresh mint
- Juice of 1 lemon
- Chilli flakes
- Salt
- Extra virgin olive oil
- Black sesame seeds

1. Slice the onion and, in a small bowl, mix it with a pinch of chilli flakes, salt and the lemon juice. Leave to soak for around 5 minutes.

2. In the meantime, peel and slice the cucumber and chop the spinach and mint.

3. Mix together the cucumber, chickpeas, mint, spinach and yogurt in a large bowl. Season to taste.

4. Top the salad with the onion and sesame seeds and drizzle with olive oil.

Bon appétit!


Blackberry mojito

Ingredients for 2 mojitos:
Blackberry juice*:
- 400g blackberries (keep 4 of  them to decorate)
- 150ml water
- 12 mint leaves (few more to decorate)
- 1 lime
- 4oz rum**
- 4oz blackberry juice
- Soda water
- Ice

*If your blackberries are not very sweet, you might want to add 1 or 2 tablespoons of brown sugar to the juice.
**Traditionally mojitos are made with white rum, feel free to use the one you have at home or just your favourite one (I am using a dark one).

1. Blend the blackberries and the water together until you get a puree.

2. Strain the juice through a fine sift to remove the blackberry seeds. Add the brown sugar if necessary.

3. In the presentation glasses (half of the ingredients in each), add the mint leaves, the lime juice, the lime zest and a splash of soda and gently smash to mix all flavours.

4. Fill the glasses with ice and add the rum and the blackberry juice. Top with soda.

5. Decorate with a couple of blackberries and mint.

Bon appétit!


Tuna and sprouts salad

Ingredients for 2 people:
-100g variety of sprouts
-200g fresh tuna fillet (sashimi-grade)
- Juice of ½ grapefruit
- Juice 1 lime
- 5g grated ginger
- 4 tablespoons sesame oil
- Pinch of salt

1. Slice the tuna in thin slices and place them around a dish leaving the centre free.

2. Place the sprouts in the middle of the dish.

3. Mix all the ingredients of the vinaigrette.

4. Pour the vinaigrette on top of the sprouts and the tuna and sprinkle with sesame seeds.

Bon appétit!


Chocolate truffles

Ingredients for around 25 truffles:
- 250g dark chocolate (70% cacao)
- 200ml whipping cream
- 50g butter
- 2 tablespoons coffee liqueur*
- Cacao

*Use either coffee liqueur or any other alcohol you like. Obviously you can just leave out the alcohol, they are still going to be delicious!

1. Pour the cream into a saucepan and bring it to boil. Remove it from the heat.

2. Add the chocolate and the butter into the cream and stir until completely melted.

3. Pour the mix into a little container and allow it to cool down completely. Cover it with a lid or cling film and put it into the fridge for around 2 hours or until the mix is solid.

4. Use a small spoon to measure the required amount of each ball. Cover the hands with a little bit of cacao to avoid the mix to stick to the hands and roll the mixture into balls.

5. Coat the balls with cacao and keep in the fridge until you are ready to eat them.

Bon appétit!