Summertime is barbecue time! Instead of just sausage and meat, there are now many delicious vegan alternatives for barbecuing. And I personally just love BBQ vegetables. To go with them, I like different salads the best. Here I share one of my favourite recipes.
Trout is very popular because of its high protein content compared to its low fat content. In addition to omega-3 fatty acids, it contains vitamins A, C, E, B1, B2 and B6. Together with the leek and the chicory, it simply tastes divine!
Here is a delicious recipe for aubergine, apricot and chickpea salad with honey and basil. This vegetarian recipe blends oriental and Provençal flavours. It is rich in fibre, vitamins and minerals. It also contains good quality fatty acids (omega-6). To complete the protein intake, you can easily add feta cheese or strips of parmesan cheese.