Turbot with Papaya Salad

This recipe can be adapted to be used with whatever fish is on your plan and tastes wonderful in the summer.

Ingredients:
1 serving of turbot
1 serving of Frisée
1 serving of Papaya
Vegetable Broth
1 slice of Rye bread
Salt and pepper

Preparation:
Cut fresh turbot fillet into medium-sized pieces, pepper and cook in a pan on each side for two to four minutes, depending on the thickness, just before serving. Clean the Frisée, wash and spin dry and cut into strips. Peel the papaya, remove the seeds, and cut the pulp into slices. Mix both together, season with salt, pepper and some broth. Cut toasted bread into cubes and add to the salad. Enjoy!

Endive, Papaya Salad with Mung Beans

If you are not familiar with mung beans, this delicious recipe is perfect to try!

Ingredients:
1 serving of mung beans
1 serving of endive 
1 portion of papaya 
1 serving of wholemeal rye bread
Vinegar
Salt, pepper

Preparation:
Soak the mung beans overnight, drain the soaking water and cook the beans in fresh water for approximately 30 minutes, then drain. Clean the endive, cutting out the hard middle stalk in a wedge shape, then cut into strips. Season the strips with salt, pepper, and vinegar. Peel the papaya, remove the seeds, dice and mix with the endive. Add the mung beans and enjoy as it is or with wholegrain rye bread.