Menu for runners

Quinoa salad with sesame and caramelised turnip

Ingredients (4 people)

400 g turnips
1 crushed garlic clove
40 cc olive oil
10 g sesame seeds
20 g honey
10 g soy sauce
15 g chopped coriander
200 g lettuce
400 g cooked quinoa
50 g chopped spring onions
10 cc rice vinegar
5 g toasted sesame oil
Salt

Method

Heat the oven to 180ºC. Peel the turnips and chop them into chunks, place it in a bowl and add the crushed garlic, the olive oil, a spoonful of sesame seeds, honey and some salt.

Stir until integrated, then place it on a baking tray and cook for half an hour until caramelised. Remove the tray from the oven, add the soy sauce and the coriander and leave to cool.

To assemble the salad, mix the cold turnips with the chopped lettuce, cooked quinoa, spring onions and the rest of the sesame seeds. Whisk the vinegar and the sesame oil and pour it over the salad. Stir everything until well combined, and serve.

Nutritional Information

Poached salmon, garlic, rosemary and walnut preserve

Ingredients (4 people)

800 g salmon
80 g walnuts
2 sprigs of rosemary chopped
4 garlic cloves
120 g lemon juice
40 cc olive oil

Method

Marinade the salmon in the lemon juice for 2 to 3 hours.

Preheat the oven to 150 ºC and place the marinated salmon in a poaching recipient. Bake for 15 to 20 minutes.

Meanwhile, blend the garlic with the olive oil, rosemary and salt. Add the chopped walnuts.

Place the salmon on a plate, dress with the walnut preserve, and serve.

Nutritional Information

Cold apricots with chopped almonds

Ingredients (4 people)

1 litre water
800 g apricots
80 g chopped almonds
4 tbsp. plain gelatine
4 ice cube trays

Method

Line the clean, dry ice cube trays with chopped almonds. Then put half the water and the apricots in a microwaveable bowl, cover with cling film and cook for 5 minutes at full power. When they are soft, mix them in a blender to obtain a purée.

Heat the other half litre of water with the gelatine and dissolve it well. Bring the dissolved gelatine to the boil, add the apricot purée and mix well. Then pour the mixture over the ice cube trays.

Leave to cool and then leave to set in the fridge for at least one hour.

Nutritional Information