Mediterranean lunch recipes

Chinese Cabbage with Mint and Green Peas

Ready in about: 5 minutes | Serves: 4

Ingredients

1/2 Chinese cabbage

4 oz Green pea

1 Chili pepper

1 Fresh mint, bundle

2 tbsp Sesame oil

1 tbsp Rice vinegar

1 tbsp Soy sauce

Directions

Heat the wok and pour in the sesame oil, and then the soy sauce with vinegar.

Add chopped green peas, fry for 30 seconds, then add noodles of chopped cabbage and fry for one more minute.

Add the mint, chopped chili peppers and mix. Turn off the heat and cover with a lid. Let it brew for a couple of minutes and serve.

Nutritional info per serving: Calories: 77 Kcal

Fat: 5.7 g. | Protein: 2 g. | Carbs: 5.9 g.

Eggplant in Sesame

Ready in about: 15 minutes | Serves: 4

Ingredients

2 Eggplant

5 tbsp Sesame seeds

1 Egg

2 tbsp Olive oil

Directions

Eggplant cut into slices half a centimeter thick and salt.

Beat the egg, soak the eggplant in it and roll in the sesame.

Fry in oil on both sides until golden brown, and then spread on a napkin so that excess oil is absorbed. Serve hot.

Nutritional info per serving: Calories: 187 Kcal

Fat: 16 g. | Protein: 5.2 g. | Carbs: 6.9 g.

Scallop Ceviche

Ready in about: 5 minutes | Serves: 4

Ingredients

2 Lime

7 oz Scallop

1 oz Ginger

1 oz Cilantro

1 fl. oz Olive oil

1 tbsp Soy sauce

2 Garlic, clove

Pepper black ground, to taste

Directions

Mix the juice of two lemons with a fork in any suitable container with lightly salted soy sauce.

Add chopped hard garlic cloves. Add a pinch of coarse black pepper, a pinch of coarse sea salt, grated ginger, grape seed oil, and coarsely chopped fresh cilantro leaves. Stir.

Scallop mussels cut into thin slices, cover with sauce and roast for five minutes.

Nutritional info per serving: Calories: 89 Kcal

Fat: 4.5 g. | Protein: 7.1 g. | Carbs: 5.8 g.

Cabbage with Shrimps and Lemongrass

Ready in about: 25 minutes | Serves: 4

Ingredients

1 White cabbage

1 lb. Shrimps

4 fl. oz Rice vinegar

1 Cilantro, bundle

1 White onion

2 oz Ginger

4 fl. oz Olive oil

2 tbsp Soy sauce

4 Lemongrass

5 Garlic, cloves

2 Bay leaf

Directions

In a heated wok, fry the onion and ginger in olive oil.

Add the chopped cabbage and simmer, stirring gently, until soft.

Add soy sauce, finely chopped garlic, bay leaf, and sliced lemongrass.

Simmer for 5-7 minutes, then add rice vinegar. Stir, stew for another couple of minutes, add shrimp and mix with cabbage.

As soon as the shrimps are ready, sprinkle the contents of the wok with minced cilantro, stir and serve.

Nutritional info per serving: Calories: 81 Kcal

Fat: 3.5 g. | Protein: 5 g. | Carbs: 8.8 g.