Add a fresh touch to your meals with the Benoo selection! Discover some delicious combinations of flavors you absolutely need to try as tasty starters!

Beetroot and pear carpaccio 

Ingredients: 1 medium-sized beetroot, 1 small pear, 1 tbsp vinegar, 2 tbsp oil and 1 pinch of salt

Preparation: Cut the beetroot and the pear into very fine slices, ideally with a slicer. For the dressing, mix vinegar, oil and salt in a bowl. Cover the beetroot and pear slices with the mixture. Arrange the carpaccio on a flat plate. 

Find the full recipe here.

Carrot-yogurt salad 

Ingredients (for 2 people): 200 g carrots, 200 ml yogurt, 1 pinch of salt, 1 tbsp. salad oil, 1 pinch of fennel seed (optional)

Preparation: Peel the carrots, grate them and stir with yogurt, salt and salad oil, keep it in the fridge. If you want you can also add some fennel seeds. 

Find the full recipe here.

Salad with goat cheese and strawberries

Ingredients: 50 g goat cheese, ½ salad, 4 strawberries, 1 pinch Salt, 1 pinch pepper, 3 tsp salad oil, 1 tsp apple vinegar, 1 tbsp sugar

Preparation: Wash and dry the salad. Combine salad oil, vinegar, salt, pepper, sugar for the dressing and fold into the salad. Serve with strawberries and the goat cheese.

Find the full recipe here.

Zucchini-Fritters

Ingredients: 1 onion, 200g courgette, 100g carrot, 100g oat flakes, 1 pinch of pepper, 1 pinch of salt, 1 tablespoon frying oil

Preparation: Grate the zucchini roughly, add the salt and mix it with your hands. Let it sit for 5 minutes until it sweats. Meanwhile, grate the carrot and the onion. Squeeze the liquid out of the grated zucchini, add into a bowl with the grated carrots, the onion and oat flakes. Mix it well. Form 6 little paddies. Heat the pan with the frying oil. Add the zucchini fritters and fry on both sides for about 6 minutes until golden brown. 

 Enjoy these tasty starters!!

Discover more:

Daily at Benoo, we encourage urban communities to cook with local and seasonal ingredients. Why? Simply to lower the impact of our food system. By using regional fresh ingredients, we shorten transportation, avoid the use of plastic and reduce food waste. We have calculated that a meal cooked with local ingredients can be up to 2/3 less impactful than a normal meal cooked with ingredients from a supermarket.

Why don’t you try to make it a weekly habit?

Register to our newsletter to recieve a weekly recipe!