INGREDIENTS

Meal-Prep-Steps

• 200 g basmati rice
• 1 tsp salt
• 3 untreated limes
• 1 bunch cilantro
• 1 small butternut squash (approx. 1200 g)
• 2 portions salmon fillet (125 g each)
• 5 tbsp olive oil
• 1 tsp untreated lime zest (see Meal-Prep-Steps)
• 1 tbsp lime juice (see Meal-Prep-Steps)
• 1 tbsp maple syrup
• 1 tsp salt
• 1 tsp baharat (spice blend)
• 5 cilantro stems (Meal-Prep-Steps; crushed).
• 4 organic lime wedges (see Meal-Prep-Steps)
• 400 g sweetheart cabbage
• 1 tsp salt
• 1 tsp lime juice (see Meal-Prep-Steps)
• 1 tsp maple syrup
• 500 g Greek-style yogurt (10% fat)
• 1 tsp Baharat (spice blend)
• 1 tsp salt
• pepper
• Also needed: ZWILLING FRESH & SAVE vacuum seal bag size S (for the salmon); ZWILLING FRESH & SAVE glass or plastic vacuum containers 3 x size L (yogurt dip, rice and carrot) and 1 x size M (yogurt dip)

Vegetable wraps with oriental yogurt dip

• Preparation time: approx. 10 minutes. For 2 wraps.
• 100 g feta cheese
• ½ red pepper
• 2 tortilla wraps
• 2 small handfuls of sweetheart cabbage (see Meal-Prep-Steps)
• 12 strips of baked squash (see Meal-Prep-Steps)
• 1 handful of cilantro leaves (see Meal-Prep-Steps)
• 2 small portions of yogurt dip (see Meal-Prep-Steps)
• Also needed: Sandwich paper; Kitchen twine; ZWILLING FRESH & SAVE glass or plastic vacuum containers, 2 x size M

Bowl with crudités, pumpkin, rice and minced meat

• Approx. 20 minutes. Serves 2.
• ½ red bell pepper
• 1 red onion
• 250 g minced beef
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp lime juice
• Salt, pepper
• 2 portions of cooked rice (see Meal-Prep-Steps)
• 100 g squash, baked and diced (see Meal-Prep-Steps)
• 5 stalks of cilantro greens
• 2 small portions of sweetheart cabbage (see Meal-Prep-Steps)
• 2 tbsp roasted sesame seeds
• Lime wedges for serving
• Also needed: ZWILLING FRESH & SAVE glass or plastic vacuum containers, 2 x size M or 1 x size L

Marinated salmon with fried rice and pumpkin purée

• Preparation time: approx. 20 minutes. Serves 2.
• 2 portions marinated salmon fillet (see Meal-Prep-Steps)
• 3 tbsp olive oil
• 1 pinch Baharat (spice blend)
• Remaining cooked rice (see Meal-Prep-Steps)
• Remaining sweetheart cabbage (see Meal-Prep-Steps)
• Salt, pepper
• Remaining squash, baked and diced (see Meal-Prep-Steps)
• 1–2 tbsp roasted sesame seeds
• Cilantro greens (see Meal-Prep-Steps)
• Remaining yogurt dip (see Meal-Prep-Steps)
• Lime wedges for serving
• Also needed: ZWILLING ENFINIGY Hand blender; ZWILLING FRESH & SAVE glass vacuum containers, 2 x size M or 1 x size L

HOW TO MAKE IT

Meal-Prep-Steps

1. Bring the rice to the boil in a pot with twice the amount of water and 1 tsp salt and cook until tender with the lid on according to the package instructions. Wash the limes in hot water and rub them dry. Finely grate the lime zest and set aside. Squeeze the juice from 2 limes, then cut out 4 nice wedges from the third lime. Wash the cilantro greens and shake dry. Pluck the leaves from 5 stems and set aside for the wraps; crush the stems for the salmon. Allow the rice to cool.
2. For the pumpkin and salmon, preheat the oven to 200°C top/bottom heat. Cut the pumpkin in half lengthwise and scrape out the seeds. Peel both halves and cut lengthwise into slices about 2 cm thick. Cut the two outer slices into 12 strips about 2 cm thick. Cut the remaining pumpkin flesh into 2 cm thick cubes. Rinse the salmon under cold, running water and pat dry with kitchen paper. For the marinade, whisk together olive oil, lime zest, lime juice, maple syrup, 1 tsp salt, and 1 tsp baharat in a small bowl.
3. Coat the salmon generously all over with the marinade and place in the vacuum seal bag. Put 1 slice of lime underneath and on top of each piece and add the crushed cilantro stems. Vacuum-seal the salmon in the ZWILLING FRESH & SAVE bag and store in the refrigerator until use, or at least overnight.
4. Line a baking tray with baking paper, place the squash slices in one corner and brush with the marinade. Mix the diced squash in a bowl with the remaining marinade and spread evenly on the free part of the baking tray. Cook the pumpkin in the middle of a hot oven for 20 minutes.
5. Meanwhile, cut the sweetheart cabbage in half lengthwise, remove the inner stem and cut into fine strips. Knead the strips in a bowl with 1 tsp salt, then mix in lime juice and maple syrup.
6. For the dip, mix the yogurt in a bowl with the baharat and salt. Season with pepper.
7. The rice, pumpkin strips and cubes, sweetheart cabbage and yogurt dip can either be prepared for eating now or vacuum-sealed and stored in ZWILLING FRESH & SAVE boxes in the refrigerator to use later. The lime juice can be kept refrigerated in a small screw-top jar.

Vegetable wraps with oriental yogurt dip

1. Crumble the feta cheese into a bowl and mash with a fork. Wash the peppers, remove the core and seeds, and cut into slices.
2. Spread half of the feta cheese on each wrap, leaving a 3 cm border, pressing it lightly with your fingers. Divide the sweetheart cabbage, baked squash and bell pepper strips among the wraps and sprinkle with the cilantro.
3. Fold the sides in toward the center and roll the filled wraps up tightly. Wrap the rolls in sandwich paper and secure with kitchen twine on the left and right sides (see tip). Either enjoy the wraps and yogurt dip immediately or vacuum-seal them in ZWILLING FRESH & SAVE containers and store in the refrigerator until ready to eat.
4. Top tip: By tying the roll up in a package, you can cut it cleanly in two when you eat it later without the wrapping unraveling. The wraps can also be perfectly toasted in the sandwich paper or briefly heated under the contact grill.

Bowl with crudités, pumpkin, rice and minced meat

1. Wash the peppers, remove the core and seeds, and dice. Peel the onion and cut into fine rings. Heat the oil in a pan and sauté the sliced onion over a medium heat until translucent. Add the minced meat and fry over a slightly higher heat until crumbly. Deglaze with soy sauce and lime juice, season with salt and pepper. Remove the pan from the heat.
2. Arrange the rice, diced bell pepper and pumpkin, sweetheart cabbage and minced meat in two bowls and enjoy immediately or store vacuum-sealed in ZWILLING FRESH & SAVE containers in the refrigerator until ready to eat.
3. Top tip: The bowl also tastes great with smoked tofu, chicken or the marinated salmon from the recipe below instead of minced beef.

Marinated salmon with fried rice and pumpkin purée

1. Preheat the oven to 120°C top/bottom heat. Remove the salmon from the ZWILLING FRESH & SAVE bag, remove the lime and cilantro stalks and dab the fish with kitchen paper. Heat 1 tbsp olive oil in a large non-stick pan and sear the salmon in it on both sides, adding a little color. Remove the fish from the pan and cook it further in an ovenproof dish in the middle of a preheated oven for 7–8 minutes.
2. Heat the remaining olive oil in the fish pan, add the rice, sprinkle with baharat and fry, stirring occasionally, until lightly browned, then stir in the sweet cabbage and fry briefly. Season the fried rice with salt and pepper and keep warm.
3. Heat the pumpkin in a small pot (see tip) and purée finely with the hand blender. Season the purée with salt and pepper. Remove the salmon from the oven.
4. Spread a blob of pumpkin purée on each dinner plate, pile on the fried rice and top with the salmon fillet. Garnish with sesame seeds and cilantro greens. Serve with the yogurt dip.
5. Top tip: If needed, add a dash of water to the squash so it doesn't burn to the bottom of the pot.