Recipes


Granola

by Caterina Radaelli
Servings: 4/6
Prep Time: 35 minutes

1. Preheat the oven to 180ºC

2. Mix together the oats, nuts, seeds, dried fruit, honey and oil and stir thoroughly in a bowl

3. Spread on a baking sheet and cook for about 25 minutes (or until golden)

4. Add the Mediterra bar to the mix

5. Store in a Mason jar

200g mixed nuts (Macadamia nuts, Walnuts, Almonds)
400g rolled oats
50g sunflower seeds
100g dried cranberries
100g dried blueberries
2 tablespoons coconut oil
2 tablespoons liquid Greek honey
1 Apricot & Pistachio Mediterra bar


Lemon rubbed Salmon & Rocket salad

by Caterina Radaelli
Servings: 4
Prep Time: 25 minutes

1. Preheat the oven to 180C

2. Prepare the marinade by putting the lemon zest and juice, garlic, dill and extra virgin olive oil in a bowl and stir thoroughly

3. Season with salt and pepper and add the salmon fillets

4. Rub the marinade into the fish

5. Cover and set aside for 15 minutes (not more than 15 minutes as the lemon will already cook the fish whilst it is marinating)

6. Remove the salmon from the marinade and wrap each fillet in aluminum foil separately

7. Cook for 10 minutes in the oven

8. Sprinkle the Mediterra bar on top

9. Serve with a fresh and tangy arugula, kale and radicchio salad

1 lemon, zest and juice
1 garlic clove, finely chopped
20g fresh dill, finely chopped
2 tbsp extra virgin olive oil
4 boneless salmon fillets
1/2 teaspoon sea salt
1/2 teaspoon red chili
handful of arugula, kale and radicchio
1 Kale & Pumpkin seeds Mediterra bar


Crunchy Hummus

by Caterina Radaelli
Servings: 4
Prep Time: 15 minutes

1. Rinse the chickpeas under running cold water and put them into the food processor

2. Add the rest of the ingredients to the food processor

3. Blend with the food processor and add the extra virgin olive oil as it runs

4. When the mixture is smooth, pour it into a bowl

5. Drizzle with some more extra virgin olive oil and decorate with a few parsley leaves and paprika powder

6. Sprinkle a Black Olives & Walnut Mediterra Bar on top

400g chickpeas (canned)
2 tbsp tahini
1/4 crushed garlic clove
1/2 tsp sea salt
3 tbsp extra virgin olive oil
2 tbsp lemon juice
Paprika powder
Parsley leaves
1 Black Olives & Walnut Mediterra Bar


Fennel Gratin

by Caterina Radaelli
Servings: 4
Prep Time: 45 minutes

1. Preheat the oven to 200C

2. Finely slice all four fennel bulbs

3. Grease a baking dish with extra virgin olive oil and sprinkle some bread crumbs

4. Add a layer of sliced fennels and drizzle them with extra virgin olive oil

5. Once the base of the baking dish has been covered, sprinkle with grated Parmesan, breadcrumbs and finally a pinch of nutmeg

6. Continue like this until the baking dish is full

7. Top with Parmesan and breadcrumbs

8. Bake for 30 mins or until golden

9. Sprinkle the crumbled Mediterra bar on top for an extra crunch

4 large fennel bulbs
1/2 teaspoon grated nutmeg
1 pinch of sea salt
1 pinch of black pepper
50g grated Parmesan
50g Wholewheat bread crumbs
2 tablespoons extra virgin olive oil
1 Kale and Pumpkin Seeds Mediterra Bar


Mediterra Grissini with Olive & Mint Dip

by Caterina Radaelli
Servings: 4
Prep Time: 5 minutes

1. Cut the Mediterra bars length wise to form grissini

2. Place all ingredients in a food processor. 

3. Mix thoroughly until the mixture becomes a thick cream paste (1 – 2 minutes).

4. Transfer to a bowl and eat with the grissini Mediterra bars.

100g pitted green olives
100g of low fat Greek yogurt
2 to 3 sprigs of fresh mint leaves
2 tablespoons extra-virgin olive oil
1/2 red hot chili
2 Mediterra Olive & Walnut bar


Asparagus and Basil Frittata with Bell Peppers & Green Olive Bar

by Caterina Radaelli
Servings: 4
Prep Time: 25 minutes

1. Boil the asparagus in salted water for about 5 minutes.

2. In a large bowl whisk together eggs, Parmesan, salt, pepper and basil leaves.

3. In the meantime, preheat a non-stick pan with extra virgin olive oil.

4. Pour the egg mixture in to the pan.

5. Drain the asparagus and place in the pan.

6. Cook for a few minutes and then flip to the other side and cook until golden.

7. Sprinkle the Mediterra bar on top to give the frittata a crunch.

8. Cut into wedges and serve.

500g asparagus, chopped
6 free range eggs
20 leaves fresh basil, chopped
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
50g Parmesan Cheese
1 Bell Peppers & Green Olive bar


Whole wheat fusilli/penne with Winter Pesto

by Caterina Radaelli
Servings: 2
Prep Time: 25 minutes

1. Toast the pine nuts in a pan for about 5 minutes.

2. Meanwhile, bring a large pot of salted water to boil. Boil the chopped kale into the boiling water.

3. Cook the kale for a few minutes until it becomes limp (2 minutes).

4. Drain the kale, without throwing away the water, and place it into a bowl of cold water.

 

5. Place the kale on a clean cloth and dry the excess moisture.

6. Place the pinenuts, kale, Parmesan, olive oil, garlic, lemon juice, salt and pepper in a blender and blend until a cream-like texture is obtained. You may need to add an extra splash of extra virgin olive oil to make the pesto smoother.

7. In the same water in which you cooked the kale, cook the penne accordingly to the instructions on the box.

8. Sprinkle the Kale & Pumpkin Seed Mediterra bar on top.

200g wholewheat fusilli
80g pinenuts
100g kale, trimmed, rinsed and chopped
60g grated Parmesan cheese
5 Tbsp extra-virgin olive oil
2 teaspoons lemon juice
4 salted capers
salt
pepper
1 Kale and Pumpkin Seed Mediterra Bar


Fennel & Orange Salad

by Caterina Radaelli
Servings: 4
Prep Time: 10 minutes

1. In a bowl, whisk together the balsamic vinegar, the extra virgin olive oil, the sea salt and the pink pepper.

2. With a sharp knife, slice off the ends of the oranges.

3. Cut away the peel and white pith by following the curve of the fruit.

4. Cut the orange in half from top to bottom and thinly slice it.

5. Transfer the oranges, along with all its’ juices, into the bowl along with the dressing.

6. Add the thinly sliced fennel.

7. Toss to combine.

8. Sprinkle the Bell Peppers & Green Olives Mediterra Bar on top.

1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
Coarse sea salt
Pink pepper
4 navel oranges
4 fennel bulbs thinly sliced
1 Bell Peppers & Green Olives Mediterra Bar


Winter salad with pomegranate, apples and black olives & walnuts bar

by Caterina Radaelli
Servings: 2
Prep Time: 15 minutes

1. Wash and dry the kale. Remove the stems and cut it coarsely.

2. Massage the kale vigorously for 2/3 minutes with extra virgin olive oil to break the tough fibrous texture.

3. Prepare the pomegranate and cut the apples into thin slices and add them to the kale.

4. Prepare the dressing and pour over the salad.

5. Stir thoroughly.

6. Sprinkle the kale & pumpkin seed bar on top.

Salad
300g of baby kale
1 Tbsp extra origin olive oil
100g pomegranate arils
1 Granny Smith apple
1 Black Olives & Walnuts Mediterra bar

Dressing
3 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil
1 Tbsp tahini
Sea salt
Pink pepper