A few days ago one of my best friends in Belgium, Liesbet, sent a message to ask me whether I was okay because she hadn’t received recent blog posts. That’s when I realized I took a break. 🙃 If you would consider that this implies I stopped cooking….ask my niece 😉.
Ready made ravioli with ricotta and spinach aren’t often on my shopping list. In the following dish, inspired by Janneke Philippi, they are an absolute added value.
Knowing me, I used this recipe to empty the fridge. Put 300 grams of frozen green asparagus, 1 chopped cucumber and 4 chopped garlic cloves on baking paper on an oven tray. Spread a drizzle of olive oil, pepper and salt. Bake in a preheated oven of 220° for 15 mins. Stir halfway.
Put 1 sliced fresh onion in 3 table spoons of red wine vinegar to make them softer.
Clean some salad. Drain 2 table spoons of capers and a few olives. Boil 250 grams of fresh ravioli for 2p al dente.
Put 2 tuna streaks on baking paper on another oven tray. Season with pepper salt and olive oil. Bake in the same oven until ready ( is up to you)
Take a large salad bowl. Spread the salad, the asparagus and cucumber. Spread the ravioli, the olives, capers and onion. Mix 2 table spoons of olive oil and 1 teaspoon of mustard with the red wine vinegar. Spread the tuna and finish with the dressing.
Easy, delicious and fabulous summer salad à la niçoise.
Doc V's Healthy Kitchen 