Summer is a perfect time not only to get the body into a great shape but also to review your health, fitness and overall wellbeing, so you can enjoy summer holidays with your friends and family, feeling and looking at your best.

We have invited experienced nutritionist and a premium professional chef Oto Zemnieks to share with us a recipe of a light yet energizing summer salad. Oto is also a co-founder of a gastronomic brand CHEF-OTO, author of the book “Brighten up your diet Indian cooking” and author of original recipes for delicious as well as healthy dishes based on Ayurveda knowledge.

This salad was designed to truly be the best healthy option for you.

It contains essential ingredients to nurture the body and activate your taste buds through a combination of oranges in coconut, rosemary, tomatoes and champignon, with feta and cumin to truly bring the flavours out and increase the digestion.

Salad’s tend to lack a sense of fullness after consuming, however the warmness of baked veggies and hot spices, creates much more satisfaction and taste, which will reduce the need for a bigger amounts of food. Ayurveda for an example, can reduce the consumption of the food to very minimal amounts.

Understanding the specifics of your body and what product combination is the best for you, will increase the levels of your energy, which by itself will improve the wellbeing of your day to day life and also impact your surrounding world.

All simply because now you have more energy to act on and see the opportunities.

In such case the loss of weight and the improvement in the quality of your skin is a natural accurance as well.

Mestelo Salad

Ingredients:

Onion- 1 pic

Basil- 3 leaves

Tomato- 1/2 pic

Oberjin - few slices

Champignons - 1 large or 3 small

Feta cheese- 6 grams

Orange - 1/2 pic

Coconut cream- just to dip

Rosemary - few pieces

Parsley - few leaves

Cumin - 1 pitch

Chilli powder - 1 pitch

Salt - by taste

Paper - by taste

Nusli and Rukola salad - two bunches

Olive oil - a few drips

How to make it:

- Cut tomato into 3 pieces

- Spray each tomato with a little bit of salt, paper, olive oil and put basil leaves on it

- Cut 3 circles from oberjin and spray it with salt and paper on your own test. It could one pitch of each.

- Take the champignons and cut off the legs from its covers.

- Spray champignons with cumin and put feta chesse inside .

- Once everything is ready, put it all in the oven for 180 degrees for 8 minutes.

- When dish is ready, put on the top of it Nusli salad.

- Nusli salad spray with olive oil and salt.

- Then take rosemary and cut it finely. Put on the top of ready dish too, as it was done with Nusli salad and spray with lime as well as chili powder adding a little bit of salt.

- Cut parsley and finley put a side, then take out cooked veggies and put it inside of the salad.

- Cover all of this with champignons and parsley.

- Take oranges and dip them inside the coconut cream, leave it there for some minutes.

- Prepared oranges put on the top of the ready salad. Lastly, put rosemary on the oranges.

It’s a unique in flavors and it’s ingredients selection, which involves many different products as well as spices crossing each other. The orange in the coconut cream adds the finishing touch to the salad and makes it truly stand out, the combination of rosemary and lime contributes to digestive wellbeing and makes the experience truly unique.

Now salad is ready! Good appetite!