Multigrain rice salad with avocado and egg

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275 grams of multigrain rice

2 teaspoons of turmeric

300 grams of finely chopped red cabbage

1 lemon

4 tablespoons extra verge olive oil

15 grams of flat parsley

4 eggs

2 avocados

50 grams of unsalted walnuts

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Prepare the rice with the turmeric in the cooking water. Put the warm rice in a wide bowl.

Add the red cabbage and stir well. Let alone, but occasionally turn around.

Grate the yellow zest of the lemon and squeeze the fruit. Mix the grater and 1 tablespoon of juice in a small bowl with the oil to make a dressing. Finely chop the parsley and add. Season the dressing with pepper and spoon into the rice-cabbage mixture. Allow to cool to room temperature in 15 minutes and then refrigerate for 15 minutes.

Meanwhile, boil the eggs in 7 minutes. Peel and halve the eggs and slice the avocados. Chop the nut groove. Garnish the salad with the avocado, egg and nuts.

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Spaghetti with creamy gorgonzola sauce and zucchini.

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1 zucchini
20 grams of pine nuts
300 grams of spaghetti
Finely chopped 200 grams of bacon or pancetta
1 tablespoon olive oil
2 cloves of garlic, finely chopped
100 milliliters of cream
200 grams of gorgonzola

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Cut the zucchini into thin ribbons. Roast the pine nuts in a dry frying pan and keep aside. Cook the spaghetti. In the meantime, heat the olive oil and fry the pancetta until lightly browned and crispy on a low setting. Add the garlic and fry for 1 minute. Pour in the cream and let the gorgonzola melt in it. Place the zucchini strings in a colander and pour over the cooked spaghetti. Drain well and put back in the pan. Put the heat source on the lowest setting and spoon the gorgonzola sauce through the spaghetti for 1 minute. Spread on plates and sprinkle with pine nuts and pepper.