Melva Canutera is as much a part of Andalusian cuisine as a good salad. This one is as simple as it is brilliant – and quick to make: Ensalada de Tomates Rosas y Negras con Melva Canutera(Salad of pink and black tomatoes with Melva Canutera) For 4 people:• 3–4 ripe pink tomatoes (e.g. Tomate Rosa de Barbastro)• 2–3 black tomatoes (Kumato or Black Krim)• 1 jar of Melva Canutera (Melva), drained• 1 small red onion, very finely chopped (optional)• Good extra virgin olive oil• A splash of sherry vinegar• Fleur de Sel and freshly ground pepper• A few fresh basil or oregano leaves (optional) Here’s how:1. Cut the tomatoes into thick slices or large wedges and arrange them alternately (pink and black) on a flat plate.2. Season with Fleur de Sel and pepper – feel free to be generous, good tomatoes can handle it.3. Scatter the drained Melva Canutera over the top in large chunks.4. Sprinkle the finely chopped onion over it.5. Drizzle with plenty of olive oil and a small splash of sherry vinegar.6. Finally, add the herbs – and you’re done. Nothing else is needed. Our products for the recipe: Melva Canutera – Andalusian Melva, 120 g canConservera de Tarifa · €8.95 To the product Melva Canutera – Andalusian Melva, 190 g jarConservera de Tarifa · €13.50 To the product Sherry Condiment (Condiment de Xérès), 25 clMartin Pouret · €7.95 To the product Alziari Olive Oil from Nice, 50 clMaison Alziari · €21.90 To the product Fleur de Sel de Guérande Vent d'Est, 125 g tinAtelier du Sel · €7.95 To the product

Roasted Hokkaido pumpkin meets chicory, radicchio and crispy Ventrêche Basque – an autumn salad for 4 people. With Piedmont hazelnuts, walnut vinaigrette and a fruity Chardonnay recommendation to go with it.

Our quick Niçoise salad with onion confit and anchovies instead of tuna, ready in fifteen minutes, for 4 people. To go with it, we recommend a well-chilled rosé from Provence.

Lentils are personally one of those things I really love, but make far too rarely. Somehow I always think they are far too time-consuming to prepare, and the association with a hearty winter stew often comes to mind. Yet there are such wonderful recipes for fresh and summery lentil salads! I'm glad I remembered about them again and found a truly fantastic salad for the new recipe of the week – it combines pretty much all the flavors we love and is pure bliss.

This recipe is based on a free interpretation of Waldorf salad by the British blogger sisters Jasmine and Melissa Hemsley. The combination of chicory, apple, celery, hazelnuts and blue cheese tastes incredibly autumnal and aromatic, as all these ingredients are at their absolute best right now and since the combination of cheese with hazelnuts – a dream! – may not yet be as well known as the combination with walnuts, it is high time to introduce it to you here. Bon appétit!

Endive, radicchio, pear, walnuts and creamy Erborinato with a vinaigrette of walnut oil and Orléans vinegar, serves 4 and ready in twenty minutes. We recommend pairing it with the Muscat de Beaumes de Venise from Château Pesquié.

Radicchio, mozzarella, apricots, anchovies and pistachio oil … This lukewarm salad awaits with an unusual combination of ingredients, textures and flavors that all come together in an unexpectedly-harmonious symbiosis and tickle your taste buds! 

An ideal salad for a barbecue party, simple and refreshing: a sun-kissed recipe with wonderfully aromatic coriander – pure summer!

Finally, it's time to start again, finally the wonderful time of colorful salads is back! Not that our hearts don't also melt at the sight of rich and hearty winter dishes like a fragrant cheese fondue over the fire, but little by little we are simply looking forward to lighter dishes and everything that goes with them. A crisp salad becomes a welcome harbinger of the warm season, manifesting on the plate even before it appears on the calendar ... The beauty of it is: in the world of salads, there are no limits to the imagination – anything that tastes good is allowed, there is nothing that really doesn't go together, every combination is conceivable ... what wonderful culinary freedom opens up here! I had been eyeing the following recipe for a long time, and when the sun shone obliquely through the window this morning, my appetite was immediately wide awake. It loudly demanded this fantastic pulpo salad with green beans, potatoes, and tomatoes. It is very simple and very quick. The result is also wonderful! The colors alone ... Ingredients for 2 - 3 people 1 - 2 cans of Pulpo, e.g. by Ramon Peña 2 handfuls of green beans 4 - 5 medium potatoes Tomatoes Thyme Parsley Garlic Salt and pepper Olive oil Lemon Preparation: Peel the potatoes, cut them into bite-sized cubes, and boil them in salted water until tender. Trim the beans and boil them in salted water for approx. 10 - 15 minutes, so that they are still nice and crisp. Meanwhile, finely chop the thyme, parsley, and a small garlic clove together. I think the recipe can handle plenty of thyme, but which of the three components dominates the flavor is left to everyone's own taste. Wash the tomatoes and cut them into small slices, cubes, or quarters, depending on your preference Put the potatoes, beans, and tomatoes in a salad bowl, squeeze half a lemon over them, season with salt and pepper, add the olive oil and the chopped herbs. Mix well. Open the can(s) of Pulpo, drain, and add to the salad. Mix gently. Serve lukewarm and enjoy. Bon appétit! Our wine recommendation: This salad pairs wonderfully with the Sauvignon de Touraine 2013 from Domaine Delaunay, a beautifully fresh, fruity, yet also mineral wine, the ideal companion for seafood. -- The inspiration for this recipe comes from "Die neue Fischkochschule. Das Standardwerk. Küchenpraxis – Warenkunde – 150 Rezepte" by Tillmann Hahn and Nicole Knapstein, Christian Verlag, 2014. Found on www.valentinas-kochbuch.de

Algae is the "food of the future"! It grows much faster than land plants and requires no valuable agricultural land. But above all, we love algae because it is so delicious! We especially fell for the creations by Poisson d'Ouest. We use two of them in these simple and quick recipes: octopus salad with celery, cucumber and algae, and baked feta with algae. Mmmmh!

Have you ever combined lentils with tuna? We actually haven't until now, but we are so thrilled with our new discovery that we can already guess what will be served more often for lunch this autumn. By the way, this is also one of those salads that tastes almost even better the next day, once the flavors have had a chance to meld! A sophisticated and quick idea for the party buffet, brunch, lunch, or on the go…   

This week’s recipe is more of a “serving suggestion” or “guide to feasting without much effort” for those days when we simply don’t want to spend a long time in the kitchen. The rosé is already chilled, the evening sun bathes the balcony in golden light, and guests are already waiting? Or the weekend lies ahead with a promising blue sky and no plans, and we feel like a spontaneous picnic in the countryside? Bingo! This menu takes less than 20 minutes but will leave you feeling thoroughly satisfied and happy—promise!