Pan con Tomate con Sardinas is the iconic dish of Catalan cuisine – and one of the best high-protein summer recipes you can make in 15 minutes. Sardines provide natural creatine and omega-3, the grated tomato gives freshness, the olive oil gives depth. Three ingredients. Endless character. Born after a wine fair in Pollença, Mallorca – now a permanent fixture in our kitchen.

We discovered Mercadona coconut ice cream, officially "Cocos" by Hacendado, on the way to a secret sundowner spot in southern Mallorca – tucked between dips, bread and jamón ibérico in the supermarket aisle. Served in a real coconut shell topped with desiccated coconut, it costs around €2.50 for two servings. Since July 2026, the viral espresso hack has driven its fame: a hot coffee shot poured straight into the ice cream, served as an instant affogato. Milk-based, not vegan,

An Instagram trend put to a proper test: yoghurt tiramisu made with Greek yoghurt (10% fat) versus natural yoghurt (3.8%) – and a clear verdict after one night in the fridge. No eggs, no mascarpone, no fuss. Just coffee, yoghurt, and patience. The lighter version shines in summer with fresh berries; the richer one belongs to winter. A flexitarian dessert with real character.

Inspired by a Neapolitan mate who flies his seafood in directly from the Mediterranean, this high protein spaghetti alle vongole is Italian cooking at its most honest. Fresh clams, dry white wine, garlic, olive oil – and a protein-packed pasta that holds it all together. No fuss, no shortcuts. Just flavour, quality, and a flexitarian mindset on the plate.

Spiced salsiccia, sweet caramelised fennel, lemon zest and white wine – the creaminess here comes from pasta water, not cream. Finished with a crispy pangrattato topping.

A wild salmon baguette that leaves deli sandwiches behind: spiced salmon, creamy cream cheese coleslaw, toasted wholegrain baguette – conscious eating at its very best.

Wild garlic meets courgette in this creamy, protein-packed pasta made with oat cream, Parmesan and Pecorino – finished with lemon zest and cracked black pepper. Light, seasonal and flexitarian.

Wild garlic meets gorgonzola in this creamy spring gnocchi dish made with oat cream. Ready in 25 minutes and easy to make fully plant-based.

Creamy wild garlic hummus blended straight from the tin – quick, sustainable and full of spring flavour.

Asparagus ravioli with wild garlic filling – a light, aromatic handmade pasta dish for spring. Ricotta, wild garlic, green asparagus and sage lemon butter come together for a beautifully seasonal plate.

Frühlingszeit ist Spargelzeit – und genau das macht Spargel Ravioli selbst gemacht zu einem echten Highlight. Dazu gehört klassisch eine Sauce Hollandaise, die hier zur Vereinfachung auch mit der ISI-Flasche möglich ist. Außerdem: Wer liebt keine Pasta? Selbstgemachte Ravioli sind einfach der Hit und bringen richtig Spaß in die Küche. Warum ist Spargel im April so beliebt? Weil er frisch, regional und besonders aromatisch ist. Genau das macht ihn zum Star der Frühlingsküche i

Asparagus wild garlic risotto with prawns: creamy, fresh and full of spring flavour. White and green asparagus, homemade stock and a vibrant wild garlic pesto make this a seasonal highlight for flexitarians.

Fresh summer pasta without cream, perfect for flexitarians who love light dishes

Aromatic, crisp, and resourceful: This grapefruit bruschetta recipe is made for mindful, flexitarian foodies.