BRUSCHETTA WITH FIG & RICOTTA

INGREDIENTS
Bread
Ricotta
Fresh figs
Cashews
Pomegranate sauce

METHOD
Slice the bread and toast it in a toaster or on a grill until crispy.
Spread the ricotta over the toasted bread. Arrange the sliced figs on top, sprinkle with chopped cashews and drizzle with pomegranate sauce.

CHICKEN SHAWARMA WITH CREAMY SAUCE AND CORN

INGREDIENTS
Lavash — 1 pc
Chicken — 300 g
Cream — 50 ml
Vegetables
Corn
Red onion
Garlic
Parmesan
Vegetable oil
Salt
Spices

METHOD
Coat the chicken with spices and cook using your preferred method. I used an air fryer.
Finely chop the garlic and red onion. Add them to a pan with vegetable oil and corn, and sauté for 3 minutes. Add the cream and Parmesan, then simmer for 5 minutes.
Place the vegetables, chicken and creamy sauce onto the lavash. Wrap it tightly and toast in a dry pan or on a grill until golden and crispy.

BEEF STEAK WITH FIG AND RADISH

INGREDIENTS
Beef steak — 250 g
Fig — 1 pc
Radish — 1 pc
Butter
Olive oil
Rosemary
Garlic
Thyme
Berry sauce
Salt
Black pepper

METHOD
Take the steak out of the refrigerator 30 minutes before cooking. Heat olive oil in a pan and place the steak in it. Cook for 4 minutes on each side. After flipping, add butter, garlic, rosemary and thyme. Baste the steak with the aromatic butter.
Sear the sides of the steak for 20 seconds. Remove from the heat, wrap in foil and let it rest for 5 minutes.
Pour a spoonful of berry sauce onto a plate and create small splashes with the back of a spoon.
Slice the steak, season with salt and freshly ground black pepper. Arrange on the plate and garnish with fig and radish.