Back to news Healthy recipes for light dinner from the leading Moscow chef


Recipes of tasty and healthy dishes of Uilliam Lamberti.

One of the leading restaurateurs in Moscow and also columnist knows everything about tasty food. It wasn’t hard for him to unite taste and benefit of products in one dish. In a recipe column of his UillToBe project you can find many ideas how to diversify your diet. We choose two recipes of healthy dishes, which are easy to cook at home.

Sea bass tartare with tahini and almond paste


Ingredients (1 portion)

  • Shallot – 10 gr
  • Parsley – 1 gr
  • Mint – 1 gr
  • Lemon fresh – 5 gr
  • Baked eggplants – 20 gr
  • Chili pepper – 1 gr
  • Radish – 3 gr
  • Tomato – 30 gr
  • Sea bass fillet – 60 gr
  • Tahini sauce with almond – 40 gr

Tahini sauce with almond:

  • Toasted almond – 2 gr
  • Sesame seeds – 4 gr
  • Olive oil – 10 gr
  • Water – 0,5 gr
  • Lemon fresh – 0,5 gr

For the sauce: grind toasted almond, add olive oil, sesame seeds, water and lemon fresh. Mix everything in blender until you receive a clear paste. Cut into cubes baked eggplants, sea bass fillet, tomatoes and onion. Mix them together. Serving: lay out tahini sauce on a plate. Put sea bass fillet with vegetables atop. After that add lemon fresh, parsley and mint. Mix everything together. Decorate with radish and circles of chili pepper.

Vegetable salad with Thai sauce


Ingredients (for 4 portions):

  • 60 gr of bell pepper
  • 100 gr of cucumber
  • 100 gr of carrot
  • 80 gr of radish
  • 100 gr of celery
  • bunch of green onion
  • bunch of cilantro
  • 80 gr of Romaine lettuce
  • pinch of salt
  • pinch of pepper

For Thai sauce:

  • 40 ml of fish sauce
  • 60 ml of soya sauce
  • 80 gr of cane sugar
  • 1 teaspoon of ground ginger
  • 140 ml of lime juice
  • 60 ml of water

For the honey sauce:

  • 60 gr of honey
  • 20 gr of Dijon mustard

For the decoration:

  • sunflower seeds
  • pumpkin seeds
  • radishes
  • almond petals

Cut into pieces belle pepper, cucumber, radish, Romaine lettuce and celery. Grate carrot. Finely chop green onion and cilantro. Mix all ingredients for the Thai sauce in blender. Mix honey with Dijon mustard. Mix all vegetables with herbs and Romaine lettuce. Sprinkle them with Thai sauce. Serve the dish: daub a deep bowl with honey sauce. Lay out vegetable salad atop. Decorate the dish with pumpkin seeds, sunflower seeds, radishes and almond petals.