Millefeuille of vegetables flavored with aromatic herbs, Salad of fresh spinach, walnuts and pumpkin seeds

Opinion of the chef

The aubergine was cooked in thin slices in the oven and filled with vegetables cut into small pieces and sautéed in a pan with extra virgin olive oil and aromatic herbs such as rosemary. To decorate the dish I used crispy phyllo dough.
To accompany the mille-feuille, fresh spinach with pumpkin seeds and shelled and toasted walnuts.

Nutritionist's advice

Sportsmen only used to start any meal with vegetables and therefore to underline the importance of this, the athlete's ATP was proposed as an appetizer during the themed evening at the Nilaya Club. The dish is rich in vitamins, minerals and fiber and enriched energetically only by the presence of "superfoods" such as dried fruit and seeds. I recommend accompanying it to a light source of complex carbohydrates for lunch and / or protein for dinner.