Photo: Gabriella Thompson

It’s fruity, it’s juicy, it’s sweet, it’s healthy. A fruit salad is the perfect dessert for a hot summer day. This salad is prepared in less than 10 minutes and simply delicious. The mix of fruits you add to your salad is completely up to you. We rescued many cantaloupe melons and pineapples. Therefore those were the main ingredients for our Wasteless Wednesday tropical fruit salad. This recipe serves four people.


  • 1 cantaloupe melon
  • 1 pineapple
  • 1 banana
  • 2 apples
  • Some strawberries
  • 1 Mango
  • 1 lime
  • Fresh mint


Rinse the mint leaves and finely chop them. Squeeze the lime and pour the juice of the fresh mint leaves. Wash all fruits and peel the melon, pineapple, banana and mango. Try to cut the fruits into approximately the same size of 2×2 centimetres. Pour the mint dressing over the fruit salad and enjoy a bowl full of vitamins!

(c) Mariña Casas

The main was a colourful dish full of healthy nutrients. The potatoes had a crispy skin, the cauliflower stew was creamy, the beans soft and the salad fresh. It is best to start with the potatoes since they take quite some time in the oven. This recipe fills the belly of four people and puts a smile on everyone’s face.


  • 4 medium-sized potatoes
  • 200 gram of pre-cooked beans / one can of beans
  • 400 gram cauliflower
  • 4 large carrots
  • 1 yellow onion
  • 2 red onions
  • 3 gloves garlic
  • any salad of your choice
  • 1 cucumber of
  • A bunch of chives
  • olive oil
  • two cups of water
  • red wine vinegar


For the baked potatoes pre-heat the oven to 180 ° C. Wash the potatoes and scrub them well to clean the skin. Cut them in half lengthwise. Place them on a baking tray, sprinkle them with olive oil and season the potatoes with salt and pepper. Bake them in the oven for 40 – 50 minutes.

In the meantime you grate the cauliflower and set it aside. Cut two carrots into slices of five millimetres. Chop the yellow onion; squash the one glove of garlic and sauté it in a pan with some olive oil. Add the cauliflower and carrots. Stir well and add a cup of water. Let it simmer until the carrots are done (around 15 minutes). Season the stew with salt and pepper. And decorate it with chopped chives.

Squash one garlic glove, cut one red onion into thin slices and roast it in a pan with some olive oil. Add the pre-cooked beans and add on cup of water. Let it simmer until the consistence is creamy. Finish it with some salt to taste.

You are almost done; only the salad needs to be prepared. Start with the dressing. Cut a red onion and a glove of garlic into thin slices. Cover it with three table spoons of olive oil and six tablespoons of red wine vinegar. Season with freshly ground pepper and salt. The longer you let the dressing steep, the tastier it gets. Put washed and chopped lettuces in a bowl, grate two carrots, cut the cucumber into chunks and mix all of it. Pour the dressing over the salad 10 minutes before serving and then simpy enjoy your healthy meal!

Photo: mariña casas

The Last Wasteless Wednesday Dinner took place when the sun was shining brightly from a cloudless sky. Few citizens found their way to Dokhuis Galerie to enjoy our dinner made out of surplus food. The ones who did, enjoyed it! We proudly share our recipes for all of you who did not make it because you were working on your tan in a park, for all of those who simple want healthy recipe inspirations, and of course for our lovely guests who were there. We prepared a three course meal solely out of rescued fruits and veggies that otherwise would have been discarded. In our starter, a Gazpacho Andaluz, we work with old bread and squeezed tomatoes. In the main dish, baked potatoes with cauliflower stew and warm beans, we cooked with canned beans that could not be sold anymore. Finally in our dessert, a tropical fruit salad, we give bananas with a brown peel a second chance. We believe that food has value – even after its expiration date or when it does not look perfect anymore. Give it a chance too! You will be surprised how yummy second chances are.