For 2 people

1 Migo® pear, thinly sliced
25g rocket
2 tbsp cranberry compote
100g brie, sliced
50g Parma ham
4 slices of brown wholemeal bread

1. Spread 2 slices of bread with a tablespoon of cranberry compote each.
2. Then fill them with slices of pear, brie, Parma ham and rocket.

For 2 people

1 Migo® pear
1 Kanzi apple
500g of thick yoghurt
6-8 tbsp pear granola

1. Slice the pear and apple into small chunks.
2. Fill a 350-400ml pot or mug with layers of granola, pear, apple and yoghurt.

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Pear granola

80g quinoa, uncooked
120g oatmeal
50g sunflower seeds
50g pumpkin seeds
1 tsp cinnamon
1 tsp vanilla flavouring
1 Migo pear, in small chunks
2 tbsp maple syrup
1 tbsp water
2 tbsp sunflower oil
Pinch of salt

1. Put the maple syrup, water, sunflower oil and vanilla flavouring into a small pan with a pinch of salt and heat on a low flame.
2. Mix in the quinoa, oatmeal, cinnamon, pear chunks, sunflower seeds and pumpkin seeds and stir the syrup throughout.
3. Spread the granola out across a baking tray, covered in greaseproof paper, and bake for 45 minutes at 120˚C.
4. Allow to cool and store in a sealed pot.

For 1 person

1 Migo® pear
50g oak leaf salad
½ red onion, in thin rings
25g white grapes
50g goat's cheese balls
25g walnuts

1 tbsp olive oil
½ tbsp balsamic vinegar
1 tsp honey
pepper
salt

1. Mix all the ingredients for the dressing.
2. Slice the pear into small chunks.
3. Put all the ingredients into a lunchbox separately and put the dressing in a small separate box.

For 1 person

1 Migo® pear, in chunks
60g rice
25g carrot, julienne
50g cucumber, sliced
25g radish, thinly sliced
25g soybeans
15g scallion, in small rings
5g sesame seeds

dressing
1 tbsp mayonnaise
2 tbsp soy sayce
1 tsp chilli sauce
½ tsp sesame oil
½ lime, squeezed

1. Cook the rice according to the instructions on the packaging and allow it to cool.
2. Mix all the ingredients for the dressing.
3. Mix the dressing with the pear and the scallion.
4. Take all the ingredients separately and mix before eating.