1 avocado，60g quinoa，1 eggplant，A few rocket leaves，1 sweet potato， 5 tablespoons Dijon mustard，wheat and lupin breadcrumb，A few golden sesame seeds, salt and pepper， Olive oil.

Preheat the oven to 200°C. Wash and cut the sweet potato into small squares. Place them in a dish, with a drizzle of olive oil, salt and pepper. Cook for 30 min.

In the meantime, in a saucepan, place the quinoa in twice its volume of water, bring to the boil, lower the heat to a minimum, cover and cook for 12 min. Once cooked, remove the pan from the heat, leave the lid on and set the quinoa aside.
Wash the eggplant, cut it into slices and cook it for 15 minutes in a pan with a little olive oil, salt and pepper. Once it is cooked, set it aside.
Cut the breaded wheat and lupin into strips, brown it for 10 minutes in the pan with a drizzle of olive oil. Season with salt and pepper.
Wash the avocado, cut it into strips and add lime juice.

For presentation, place all the ingredients in the bowl. Sprinkle the avocado with golden sesame seeds. Dip the ends of the breaded strips in the mustard. Pour a tablespoon of olive oil over the quinoa then put Dijon mustard in the center of the bowl.

For 4 people, 500 g potatoes，1 head of broccoli，2 spring onions，1 small clove of garlic，60 g parmesan，Clovis Dijon mustard，1 to 2 eggs，100 g flour，200 g breadcrumbs (Panko type preferred)，100 g hazelnut powder (optional)，1 yogurt，chives，salt/pepper.

Peel your potatoes, then cook them in a pan of water (starting cold) for between 25 and 35 minutes (depending on the size of your potatoes). Also cook the broccoli florets in boiling salted water for 5 to 6 minutes.
Using a potato masher, mash the potatoes and broccoli. Add the very finely chopped spring onions and the chopped garlic clove. Season with salt and pepper and add a generous tablespoon of Clovis Dijon mustard and the freshly grated Parmesan. Let the mixture cool (it will be easier to handle later).
Make croquettes of puree with your hands in the shape you want: round or rather elongated.
Prepare a plate with the flour in it, one with the beaten (and seasoned) egg, and finally the last one with the breadcrumbs and hazelnut powder.
Roll each croquette in the flour, tap to remove the excess. Then dip in the beaten egg, let the excess drain. Roll in the breadcrumbs.
Cook in a frying pan with a little oil. The croquettes should be golden brown. You can also cook them in the fryer or, for a lighter version, in the oven.
Prepare a sauce with a yogurt, a tablespoon of Clovis Dijon mustard, a little chopped chives and salt/pepper.
Enjoy the croquettes with the yogurt sauce and a green salad.