Chickpea Salad

A simple recipe this week, one to keep if you’re not feeling much prep or time in the kitchen, we’ve all been there.

Ingredients:

  • 1 can (400g) chickpeas, drained and rinsed
  • 2 spring onions, finely chopped
  • 2 tomatoes, cut into small chunks
  • 1/4 cucumber, roughly chopped
  • 1 garlic clove, grated
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp dried mint
  • Chilli flakes
  • Salt

Method:

  1. In a bowl, mix all the ingredients together thoroughly. Upon serving sprinkle chilli flakes on top.

Enjoy 🙂

Strawberry Soya Shake

I love fruit shakes and smoothies this time of the year. It’s healthier and so much more inviting when the sun is shining. I’ve chosen soya milk for this concoction as I find that using whole milk can sometimes be quite heavy and even though it is more than flavourful and indulgent I find that when it gets quite hot I just want to keep it light on the stomach.

A side note: If you store your soya milk outside of the fridge add a few ice cubes to the blender just to chill everything through and make it that little bit more refreshing. Additionally, if you are a vegan give this recipe a go minus the greek yogurt, it’s just as sweet and delicious.

Serves 2

  • 200g fresh strawberries, green stems removed
  • 200ml soya milk, sweetened
  • 1tbsp maple syrup
  • 1 heaped tbsp greek yogurt

Method:

  1. In a blender add all ingredients and blitz until smooth. Distribute the shake between two glasses.

Enjoy 🙂

Baked Maple & Chilli Halloumi

A delicious accompaniment to a cheeky summer salad, a perfect balance of sticky and gooey with so much flavour that the chilli just finishes off with a spicy kick.

Serves 2

Ingredients:

  • 225g halloumi, drained and patted dry
  • 1 fresh chilli, roughly chopped
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 sprig of thyme- leaves only

Method:

  1. Preheat the oven to 190°.
  2. Slice the halloumi into equal slices and place into a baking tray.
  3. In a bowl, put the chilli, oil, maple, lemon and thyme and mix together.
  4. Pour the marinade over the halloumi and place in the oven. Bake in the oven for 20 minutes. (Baste the cheese every 5 minutes or so with the maple juices.)

Serve immediately.

Enjoy 🙂

Chilled Cucumber Soup

Delicious, chilled and cucumber perfectly sums up this weeks recipe. Even though the rainy wet weather has returned it has been incredibly humid and still rather warm. The feeling of having a warm hot meal still doesn’t tickle my taste buds and so this cucumber concoction is the way to go. Personally I think that cucumbers are underrated and can be so versatile and refreshing. An ingredient that is readily available all year round and can make such a simple dish so tasty.

Ingredients:

  • 1 cucumber, deseeded and roughly chopped
  • 2 tbsp olive oil
  • 1/2 shallot, roughly chopped
  • 1 garlic clove
  • 1tsp dried mint
  • 1tbsp lime juice
  • 1/2 tsp oregano
  • 1 tbsp yogurt
  • Salt
  • Pepper
  • Extra virgin olive oil (for serving)

Method:

  1. Put all ingredients into a blender and blitz until smooth.
  2. Leave in the fridge for at least an hour before serving.
  3. Upon serving drizzle a little extra olive oil.

Apricot & Feta Couscous

Happy weekend you lovely people! It’s a beautiful day, a fantastic time to be out and enjoy the glorious weather. This weeks recipe is just what you need for a light and refreshing meal or even side dish, full of flavour and perfect if you are going for a picnic or having some friends over for lunch in the garden.

Serves 2

Ingredients:

  • 100g couscous
  • 100ml boiling water
  • 70g dried soft apricots, cut into small pieces
  • 100g feta cheese, cut into small chunks
  • 2 tbsp seed mix (the one I used included: sunflower, pumpkin, hemp seeds and golden linseed)
  • 1 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • Crushed black pepper

Method:

  1. Start by placing the couscous in a heatproof bowl. Pour in the boiling water, cover with cling film and leave for 5-10 minutes.
  2. In the meantime make the dressing by mixing the olive oil, maple syrup and lemon together in a another bowl.
  3. Fluff the couscous with a fork (and move to the dish or bowl you desire), add the apricots, feta and seeds and season with crushed black pepper.
  4. Drizzle over the dressing and give it a good mix.

Enjoy 🙂

Herby White Beans

Fantastic as a lunch meal for this absolutely glorious weather at the moment; finally some real good weather. Perfectly delicious straight off the stove or can be eaten later when chilled. A little cheeky tip, when you have removed the pan from the heat, smash some of the beans with the back of a spoon, as it provides an added texture and I find that it absorbs the juice for those bonus flavour bombs in every bite.

Serves 1

Ingredients:

  • 1 can (400g) white or cannellini beans, drained and rinsed
  • 1 garlic clove, grated
  • 1 tbsp olive oil
  • 1 tsp fresh parsley, finely chopped
  • 1 small handful fresh basil, finely chopped
  • 200ml vegetable stock
  • 1 tsp lemon juice
  • Extra virgin olive oil

Method:

  1. Start by frying the garlic in the olive oil for a minute.
  2. Add the beans and cook for a further minute.
  3. Season with black pepper, pour in the stock, mix thoroughly and leave to simmer for 3-4 minutes on medium-high heat.
  4. Remove the pan from the heat and add the basil, parsley and lemon.
  5. Serve in a dish and drizzle a little extra virgin olive oil on top.

Enjoy 🙂

Choc Ice Milkshake

Now that it is becoming warmer and brighter outside I am starting to feel those ‘summer’ vibes. I cannot wait for it to get really warm so that we can say goodbye to the coats and scarves for a few months. This Choc Ice Milkshake sorted me right out the other day when the day was looking so glorious. I really wanted a cheeky cold drink but didn’t want to venture out to Starbucks or Costa Coffee. Luckily I have Choc Ice ice creams stashed in the freezer and thought I’d jazz it up a little with a couple of extra components to make a really simple chocolatey milkshake.

Serves 2

Ingredients:

  • 2 choc ice ice creams
  • 2 tsp chocolate drinking powder (I used Cadbury’s)
  • 400ml milk

Method:

  1. Put all the ingredients to a blender and blitz until smooth. Pour the mixture out evenly into two tumbler glasses.

Enjoy 🙂

Kidney Bean Salad

Let’s just keep it real, keep it simple and keeping it delicious with this recipe. Unreal how quick and simple this is to prepare and just so flavourful, definitely one that I will be going back to a fair few times as we draw closer to summer.

Serves 2

Ingredients:

  • 1 can (400g) red kidney beans (drained and rinsed)
  • 1 handful of flat leaf parsley, roughly chopped
  • 1 spring onion, finely chopped
  • 2 tsp lemon juice
  • 1/2 tsp dried mint
  • 1 tbsp olive oil
  • 1/2 tsp garlic granules
  • Salt
  • Pepper

Method:

  1. Start of by making the marinade by adding the lemon, mint, olive oil, garlic granules, salt and pepper in a bowl and give it a good mix.
  2. In a separate bowl put the beans, parsley and spring onion.
  3. Drizzle the marinade over the bean mixture and give it another thorough mix.

Enjoy 🙂

Green Pepper Bulgur

Fresh, vibrant and flavourful is how I would describe this easy to make green pepper bulgur. Bulgur, a staple in my kitchen cupboard and a go-to for something quick to prepare, you’ll be eating your dinner before you know it. It is a fantastic way to get you into more lighter meals and to mix it up with different vegetables, keeping it healthy and adding different textures.

Serves 1-2

Ingredients:

  • 80g fine bulgur wheat
  • 1 green pepper, cut into chunks
  • 1 spring onion, finely chopped
  • A handful of flat leaf parsley, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried mint
  • Salt
  • Pepper

Method:

  1. Start by preparing the bulgur according to the instructions on the packet.
  2. Once the bulgur is prepared, fluff with a fork and add all the remaining ingredients, season with salt and pepper, mix well and serve.

Watercress, Pea & Courgette Soup

Watercress is where it’s at this month. A beautiful green, packed with delicious flavour and delectable pepperiness that is in this bowl of goodness. Watercress is also fantastic with salad, however considering the ‘delightful’ rain that has blessed us with its presence, I thought that a soup is the better way to go for this weeks recipe; I hope you all enjoy!

Serves 1-2

Ingredients:

  • 1 handful of watercress, thoroughly washed
  • 1 courgette, roughly chopped
  • 1 small white onion, roughly chopped
  • 90g peas
  • 500ml vegetable stock
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1/2 tsp oregano
  • Salt
  • Pepper

Method:

  1. Start by frying the onion and garlic in the olive oil for 2-3 minutes.
  2. Add the courgette and peas and cook together for a couple of minutes.
  3. Season with the oregano, add the watercress and pour in the vegetable stock; mix well and leave to cook for 10-15 minutes (or until the courgettes are cooked through).
  4. Remove from the heat and using a food processor or hand blender blitz the soup until smooth. Give it a taste and season with salt and pepper to your liking.

Best served hot