Gungo Pea & Red Pepper Salad

Just putting out there, this is one powerful salad. Full of raw pungent flavours that will awaken those taste buds. A delicious and easy way to get a healthy meal in you and it takes little to no time to prepare.

Ingredients:

  • 1 can gungo peas, drained and rinsed
  • 1 red sweet pepper, deseeded and roughly chopped
  • 1 medium carrot, finely chopped
  • 1 garlic clove, grated
  • 2 tbsp olive oil
  • 2 spring onion, finely chopped
  • 1/4 tsp paprika
  • 1/4 cayenne pepper
  • 2 dsp maple syrup

Method:

  1. In a bowl, add all the ingredients together and mix thoroughly. Serve in the dish of your choice.

Enjoy πŸ™‚

Refreshing Cucumber Salad

A refreshingly light salad, the perfect accompaniment to a heavy meat dish like a roast or a rich casserole.

Ingredients:

  • 3/4 cucumber, finely sliced
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/4 tsp dried mint
  • Basil, small handful roughly chopped
  • Salt
  • Crushed black pepper

Method:

  1. In a bowl, mix all the ingredients together, cover and leave for at least half an hour so all the flavours can come together.

Enjoy πŸ™‚

Aubergine and Pepper Salad

With the weather being so temperamental at the moment I feel a bit lost with what to prepare in the kitchen. It’s been raining like mad which makes me feel cool and cosy feeling the need for a warmer meal. On the other hand it’s just so humid so something really light just feels like the right way to go. I’ve concocted this cheeky little number which is really light and healthy, but also nice and warm as it’s served fresh from the grill.

Ingredients:

  • 1 aubergine, sliced
  • 1 sweet pointed red pepper, sliced
  • 1 tbsp Tahini
  • Lemon
  • 1 dsp pine nuts
  • Crushed black pepper
  • Salt

Method:

  1. Place the aubergine and pepper onto a baking tray. Season with salt and generously with the crushed black pepper.
  2. Drizzle over olive oil and grill on medium-high or 200 in an electric grill.
  3. Grill for 10 minutes, then flip the vegetables over and put back in the grill for an additional 10 minutes or remove the tray when the vegetables have charred and have softened.
  4. Place the aubergine and pepper on to the serving dish of choice. Drizzle over the tahini and lemon juice and scatter over the pine nuts and serve.

Enjoy πŸ™‚

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 πŸ™‚

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.

Stewed Lentils and Cauliflower

Let’s be real now, the weather we are having is absolutely awful and I feel like I am cold, all the time! I’m constantly feeling hot food, something warm and hearty to keep me going during these dull grey days. This stewed lentil and cauliflower recipe is a vegan treat packed with lots of delicious spices and aromatic flavours.

Serves 2

Ingredients:

  • 80g red split lentils, rinsed
  • 1/2 cauliflower, cut into florets
  • 2 fresh tomatoes, roughly chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp tomato puree
  • 600ml vegetable stock
  • 1/4 tsp paprika
  • 1/4 tsp chilli flakes
  • 1/4 tsp turmeric
  • 2 tbsp olive oil
  • Ground coriander
  • Ground cumin
  • Ground mixed spice
  • Salt
  • Pepper

Method:

  1. Start by frying the garlic in the olive oil on medium heat until lightly browned.
  2. Add the lentils, paprika and chilli flakes and season with the remaining spices and salt and pepper; cook for 2-3 minutes.
  3. Then add the fresh tomatoes, tomato puree and the cauliflower and fry for 3-4 minutes.
  4. Pour in the stock, mix well and leave to simmer for 25-30 minutes.

Best served hot.

Prawn Curry

Okay, I can’t even begin to tell you how damn delicious this curry is, it’s just pure, next level yumminess. Do excuse me while I just grab another serving…

What can I say, it looks good, it tastes good, what more could you want? I love the colours, it looks so vibrant and just so delicious. So simple and easy to make, the cooking time is short so you’ll have your meal ready in no time. I love the lime juice as it adds an extra ‘oomph’ and zestiness to the silky sauce and balances the sweetness of the coconut beautifully.

Serves 3

Ingredients:

  • 165g raw king prawns
  • 3 cloves of garlic, roughly chopped
  • 1 inch piece of ginger, grated
  • 3 tomatoes, peeled and roughly chopped
  • 1 tbsp olive oil
  • 1 medium shallot, finely chopped
  • 1 can (400ml) coconut milk
  • 1 lime
  • 1/2 tsp medium curry powder
  • 1 small red chilli, sliced into thin rings (seeds included)
  • Salt
  • Pepper

Method:

  1. In a pan, fry the shallot, garlic and ginger in the olive oil until soft and lightly browned.
  2. Season with salt and pepper, then add the fresh chilli and tomatoes and fry for 2-3 minutes.
  3. Add the curry powder and pour in the coconut milk and give it a good stir.
  4. Leave to simmer on medium heat for 10-12 minutes; stirring occasionally.
  5. Taste and season with salt if necessary. Then squeeze the juice of half a time and simmer for a further 2 minutes.
  6. Add the prawns and cook for 4-5 minutes or until pink and cooked through.

Best served hot and with rice.

Spicy Sweet Potato Fries

A tasty pick me up; rich in flavour and spiced with goodness; a carnival favourite for everyone. Enjoy them as a starter or side dish, and accompany with the dips from my previous post https://isaporidelmondo.wordpress.com/2020/08/01/plantain-chips-and-dips/

Ingredients:

  • 2 large sweet potatoes, peeled and cut into fries
  • Olive Oil
  • Maple syrup
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • Salt
  • Pepper

Method:

  1. Preheat the oven to Gas Mark 7.
  2. Once you have chopped the sweet potato, give it a rinse and pat down with paper towels, when dry put into a bowl.
  3. Season the fries with the cayenne, paprika and season with salt and pepper; mix thoroughly with your hands.
  4. Transfer the fries onto a baking tray, spacing them out evenly.
  5. Drizzle on a little olive oil and maple syrup. Just as a little side note, the more drizzle the more likely the fries will soften, so if you fancy a crispier crunch apply sparingly.
  6. Bake for 20-25 minutes (rotate occasionally) or until crispy.

Best served hot

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