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.
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
Start by placing the couscous in a heatproof bowl. Pour in the boiling water, cover with cling film and leave for 5-10 minutes.
In the meantime make the dressing by mixing the olive oil, maple syrup and lemon together in a another bowl.
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.
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.
2 choc ice ice creams
2 tsp chocolate drinking powder (I used Cadbury’s)
Put all the ingredients to a blender and blitz until smooth. Pour the mixture out evenly into two tumbler glasses.
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.
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
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.
In a separate bowl put the beans, parsley and spring onion.
Drizzle the marinade over the bean mixture and give it another thorough mix.
Given the considerably warm weather we have been having, this recipe is exactly what you need. Fantastic to have just as a light lunch if you’re not up to cooking (I don’t blame you!) The juice from the fresh tomatoes really brings this dish to life, lots of flavours, really light and takes little time to prepare.
1 can (400g) black beans, drained and rinsed
3 finely chopped fresh tomatoes
1 tbsp olive oil
A small handful of fresh parsley, finely chopped
2 spring onions, finely chopped
1/2 tsp paprika
1/4 tsp cumin
Firstly, start by making the marinade for the salad. In a bowl, put the juice of half a lime, the paprika, cumin, oil, season with salt and pepper and give it a mix.
In a separate bowl had all the remaining prepped ingredients.
Drizzle on the marinade and give it a good mix. Taste and season again with salt and pepper if needed.