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™‚

Za’atar Houmous

Another staple in my pantry: Za’atar, a go to for delicious salads or just mixed with some olive oil and devoured with flat bread. This houmous is a scrumptious accompaniment to some grilled vegetables or meaty kebabs.

Ingredients:

  • 1 can chickpeas, including 1/2 the water in the can
  • 1 garlic clove
  • 3 tbsp olive oil
  • 2 tsp za’atar
  • 1 tsp lemon juice
  • 2 tbsp tahini

Method:

  1. Place all the ingredients in a blender and blitz until smooth. Serve with a little drizzle of olive oil and a sprinkling of za’atar.

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™‚

Tomato, Pesto & Burrata Tart

Pesto, tomato and burrata, I’m sorry but you really can’t get much better than that?!?! Gosh my mouth is watering so much. All I can really say is just give this a go, believe me, you won’t be disappointed!

Serves 4-6

Ingredients:

  • 250g sweet mixed baby tomatoes- halved
  • Basil Pesto (can use store bought or you can make your own)
  • 150g Burrata cheese
  • 320g ready rolled puff pastry

For the Pesto:

  • 4 tbsp pine nuts
  • 8 tbsp extra virgin olive oil
  • 1 large handful of fresh basil
  • 2 cloves of garlic
  • 2 tsp lemon juice
  • 4 tbsp freshly grated parmesan cheese
  • Salt (only if needed)
  • Pepper

Method:

  1. Preheat the oven to 200Β°. Remove the puff pastry from the fridge at least half an hour before use. Unroll it onto the baking tray of choice and score a border around the pastry.
  2. To make the pesto: place all the ingredients in a food processor and pulse gently. For this particular dish I didn’t blitz the pesto until smooth as having small pieces in the pine nuts bring added bite and texture. Taste the pesto before use and only salt if it is needed as I find that the parmesan brings saltiness itself.
  3. Spread an even layer of pesto inside the pastry border, making sure every corner and area is covered.
  4. Evenly distribute the tomatoes, with the flat side facing upwards.
  5. Season the tomatoes with black pepper from a grinder to add extra bite and flavour. Drizzle a little olive oil on the tomatoes and place in the oven for 15-20 minutes or until the pastry has risen, is gold in colour and the tomatoes are looking blistered and juicy.
  6. Using your hands, tear apart the burrata and place around the tart.

Delicious served both hot and cold!

Enjoy πŸ™‚

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 πŸ™‚

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 190Β°.
  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 πŸ™‚

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.

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.