A spicy salad to kick summer off! We flash-fried squid in ras el hanout and added chickpeas to make this a filling and satisfying light meal. Ingredients 300g squid tubes 2 tsp ras el hanout spice mix 1 TB olive oil 200g chickpeas (drained weight) 1 lime, halved salt and freshly ground black pepper 2 […]
Spiced Squid and Chickpeas Salad Read More »
Have some weekend fun by whipping up a batch of gluten-free Banana mini pancakes. If you aren’t up for making a large batch like this, simply halve the recipe below. Macros are calculated on a serving being 4 mini pancakes so there will be enough for 3 people with some leftover. Serve drizzled with honey
Gluten-free Banana Mini Pancakes Read More »
A fast, simple, posh vegetable stack that the vegetarians will love! Just be sure to source the vegetarian pesto which uses an alternative to Parmesan. Alternatively, stir harissa paste into the yogurt to make an equally delicious light meal / lunch! Ingredients 1 medium aubergine, sliced 2 large black mushrooms 1 large beef tomato, sliced
Grilled Veg Stack with Pesto Yogurt Read More »
Packed with goodness, this simple salad is perfect to take to the office this January. Just ensure you keep the dressing in a separate container and add to the salad just before serving. If you aren’t keen on giving up meat, add some lean chicken or tuna.. Ingredients 50g frozen corn 1 tin mixed beans
Mixed Bean and Avocado Salad Read More »
The earthy-flavoured beet goes really well in a salad such as this Beetroot and Quinoa Salad with Dill, which features so many exciting flavours. A great salad to enjoy in Veganuary! If you aren’t keen on giving up meat, add some diced, cooked chicken. Ingredients 90g uncooked mixed seed quinoa 40g hazelnuts, halved 2 TB
Beetroot and Quinoa Salad with Dill Read More »
Such a simple prawn soup that explodes with flavour! The halved red chili and kaffir limes leaves (which can be found dried in the dried herbs and spices section) are infused in a good quality fish stock and simply served with warmed ready-cooked prawns. The freshly-squeezed lime juice lifts the whole dish to a necessary
Spicy Sour Prawn Soup Read More »
Running out of chicken salad ideas? We lightly coated our lean chicken breasts in a mild curry powder and grilled them to perfection. The bright, bold flavours of the sweet mango, acidic lime and spicy chili ‘relish’ is an ideal accompaniment. You can serve it over any salad leaves of your choice, but we love
Curried Chicken and Mango Chili Salad Read More »
We love these lettuce cups because you can simply wrap them up and eat the delicious filling much like a traditional wrap. The recipe below will yield enough filling for two people, but the amount of lettuce leaves will depend on the size you have to work with. You may want to do 4 mini
Shredded Chicken Lettuce Cups Read More »
A lovely, fresh option just before we bid farewell to summer here in the UK. These summer rolls (which are 0.2g saturated fats per serving!) are dead-easy to make and involve just gathering the ingredients before assembling. If you can source Thai basil, that would be a great addition to the herbs. These also make
An easy Mackerel and Fennel Salad that doesn’t involve the usual ingredients. The anise/liquorice flavour of the raw fennel works well with the smokiness of the mackerel, but the unlikely star of the show has to be the red onion that gets quick-pickled in red wine vinegar for 10 minutes. While our picture looks very
Mackerel and Fennel Salad Read More »
