Beetroot and Avacado Salad

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Unlike many, I am not a big fan of beetroot. So when my veggie box came with locally produced yummy beetroot, I had to get creative. This is a very simple yet healthy recipe. My curry eating aunty even enjoyed it for her dinner – which was an achievement in itself.

Ingredients:

3 beetroots, sliced

2 avacados, sliced

1 onion, sliced

2 sprig of chopped spring onions

handful of coriander (chopped)

few mint sprigs, chopped

1 can of broad beans (or soy beans or chick peas even)

Dressing:

3-4 tsp of olive oil

2 tsp cider vinegar (or lemon juice)

2-3 tsp of honey

Salt to taste

few drops of tobasco

Method:

For the beetroot, cook them whole (easier if using pressure cooker) and then peel and slice them.

If using raw broad beans, make sure you blanch it in salt water.

Mix all the ingredients and set aside.

For the dressing, combine the ingredients and stir it very well. Then add the dressing in the salad. Toss and serve.

We served it with fish cakes and garlic bread. But it will be good for a meal in itself for lunch boxes as well.

 

 

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Halloumi with Apples and Mixed Salad Leaves

This is a very simple yet tasty and light salad, perfect for days when you aren’t very hungry but wouldn’t mind eating something before going to bed. A wholesome healthy meal!

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Ingredients:

A bag of Mixed Salad Leaves

Handful of Cherry Tomatoes (cut into half)

1 Packet of Halloumi (we cut them into 4 parts for two of us)

1 Apple

Sprinkling of flour

Butter for frying

Dressing:

Olive oil

A sprinkling of Oregano

Balsamic Vinegar

Salt

Sugar

Mustard ( any you prefer)

Lime/lemon juice (optional)

Method:

For the salad, just chop the apples into long thin stripes or julienne as they call it. Toss in the a bowl with mixed salad leaves & tomatoes. Set aside.

Now, prepare the ingredients for the dressing. For convenience, remember the measurement of 2:1 for olive oil and balsamic vinegar respectively. Everything else, add a little bit at a time. Taste and add more until it is perfect. Set it aside.

Now for the halloumi, sprinkle and tap some flour on each side of halloumi and fry it in butter on a hot pan. Let it brown for a minute or two and turn over. Alternatively, you can grill the cheese if you have a grill. I would suggest putting a tinned foil at the bottom of the grill, just incase the cheese sticks at the bottom.

Toss the dressing in with the salad and plate it out with the crispy savoury halloumi on top. Enjoy with fresh glass of orange juice!!

P.S: Please try and use organic and fair trade products as much as possible. We can’t eradicate but can reduce negative environmental impacts on our plant in this lifetime.

Homemade Fishcakes with Pineapple and Rocket Salad

Knowing what goes into your meal is an important aspect of healthy eating. Homemade fishcakes are easy to make and taste way better than frozen ones or ready made ones from the shops. Making them at home also means you know exactly what is going into your fishcakes and you can quality control the ingredients whilst maintaining a budget.

I love making fishcakes at home, because it helps me pick sustainable fishes freshly caught by our local fishmonger, add my preferred flavours, control the seasoning and avoid all the junk that goes into the ready made fishcakes from the supermarket.

My fishcake recipe can be made with any kind of fish you can get hold of or add a bit of tofu/paneer/soy to make a vegetarian version. Add extra breadcrumbs instead of eggs to make it all vegan friendly. Play around with the recipe and enjoy!

Fishcakes:

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Ingredients:

2 Coley/Cod/Mackerel/Tuna fillet (cooked, simply boil them in water)

1 part Potato and 1 part Swede (cooked and mashed)

1 Cup Spring Onions (Chopped)

Handful of Coriander (Chopped)

1 Egg

1/2 Cup of Breadcrumbs (or oat crumbs)

1 tbsp Rice Flour

Salt and Pepper

Oil

Method:

Mix all the ingredients together (except oil) and carefully shape them into cakes. Let them sit in the fridge for about an hour or so. Now, heat oil in a pan and then shallow fry the fish cakes until nice and brown. Turn the heat down and let it cook for another 5 minutes. Alternatively, you could pop the fishcakes into a pre-heated oven on gas mark 5, for 10 to 15 minutes to ensure that it is cooked through and warm right through the centre. Leave them on a kitchen paper to drain all the excess oil. Serve hot with a side of my Pineapple and Rocket salad (below) and some garlic bread!

Pineapple and Rocket Salad

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Ingredients:

Handful of Rockets

A few Spinach leaves

Handful of Basil and Coriander

Handful of Sprouts

1 cup chopped Pineapple

3 tbsp desiccated coconut (fresh coconut is better)

For the dressing:

5 to 6 cloves of Garlic

1 inch of Ginger

2 Chillies (or less)

Hoison Sauce

Honey

Lime juice

Method:

Chop all the greens, add pineapple, coconut and set aside. Finely chop the garlic, ginger and chillies and set aside. Now make a dressing with poison sauce, honey and lime juice and add chopped ginger, garlic, chillies into it. Mix well and use this dressing on the salad. Yum!!

 

I hope you’ll try this at home and let me know ow it was! 🙂