Garlic prawn/chicken salad

photo-18

I’m beginning to notice that lots of my recent recipes are fish-orientated – I just seem to be in the mood for fishy dishes right now. But this great lunchtime treat is just as delicious served with chicken, goats cheese, or avocado if you want a more meaty / vegetarian option.

Ingredients (to serve 2):
1/2 iceberg lettuce, shredded
2 tomatoes, finely chopped
2 rings of red onion finely chopped
2 tbsps coriander
Generous sprinkling of pumpkin seeds
Squeeze lemon juice, splash of hemp oil

2 tbsps Natural Yoghurt
1 clove garlic (or as I didn’t have any in stock, I used “Lazy Garlic”)

50g dry-weight quinoa, cooked as per instructions

Handful prawns / grilled chicken breast, sliced / goats cheese / 1/2 avocado

Method:
Divide the lettuce, tomatoes, onion, coriander, pumpkin seeds and cooked quinoa between 2 plates, and mix with lemon juice and hemp oil.

Mix the natural yoghurt with the garlic, then mix with your prawns, chicken or avocado. (The garlic yoghurt doesn’t go quite so well with goats cheese, so serve that naked).

Serve:
Top your salad mix with the yoghurt-covered prawns, chicken, or avocado, or goats cheese. Crack some black pepper on the top, and enjoy!

 

 

Salmon, avocado & goats cheese salad

photo-16

 

 

 

 

 

 

 

 

 

If you’re after a light lunch in between a day of heavier festive fare, a starter, or snack, this fits the bill a treat and feels indulgent, even though it’s a great clean meal which delivers a whole host of nutrients – from vitamins, to omega 3’s and healthy fats.

Ingredients:

4oz smoked salmon
1/2 avocado, chopped
1/2 capricorn goats cheese
Generous portion baby spinach and rocket
Squeeze lime juice, splash olive oil
Generous handful of pumpkin and sunflower seeds

Method:

Mix the baby spinach, avocado, rocket & seeds in a a bowl with the lime juice and oil. Top with torn goats cheese and rolls of smoked salmon, arranged attractively on the plate.

Et voila! A quick, refreshing, yet festive, and deliciously healthy meal. Enjoy, taking time to savour the flavours.

Parma-ham-wrapped salmon on lentils

I’m afraid I haven’t had a chance to photograph this one yet, but it is a very delicious, nutritious and sustaining meal, great eaten alone or with friends and family.

Ingredients to serve 2:

Salmon fillets x 2
Packet of Parma or serrano ham

200g puy lentils – either Merchand Gourmet pre-cooked, or use dried from health food shops / the supermarket – they usually need boiling for around 30 minutes, but sometimes need soaking, so do check the label first.
3 tbsp fresh parsley
3 tbsp fresh basil
Juice of 1 lemon
200g spinach, finely chopped
2 tbsp olive oil

2 tbsps organic natural yoghurt

Method:

Salmon: Preheat the oven to 170degrees. Wrap the salmon in parma ham, and place on a baking tray. Bake for about 15 mins, until the flesh is cooked yet yielding inside.

Lentils: Chop the spinach, basil & parsley and set to one side. Cook dried lentils as per the instructions on the packet (sometimes they need soaking, sometimes it’s bringing to the boil, them simmering for around 30 mins). Or heat the Merchand Gourmet ones.

When cooked, keep on the heat and stir in the spinach, until it softens slightly. Then add the basil, parsley, lemon juice, olive oil, salt & pepper until the mix glistens.

To serve:

Pop the lentil mix on a plate, the salmon on top, and serve with a dollop of organic natural yoghurt. Enjoy!

Nutrition info & shopping tips 

Salmon is packed full of Omega 3 fatty acids – which cannot be synthesised (made by the body), so need to be included in our diet for optimal body function. These gems may help lower the risk of coronary heart disease, cancer and arthritis, and can also aid brain function! Buy the best you can afford so that it contains the most nutrients,

Lentils are high in fibre and protein, low in fat, and are a cheap, filling, and sustaining food to keep in your store cupboard. For ultimate speedy dinners, you can buy them pre-prepared in the supermarket – Merchand Gourmet pre-cooked is the one to look out for. Alternatively, you can buy dried easily and online here: puy lentils. I buy in bulk, and if you’re looking to cut back on your weekly shopping budget, it’s a very effeficient way to shop!

Spinach (when steamed, or raw) is full of iron, antioxidants, and vitamins including b vitamins, which can be useful in preventing fatigue. Again, best bought locally when in season (it’s not currently). In November, you could replace the spinach with kale, heavenly kale for a very nutritious substitute which will also taste great.