Nothing beats a simple salad, especially when the sun is shining and you have a chance to sit and savour a little bit of goodness. In my opinion the dressing is as important as the salad components – it brings the whole plate together and gives everything a satisfying lift. Here the saltiness of the olives paired with the lemon in the dressing keeps everything light and the crunch of the cucumber makes this a joy to eat.
1/3 cucumber, cut into thin rounds
10 pitted green olives, halved
1 tbsp olive oil
1/4 tsp oregano
1 dsp lemon
A handful of parsley, finely chopped
Ground black pepper
In a small bowl, mix the olive oil, oregano, lemon and season with the black pepper.
Using the dish you’re serving your salad in, evenly distribute the cucumber, olives and parsley.
Let’s be honest, many of us have tins of beans in our cupboards at home but have little idea of what to do with them. Cannellini beans are full of fibre-y goodness and pack a punch of protein so this recipe is more than just good for your tastebuds. The fresh basil and background hint of lemon keeps the dish light and clean so is perfect for a picnic or a lunch in the sunshine.
I can (400g) cannellini beans (half drained)
2 tbsp extra virgin olive oil
1 tbsp tahini
1 garlic clove, peeled
9-10 leaves fresh basil
1 tbsp lemon juice
Place all ingredients in a food processor, season with salt and pepper and blitz until smooth.
The real trick with this dish is actually the quality of the products that you purchase. For this particular recipe it isn’t the seasonings that are the winner it’s the main ingredients themselves that make this so delicious. When you pop to your local supermarket add a few extra pennies to the mozzarella you buy, make sure it’s a good quality and not the ‘everyday value’ type (those always have little to no taste). Pick out the best avocado and baby vine or plum tomatoes that actually come on the vine. These particular aspects make this so important to making this dish so delicious as it showcases the most delectable flavours and keep you wanting more.
1 avocado, peeled, deseeded and cut into bite-size chunks
1 mozzarella, drained
8 baby plum or baby vine tomatoes, quartered
Crushed black pepper
Take a plate or dish you wish to serve with. Evenly distribute the avocado and tomato pieces on the plate.
Either slice or tear the mozzarella and spread across the dish.
Season with a little sprinkling of oregano, salt and black pepper. Drizzle over a little olive oil and serve.
Salmon is a winner no matter what in my opinion; the sun-dried tomatoes give it that added richness which balances with the slightly bitter spinach nicely. Cooking the salmon in the foil ensures nothing goes to waste too – and trust me you’ll want every last drop of the cooking juices!
2 salmon fillets, boneless and descaled
1 handful spinach, roughly chopped
8 sun-dried tomatoes (in oil), chopped into small pieces
4-5 basil leaves, roughly chopped
Crushed black pepper
1 tbsp oil (from sun-dried tomato jar)
Preheat the oven to 200°C
In a small bowl, mix the sun-dried tomatoes, the oil, spinach, basil and season generously with black pepper.
Place the salmon fillets in the centre of a large sheet of foil.
Add the tomato and spinach mixture to the fish; placing on and around it. Then seal up the foil tightly, ensuring no steam or juices escape.
Place the foil parcel onto a baking tray and put in the oven. Leave to bake for 20 minutes.
The snow and the hail stones were certainly a surprise this week considering last weekend we had such glorious warm, sunny weather. The days are definitely feeling much brighter and longer and so I thought I’d share this avocado smoothie. Perfect to start the day or whenever you fancy a boost. An all in one recipe that packs a punch with the raw ginger spicing it up and the creaminess of the avocado giving that naughty satisfying taste.
1 avocado, stoned, peeled and cut into rough chunks