Serves 2 Ready in 30 minutes Juicy sweet peaches and salty halloumi are a match made in heaven. This sensational summer salad is bursting with fresh flavour and makes an ideal veggie option for a BBQ that will have everyone coming back for seconds! Quinoa …
Serves 2 Ready in 20 minutes Ingredients 2 Sustainably sourced salmon fillets 75g sundried tomatoes (approx 10 tomatoes), sliced into strips 100g fresh baby plum or cherry tomatoes 2 garlic cloves 60g fresh baby spinach leaves 125ml cream, or dairy-free alternative (I used Elmlea Plant …
Ready in 1 hour 15 minutes
2 sustainably sourced salmon fillets
100g brown rice
125g sweet potato, chopped into 2cm chunks
250ml coconut milk
100g longstem broccoli
100g edamame/soy beans, blanched for a few minutes in boiling water
A handful of coriander, chopped
1 large spring onion (2 smaller ones)
1 tsp soy sauce
Zest of 1 lime
For the marinade:
1 tbsp sesame oil
1 tbsp brown miso paste (I use organic)
1 tbsp mirin
1 tsp soy sauce
1 tsp rice wine vinegar
Juice of half a lime
1/2 a red chilli
2cm chunk ginger, finely diced
1 garlic clove, finely diced
- Preheat the oven to 200C/180C fan.
- Add the rice, chopped sweet potato, coconut milk, lime zest and soy sauce to a roasting tin. Cover with foil and cook in the oven for approximately 35-40 minutes until most of the liquid has been absorbed and the rice is getting tender.
- In the meantime, mix together all of the marinade ingredients into a large bowl. Add the salmon and coat the fillets completely in the marinade. Cover and pop in the fridge to marinade for around half an hour while the rice is cooking.
- Remove the foil from the traybake. Place the salmon fillets on top of the traybake and then coat the longstem broccoli in any remaining marinade left in the bowl. Cook the traybake without the foil for a further 15-20 minutes, until the salmon is cooked, adding the broccoli and edamame beans around 10 minutes before the salmon is ready.
- Sprinkle chopped coriander and spring onions over the top of the traybake to serve!
Serves 4 – 5 Ready in 50 minutes I adore pear and chocolate together and paired with sweet nuttiness of ground almonds, they make a divine crumble! It feels ever so indulgent but my recipe is actually vegan and refined-sugar free. I have also used …
Ready in 30 minutes
150g wholewheat spaghetti/linguine
8-10 sundried tomatoes, drained
Salt and pepper to taste
Rocket leaves to serve
For the creamy pesto sauce:
1 garlic clove
15g basil (a few handfuls)
Juice of 1/2 a lemon
2 tbsp extra virgin olive oil
2-3 tbsp unsweetened dairy-free milk
2 tsp nutritional yeast flakes
- Soak the cashew nuts in boiling water for at least 20 minutes, which will help them to break down in the blender into a super smooth sauce.
- Cook the pasta according to the instructions on the packet, reserving a cup of pasta water before draining and setting to one side.
- Drain the cashews and add to a blender/food processor along with all of the other pesto ingredients. Blend until you have a nice smooth, thick sauce.
- Fry the sundried tomatoes in a tablespoon of olive oil for 1-2 minutes, allowing them to infuse the oil. Then add the creamy pesto sauce and the pasta to the pan.
- Stir together and add a couple of tablespoons of the reserved pasta water which will thin the sauce a little and help make it even more silky and creamy.
- Plate up with the extra chopped avocado pieces and fresh rocket leaves on top. Feel free to add some toasted pine nuts or additional greens, such as peas or beans, to the dish as well!
Serves 2 Ready in 1 hour A big delicious bowl of of silky risotto always makes me feel comforted and content. This light and summery risotto recipe certainly delivers on feel good factor, alongside a touch of luxury with the addition of juicy king prawns! …
Serves 2 Ready in 20 minutes Cooking for just two people, I often end up with lots of random halves of veggies in my fridge at the end of the week. Half an onion or courgette is a regular find in my veg drawer! This …
Ready in 50 minutes
I usually save pies for the colder seasons, but the light and crispy filo pastry combined with delicious Mediterranean-flavoured fillings makes this pie a serious contender for all year round!
It’s packed to the brim with veggie goodness, with the spinach and red peppers providing plenty of iron, magnesium & Vitamin K and A. The addition of lemon, herbs and balsamic vinegar give it a truly scrumptious summer flavour.
Pair with a fresh, crisp leafy salad (and perhaps a fresh, crisp glass of wine too)!
400g frozen spinach, defrosted in boiling water
450g jar of roasted red peppers, drained (approx 325g)
3 large eggs (4 medium eggs)
200g pack of feta cheese
8 sheets of filo pastry
Zest and juice of 1 lemon
1 heaped tsp dried basil
1 heaped tsp dried oregano
1 tsp balsamic vinegar
2 tbsp extra virgin olive oil
Black pepper and salt to taste
- Preheat the oven to 200C/180C fan and line a large baking tray with a piece of baking parchment.
- Defrost the frozen spinach in boiling water for around 15 minutes until soft and then squeeze out any excess liquid.
- Mix the spinach in a bowl with the sliced roasted red peppers, whisked eggs, lemon zest and juice, herbs and balsamic vinegar and then crumble in the feta cheese before one final mix. Season with a little pepper and salt (remember that feta has a naturally salty flavour though).
- Place a sheet of filo pastry onto the baking parchment and brush a little of the olive oil. Then place another sheet of filo on top of this one but at a different angle, brush with olive oil. Repeat this process with all 8 sheets so that you finish with a rustic star shape that has lots of scruffy pointy edges around the baking tray.
- Place the filling in the middle of the filo sheets and using a spoon flatten and widen into a neat round shape, leaving enough room between the edge of the pastry to be able to pull it up an over the edge of the filling, in order to create a semi-enclosed pie. Pinch in the edges a little of necessary to ensure that the shape keeps its structure and that the pie looks nice and rustic.
- To finish, brush the tops and sides with a little olive oil and sprinkle over flaked almonds or pine nuts.
- Bake in the oven for around 30 minutes until the egg filling is set and the filo is golden brown in colour. Serve with a refreshing side salad.
Serves 2 Ready in 30-40 minutes This is such a fun, colourful and recipe to make at the weekend and each mouthful is a mini firework of flavour! The spicy Cajun prawns work so well with the sweet mango, crunchy red cabbage and soothing, creamy …