Quinoa, Watermelon Summer Salad – Serves 4
Ingredients
250g red or black quinoa
4 spring onions, sliced, split into white and green parts
120g roasted red peppers
1 tbsp tabasco
Extra virgin olive oil
1 large orange squeezed into juice
40g hazelnuts
1 red onion
1 sliced red chilli
100g radish
2 limes zest and juice
30g of mint
2 red chicory
1 medium watermelon
80g feta cheese
Method
- Cook quinoa according the instructions on the packet (usually about 25 minutes in simmering water)
- In a blender or food processor mix the roasted red pepper, chopped spring onions (greens only), tabasco, 1 tbsp of oil, and the orange juice – place to one side
- Toast the hazelnuts on a medium heat for about 5 mins until they start to go golden, then cool, and crush in a pestle and mortar
- Finely slice the red onion
- Finely slice the red chilli
- Finely slice the radishes (carefully on a mandoline is the quickest!)
- Marinade the red onion and chilli in the zest and juice of the limes in a mixing bowl
- Wash, dry, and pick the leaves of the mint
- Wash and finely slice the chicory
- Peel and chop the watermelon into cubes
- Grate the feta
- Mix everything together, season and serve!
Orange, Chickpea Summer Salad – Serves 4
Ingredients
Extra virgin olive oil
660g jar of chickpeas (or 2 x 400g tins)
2 heaped tsp of harissa
1 large red onion
3 oranges
1 big bunch of fresh flat leaf parsley
3 tbsp of whole almonds
1 tbsp of red wine vinegar
80g feta cheese
Method
- Heat 1 tbsp of olive oil in a frying pan over a medium heat, add chickpeas and harissa and fry for 5 mins. Leave to cool
- Peel and finely slice the red onion and place into a bowl
- Peel and slice orange into segments and add to the bowl with the red onion
- Add red wine vinegar, and 1 tbsp of olive oil to the orange and red onion
- Wash, dry, and chop parsley
- Dry toast almonds in a frying pan on a medium heat for about 4 mins until they start to darken slightly on the outside
- Crumble feta cheese
- Toss all the ingredients together, check seasoning, and serve!
Smoked Mackerel Pate and Gluten Free Crackers
Ingredients
1 pack of smoked mackerel (about 200g)
100g cream cheese
50g plain yogurt
1 tbsp of horseradish
1/2 lemon freshly squeezed
Salt and Pepper
Method:
- Remove the skin from the mackerel
- Blend together all the ingredients in a food processor adding the lemon juice slowly at the end to achieve a smooth spreadable consistency
- Add salt and pepper to taste
For the crackers:
170g brown rice flour
170g ground almonds
2 tbsp ground flax
1 tbsp nutritional yeast (high in B vitamins)
1/4 tsp garlic powder
1/2 tsp Maldon sea salt
1/2 tsp dried thyme
1 tsp dried rosemary
1/4 tsp baking powder
2 tbsp sesame seeds
1/4 cup water
1/2 tsp extra virgin olive oil
Method:
- Preheat oven to 170 degrees and line a baking tray with baking paper
- Mix together all the dry ingredients in a mixing bowl and then add the wet ingredients and mix together lightly with a spoon
- Knead the dough with your hands to bring it together
- Roll the dough on parchment paper gently until its a few millimetres thick
- Slice into crackers
- Place on the baking tray
- Bake for 20 minutes or until slightly golden in colour (so check after 15 minutes)
- Remove from the oven and cool on a drying rack before storing in an air-tight container
