Avocado and lentil herbal salad

Ingredients 1 cup of green lentils 1 fresh small lettuce, shredded 1 large avocado, cut in small chunks Fresh coriander (cilantro) Extra virgin oil 1 tbsp cider vinegar Pinch of salt Fresh mint Method Preheat saucepan with water and follow the instructions on the packet for lentils. Until cook and drain Wash and shred lettuceContinue reading “Avocado and lentil herbal salad”

Avocado and lentil herbal salad

Ingredients 1 cup of green lentils 1 fresh small lettuce, shredded 1 large avocado, cut in small chunks Fresh coriander (cilantro) Extra virgin oil 1 tbsp cider vinegar Pinch of salt Fresh mint Method Preheat saucepan with water and follow the instructions on the packet for lentils. Until cook and drain Wash and shred lettuceContinue reading “Avocado and lentil herbal salad”

Healthy Greek Freekeh Salad

Ingredients 1 cup cracked freekeh 2.5 cups of water 1/2 cucumber 1 red bell pepper (optional) 1/4 cup chopped red onion 1/4 cup chopped parsley 1/4 cup vegan feta crumbled cheese salt and pepper to taste Optional Extras Black olives fresh tomatoes Extra veggies Greek Dressing 1/4 cup extra virgin olive oil 2 tbsp redContinue reading “Healthy Greek Freekeh Salad”

Panzanella Italian Bread Salad

This tastes like piece of Italy. A traditional salad, it is really filling thanks to the bread pieces, which a coated with good-quality olive oil before being baked. Cucumber and cherry tomatoes bring a wonderful freshness. Simple and good, the only missing from this lunchbox is a view of Italty! Ingredients: 5 slices of baguette,Continue reading “Panzanella Italian Bread Salad”

Zingy Summer Salad

Ingredients: 30 g/1.5 /¼ cup camergue red rice 50 g / 1 ½ oz / curly leaves kale 1 lemon juice 1 tbsp extra virgin olive oil 1 tsp sea salt ½ blood orange (optional) 25 g/2 oz pomegranate seeds 25 g/ 2 oz hazelnut (cob nuts roughly chopped) I replaced the nuts with roastedContinue reading “Zingy Summer Salad”

Cherry tomatoes & Sweet Corn Salad

Ingredients: 200 g/7 oz frozen sweetcorn 165 g/6 oz cherry tomatoes ½ red onion, finely chopped 1 small green pepper, halved deseeded and Cut in small chunks 40 g/1 ½ oz kale, shredded 25 g/1 oz fresh coriander, roughly chopped Dressing Finely grated rind and juice of 1 lime 2 tbsp olive oil Salt andContinue reading “Cherry tomatoes & Sweet Corn Salad”

Sweet potatoes with Irish potatoes and freekeh salad

Simple Sunday dinner, last minute preparation couldn’t think what a I wanted to eat. I struggle sometimes with food, having severe allergies and reading labels in the supermarkets and health store before purchasing it’s frustrating. The simple things like a bottle of natural fruit drink making sure there’s no ingredients like black currants, mango, strawberries,Continue reading “Sweet potatoes with Irish potatoes and freekeh salad”

Vegetarian Sushi

Ingredients: 200 g/ 7 oz /3/4 cup sushi rice, rinsed and well drained 1 ½ tbsp mirin 50 ml/ 1 ¾ fl. Oz /1/4 cup rice vinegar 4 sheets of seaweed 1 tsp prepared wasabi paste 2 tbsp mayonnaise ¼ cucumber, julienned 1 red pepper deseeded and julienned 1 beefsteak tomato, peeled and deseeded andContinue reading “Vegetarian Sushi”

Chickpea salad

Ingredients: 400g (14oz) tin of chickpeas, drained and rinsed 2 celery stalks, finely chopped 1 spring onion, thinly sliced 1-2 gherkins/pickles, finely sliced 125ml (4 ½ fl oz) vegan mayonnaise (or avocado mashed or 125g (4 ½ oz) houmous) 1 tbsp whole grain mustard Juice of ½ lemon A pinch of cayenne pepper and garlicContinue reading “Chickpea salad”

Panzanella Salad

Ingredients 150g good stale brea, about 2-3 days old, diced 2 tablespoons of olive oil 1 small cucumber, roughly chopped 1 red onion, roughly chopped 6 ripe tomatoes, roughly chopped Sea salt and milled black pepper 3 tablespoons caper, chopped 1 handful basil leaves, roughly torn Method: 1.Pre-heat the oven to 200°/C/fan 180° Gas ,MarkContinue reading “Panzanella Salad”