Summer Favourites – Kebab Skewers

Summer Skewers are a bright, colourful and tasty way to jazz up those Summer evening meals or if we are lucky enough to get a dry day, they’re a great addition to any garden party. You can use an assortment of ingredients to put together your creations as almost any meat or vegetable can be used. There is a bit of time needed for the preparation of these guys but they are worth it, the end result looks and tastes great proving their popularity.

I played around with what I had in the vegetable drawer to put together my Summer Skewers and you will see below what produce I used but I will also list what other ingredients you can use as inspiration for your own kebabs. The list could be as endless as you want so I will just highlight what I believe are the best.

If you’re using wooden skewers, always remember to soak your skewer sticks for a few hours before you grill them as the wood will catch fire on the grill otherwise and nobody wants that! You might have some metal ones lying around from a barbeque set or something so see what you have in stock before you pick up a pack of the wooden ones. I personally prefer the metal skewers but these can be harder to come by and the wooden ones are much cheaper to buy in bulk.

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There’s not much of a recipe to Summer Skewers. All you need to do really is chop and season your ingredients, add them to your skewer stick and pop them on the grill. These guys cook best on the BBQ but because we cannot guarantee BBQ weather here in Ireland, I usually do mine under the regular grill. Skewers don’t take very long to cook so make sure to keep any eye them so that they don’t burn, the last thing you want is charred veg!

As I said, these are a great summer evening meal and will refrigerate well for a couple of days after so why not see what you have in the fridge and put some together this evening, let me know how get on. Enjoy Guys!!

Spicy Chicken and Pineapple

Dice up a chicken fillet and some pineapple and grab a few slices of red onion. Cover your ingredients with some olive oil and add some garlic powder and smoked paprika. Add a chunk of pineapple then some chicken and a slice of red onion to your skewer and repeat until all the ingredients have been used up. Pop on the grill and ensure to turn frequently until the chicken has been cooked through.

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Chili and Lime Haloumi

This is one of my favourite kebabs, it is seriously tasty and a great vegetarian option. Haloumi is high in protein so you will be left feeling nice and full after a couple of these guys. Top and tail a zucchini and slice into thick chunks. Dice up some haloumi and add both ingredients to a bowl of lime juice, olive oil and chili flakes and toss until the haloumi and zucchini are covered evenly. Pop on the grill and turn every couple of minutes until the kebabs are cooked through.

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Rainbow Veg

This is pretty much just mixed vegetables but it is so colourful and can look really great if you’re hosting. You can do it in order of the rainbow colours or mix it up, both look fab! For the full rainbow, you can use the following in this order; Yellow Pepper, Orange Pepper, Red Pepper, Cherry Tomato, Red Onion, Beetroot, Green Pepper, Zucchini For the purpose of this post, I just used red, orange and purple as I was using lots of yellow and green in my other combos but they still look great.

Other great combos that I didn’t get to try but will defo be creating in the future are;

Salmon and Lemon

Beef and Cherry Tomato

Caprese Salad (Cherry Tomato, Mozerella, Basil Leaf)

Lamb and Cucumber

Mixed Fresh Fruit

Cooking these was a lot of fun and eating them was even better. I hope you have just as much fun as me!

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Steamed Hake & Greens in Broth

We recently went to a beautiful seafood restaurant on Dublin Bay called The Bay (https://bay.ie/) and it was simply delicious.
I am a huge seafood fan and their menu was really great, there was so much I wanted to choose from but I settled on the old reliable hake and veg.
Little did I know I was about to have one of the nicest serves of hake ever and so today I wanted to recreate this gorgeous and seriously simple dish so I could relive how good the meal was but by adding my own twist.
This is a great meal to make if you fancy something light and if you have not got much time left in the day. It takes 5 minutes to prepare and 5 minutes to cook so it really does take no time at all to come out with a restaurant worthy dish that will leave you feeling really satisfied.
I hope you enjoy it and even if you don’t want to make it at home, you should check out The Bay as it’s well worth a trip out.

Ingredients

200 gram fillet of Fresh Hake
½ cup Asparagus, chopped in thirds
½ cup Bok Choi, Thinly sliced
½ cup fresh Baby Spinach
1 cup Green Beans
1 cup Mange Tout
500 ml vegetable stock
Salt & Pepper to taste
Knob of Real Butter
1 Tsp. Lemon Juice

Method

Add all your green vegetables to a pot and pour over the vegetable stock.
Bring the pot to the boil then reduce the heat and cook for 3-4 minutes – DO NOT OVERCOOK – The green veg can overcook very quickly and turn to a very unsightly colour so keep an eye!
(As you can gather, this has happened to me and it was devastating!)
While your veg is cooking, add your hake fillet, salt, pepper, butter and lemon juice to a microwave steam bag and pop in the microwave for 4-5 minutes.
I use steam bags a lot for cooking fish as it retains all the moisture and they are just so quick to use, they are well worth picking up in the store.
Drain the green veggies and add to your serving bowl.
Keep the stock that the veg has been cooked in and add the juices from the steam bag to the mix.
Add the hake fillet to your serving bowl also.
Allow the vegetable stock and juices to fuse and add some salt and pepper to taste.
Once you’re happy, pour the broth over the hake and greens and allow the ingredients to sit on the broth.
Serve and enjoy – I bet there won’t be a drop left!

Chicken & Lentil Hot Pot

Last week was the week before pay day for me so there were slim pickin’s in the pantry.
I always to try to keep my budget meals as healthy as possible and not resort to giant bowls of pasta so I had a look at what I had and thought about what I fancied eating.
The result was this really hearty and wholesome hot pot or stew that I packed out with chunky veggies and lentils along with chicken thighs and it tasted great.
I used the right combo of ingredients to keep me feeling full for hours but I still found myself going back for more as it was just so yum.
This is a real Sunday kind of dinner or cold day dinner as it’s super comforting and full of flavour.
You can make up a bulk batch and freeze some off too.
The only thing I would say with this one is that it doesn’t keep for too long so decide before you start cooking what you’re going to do with the batch.
I would advise to keep it up to two days in the fridge or else freeze straight away after you’ve had you first serve.
Don’t be put off by this however as it’s highly unlikely the hot pot will last this long if you make it right, I even had it for breakfast the next morning!

Ingredients

400 grams boneless, skinless Chicken Thighs
300 grams Red Lentils, uncooked but rinsed
1 Brown Onion, roughly chopped
2 cloves Garlic, roughly chopped
1 Litre Vegetable or Chicken Stock or 50/50
3 Carrots, chopped
4 Celery Stalks, chopped
1 Tsp. Dried Ginger
1 Tbsp. Chili Flakes
1 Tbsp. Paprika
1 Tsp. Ground Coriander
Salt & Pepper to taste
(play around with your seasoning as much as you like, you don’t have to stick the above measurements)
1 Tbsp. Olive Oil
1 handful of Fresh Coriander to serve

Method

Heat the olive oil in a large pot and add the onions and garlic.
Once the onions and garlic are aromatic and starting to brown, add the chicken fillets to the pot and cook until seared.
Pour in the stock and add your carrots and celery.
Add your seasoning to taste and cook on low for about 10 minutes, stirring occasionally.
Pour in the rinsed red lentils and give the pot a good stir.
Leave the pot to bubble away on a low heat for another 10-15 minutes, doing taste tests along the way until your happy with the flavour.
(I wanted to go for a bit of an Asian flavour as it is Summer so see if you can get that too)
Once you’re happy with the taste and your chicken is thoroughly cooked, serve your stew with some fresh coriander sprinkled on top.
Delish!

Sunday Brunch -Sweet Potato Hash Brown

Sweet Potato Hash Browns are a fab dish to help make a yummy Sunday Brunch from home.
As always, they’re super quick and cost next to nothing to make so you can then add another dish to the list of meals you have conquered as a Healthy Cook.
I gave these a go for the first time on Sunday last and was nervous about the result.
I didn’t have the normal orange sweet potatoes handy but I had the smaller, white sweet potatoes as they are currently what’s in season.
What I like about these is that they are not as sweet as the regular orange potatoes and look more like regular potatoes so the trick to the mind that you’re having something naughty kicks in again.
They are still sweet enough that you know its sweet potato though which I like because I genuinely love the taste of sweet potato.

So my usual weekend breakfast is always poached eggs and then a little bit of whatever else I fancy. If I’m feeling extra clean, it’s poached eggs, wilted spinach and toasted porridge bread or sometimes I will throw together black pudding, haloumi and poached eggs which is seriously yum!

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So last Sunday I met myself in the middle and said I would have my usual poachies but with a something a little more weekend than spinach and toast.
These homemade hash browns are popping up all over my Instagram and Facebook feed so I said I’d give them a go myself and hope for the best.
And this is what I came up with;

Ingredients

2 small White Sweet Potatoes / ½ medium – large Sweet Potato
1 small bunch Fresh Parsley, chopped
1 small handful of plain Brown Flour
2 Tbsp. Olive Oil / Coconut Oil
Salt & Pepper to taste

Method

Heat some oil on a pan on the hob.
While waiting for the pan to heat, peel the sweet potato and grate through a cheese grater into a bowl.
Add parsley, flour, oil and seasoning into the bowl and mix it all through.
Add a little bit more flour or a little bit more oil depending on the consistency of the mix, it needs to be sticky and binding so it will hold together.
Once you have the right consistency, take half the mix in your hand and squeeze out any air pockets.
Pack the potato mix firmly between both palms of your hands until you make a firm patty that will withhold the pan.
Repeat this step with the second half of the mix.
You can make smaller ones if you wish but I got two good burger-sized patties from the above measurements.
Slap both patties onto the hot pan and press down with a spatula.

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Cook on each side for about 4-5 minutes or when they start to turn golden brown.
I was unsure if the potato was fully cooked so I popped mine into the microwave for another minute just to be 100%.
You may not need to do this but it’s just a tip in case you’re unsure.
The hash browns are now ready to serve with whatever other breakfast ingredients you are in the mood for.
I had poached eggs with mine and the combo was really good together.
Let me know if you give them a go and what you have them with, I’m always looking for fresh ideas!

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The Salad Bar – Sweet Potato & Fig Salad

I ordered this salad in a bar in Australia a few years ago and have been obsessed with it ever since.
It’s such a simple combination of ingredients but I would have never thought to combine them and now I’m so glad I have because the taste is something serious.
With its sweet against salty combination, this salad will certainly satisfy your taste buds and also impress your friends at that Summer Barbeque.

Ingredients

100 grams Fresh Baby Spinach
1 medium Sweet Potato, diced
1 cup Greek Feta, diced
1 cup Dried Figs, halved
2 Tbsp. Balsamic Vinegar
Olive Oil Cooking Spray

Method

Preheat the oven to 200 Degrees C and cover an oven tray with greaseproof paper.
Spread out the sweet potato cubes on the tray and spray with olive oil.
Pop the tray in the oven and roast the cubes until cooked through, about 20 minutes usually.
Remove the sweet potato from the oven and leave to cool for about 10-15 minutes.
While you’re waiting for the cubes to cool, add spinach, feta and figs to a large salad bowl.
Add the balsamic vinegar and toss.
When the sweet potato has cooled, add this to the salad bowl and give it another toss.
Pour yourself a glass of wine, grab a fork and sit out the back to enjoy.
Hashtag Summer 🙂

Feature Fit Food #2 – Spinach

Spinach, in all it’s dark green glory, really is a super Superfood.
This leafy green vegetable is bursting with nutrient richness and so many health benefiting properties.
Although some would say it’s an acquired taste, spinach is certainly a vegetable that everyone should try to incorporate into their diet and this post is going to give you a few reasons why.
I myself am one of this Leaf’s biggest fans using it in almost every meal in some form and go through bags of it in my weekly grocery shop.
You can buy spinach in its fresh form from the vegetable aisle but I also always keep a big bag of frozen spinach in the freezer to use in cooking.
When it comes to my diet, the more spinach the better and here are a few facts to show you why.

Below is the Nutritional Information Per 100 grams of Fresh Spinach:

Calories

23 g
Fat 0.4 g
Cholesterol 0 g
Sodium 79 mg
Potassium 558 mg
Carbohydrate 3.6 g
Dietary Fibre 22 g
Sugar 0.4 g
Protein 2.9 g

To summarise the above table, Spinach is basically class! It’s low in Fat and Cholesterol and high in Potassium, Protein and Fibre.
Along with these rich properties, Spinach is also a powerful antioxidant and anti-inflammatory.
Studies have also liked Spinach to have some anti-cancerous properties also.

The nutritious properties of Spinach does not stop there though. There is a whole host of other vitamins and minerals that Spinach has that only adds to its superness!

Per 100 grams of fresh spinach, there is 187% of your Recommended Daily Allowance (RDA) of Vitamin A.
Vitamin A provides certain health benefits such as immune support, eye health, antioxidant and anti-inflammatory properties.

There is also 9% RDA Of Calcium which is crucial to bone health and brain-to-body communication.

With 40% RDA of Vitamin C, Spinach is a great way to increase your intake of this highly important vitamin. Vitamin C provides support for the growth and repair of tissue, repair of wounds and also helps produce Collagen.

100 grams of Spinach packs in 15% RDA of Iron too which is essential for healthy blood in the body. There is also 10% RDA Of the ever-important Vitamin B6 which we need to release energy from our food and reduce tiredness and fatigue.

Last but certainly not least, there is 19% RDA of Magnesium. Magnesium is an under-rated mineral that provides so many health benefits including tissue repair, immune support, heart health, diabetes prevention and some studies also link good levels of magnesium to a lower level of depression and headaches.

So I think it’s safe to say from the above that Spinach really is a super food and the more we incorporate it into our diet, the better off we’ll be.

Check out a couple of my recipes that include Spinach under the “Green” category and keep an eye out for more to come!

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Sweet Potato Scoops

Ingredients

1 medium Sweet Potato, washed
4 cubes Frozen Spinach
4 Tbsp. Low Fat Cream Cheese
2 sprigs Spring Onion, finely chopped
4 Bacon Rashers, diced
½ cup Grated Parmesan
Salt & Pepper to taste
2 Tbsp. Olive Oil

Method

Preheat your oven to 200 Degrees C and line an oven tray with greased parchment paper
Rub your squeaky clean Sweet Potato with olive oil, cut in half lengthways and wrap in tin foil.
Pop the potatoes on the tray and into the oven for 45 – 60 mins (keep an eye on them as you don’t want to overdo them, it will depend on their size how long they will take).
When they have been cooked through, remove the sweet potatoes from the oven and the tin foil and leave to cool for about 10 minutes.
While waiting for the potatoes to cool, throw your diced bacon rashers onto a hot pan and cook quickly.
Transfer cooked bacon to some paper towel to absorb any excess fat.
Once cooled, cut the potatoes in half and scoop out the flesh into a bowl.
Put the potato skins to one side.
Defrost the frozen spinach and drain off any excess water.
Add the spinach, chopped spring onion, cream cheese and cooked bacon bits to the potato.
Mix up all the ingredients with a spoon until even and stuff the mix back into each of the halved potato skins.
Sprinkle each of your potato halves with the parmesan and grill until golden brown.
Serve piping hot.

These guys are such a treat and taste a lot naughtier than they really are.
You can have them as a main meal or use one half as a side to a main dish either, it’s totally up to you!
The filling’s ingredients are also not limited to what I have suggested, you can use any number of ingredients that you like to make your filling.
Enjoy Guys!!

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Zucchini Fritters

These guys are a great way to get some additional veg into your diet without chomping down on the same old salad every day.
There’s a little bit of preparation involved but they taste great and look great too.
Zucchini is such a versatile vegetable and is defo one of my faves so here is the latest creation I could think up for you guys.

Ingredients

1 large zucchini, topped and tailed
1 medium potato, peeled
1 brown or white onion, peeled and chopped
¼ cup wholemeal flour
1 egg, beaten
Salt & Pepper to taste
1 Tbsp. Olive Oil

Method

Preheat the oven to 180 Degrees C.
In a large bowl, grate your zucchini and potato and mix together.
Transfer the mix to some paper towel and squeeze as much moisture as possible from the vegetables.
Dry them out as much as you can and pop them back in the bowl.
Add the flour to the mix to help absorb the moisture and throw in the onion.
Add salt and pepper and stir the mix thoroughly .
Add the beaten egg and cover all of the mix in the egg.
If the mix looks too runny, add a little bit more flour to help it solidify.
Heat the olive oil on a pan and take a handful of the mix in your palm to create a patty.
Pop the patty on the pan and repeat 3-4 times until the pan is full.
Cook the patties on each side for about 4-5 minutes and transfer to a foil lined oven tray.
Repeat this until all of the mix has been used up.
Pop the oven tray with all your patties into the oven and let them finish cooking in there for about 20 minutes.
Keep an eye on them though as you don’t want them to burn.
Remove from the oven and enjoy piping hot!

Zucchini Fritters can be used as a side dish in a main meal or as the main component also.
They can be eaten as a vegetarian alternative to a burger patty in a bun or whatever way you like to enjoy a burger.
They go great as a side with the Stuffed Peppers I posted about the other day too if you want to create a very fancy looking and really healthy dish.

*Tip: If you are lucky enough to own a Spiralizer like me, you can also spiralize the zucchini and potato and even the onion if you like instead of grating them.
Use the small noodle blade if you do go down this road.
Your fritters will look even extra awesome!

Turkey & Quinoa Stuffed Peppers

I’m always thinking of new ways to use my favourite lean ingredients for my main meals so that I don’t grow tired of the same food day-in-day-out and to keep myself interested in healthy eating.
I’ve been on the Turkey Burger train the last few months and as tasty as they are, I wanted to find other ways to use turkey mince so that I can mix it up week to week.
My other lunch staple is always Spinach and then I’ll always use whatever else is in the fridge to make some sort of meal out of these guys.
So my latest idea was to give Stuffed Peppers a try. They always look so pretty and when you break down the ingredients I figured you can make them to be good and healthy so I said I’d give them a go.
I was pretty chuffed with the finished product and again they’re quick to make and cheap to buy so 10/10 all ‘round.
Enjoy folks!!

Ingredients

400 grams Lean Turkey Mince
100 grams Quinoa, uncooked
300 ml Chicken Stock
4 large Peppers, halved and deseeded
4 cubes Frozen Spinach
25 grams Feta, crumbled
1 Tsp. Onion Granules
1 Tsp. Garlic Powder
½ Tsp. Chili Flakes
Salt & Pepper to taste

Method

Preheat the oven to 200 Degrees C and line an oven tray with greased tin foil.
In a pot, cook quinoa in the chicken stock as per the packet instructions.
While the quinoa is cooking, heat some olive oil on a pan and fry the turkey mice.
Pour some boiling water over the frozen spinach and leave to defrost for a couple of minutes.
Drain the spinach of any excess water and add to the turkey.
Add all of the seasoning and stir through.
Cook until the mince has begun to brown and leave to one side.
Making sure your peppers have been hollowed out, place them on the oven tray.
When your quinoa has been cooked through, transfer from the pot and add it to the turkey mix and stir in.
Use a spoon to scoop the turkey and quinoa mix from the pan and fill each of the halved peppers.
When all of the peppers have been filled, sprinkle the crumbled feta on the top of each pepper.
Place your oven tray on the middle shelf of the oven and roast the stuffed peppers for 10-15 minutes or until the feta has started to brown.
Remove the tray from the oven and serve immediately.

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I’m having mine this week with fresh spinach and steamed asparagus and its delish!

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Inspiration : Asian

With overseas travel becoming more affordable and popular in recent years, international cuisine is fast becoming the same.
Curries, stir fries, noodles, sushi – they are available everywhere now and the best thing about these South East Asian eats is that they’re quick, clean and wholesome.
Travelling South East Asia last year was a culinary feast for me as a foodie, I literally couldn’t wait for the next time I would be hungry and my bucket list mainly contained local, ethnic dishes I had heard about before the trip.
Anyone who has been to South East Asia will agree with me that the locals like to cook fast. The main means to a main meal in South East Asia is usually a giant hot wok where you throw all of your
desired ingredients in and let the fusion begin. With most of these countries belonging to the third world, you will also see that the locals will source their food as fresh and as cheap as possible with vegetarian dishes being hugely popular
due to the high cost of meat and poultry.
A foodies dream, South East Asia dared me to push my taste buds to the max and dip outside my comfort zone every now and then by trying something new and bizarre.
The intense aroma of chili and garlic fusing together with fresh coriander and basil winding its way through a busy food market is really something else!

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Me trying the local delicacy – deep fried cockroach

I took notes of every dish that delighted or surprised me, guessing what flavours were used to make me so satisfied.
I also took a Thai Cooking Class in Northern Thailand to learn as much as I could about the core fundamentals of South East Asian cuisine.
I would like to share with you some of my favourite dishes from the trip over a series of posts and hopefully give you some Asian Inspiration for your next meal.

First up is an all ’round favourite – Thai Green Curry.
Here you will see how to create the paste from scratch and I’ll add a quick recipe to throw it together at the end.

Ingredients

5 fresh Green Chilis, finely chopped
1 Tsp. Salt
1 thumb Lemongrass, finely chopped
5 cloves Garlic, crushed
3 Shallots, sliced
1/4 lime, sliced
1 Tbsp. Coriander, chopped
1 Tsp. Turmeric
1 Tsp. Shrimp Paste
1 Tsp. Black Pepper
1 Tsp. Ground Coriander
1/2 Tsp. Cumin Seeds
1 Tsp. Ground Ginger

Method

Using a food processor, pestle and mortar, coffee grinder; combine ground coriander, cumin seeds and black pepper.
Add the green chilis and salt and mix thoroughly.
Add all of the remaining ingredients except for the shrimp paste and combine together.
Once youve reached a smooth paste-like consistency, add the shrimp paste and mix until smooth and fine.
*If you want to make the paste greener, add in some coriander or basil leaf and combine.
You now have your paste!
I know its much easier just to buy from the jar but trust me, it tastes far better when you make it yourself – so authentic!

*To make a thai green curry with your paste, brown a chopped onion on a hot pan and add 2 Tsp. of the paste.
Stir in 1/2 cup of coconut milk and stir until mixed through.
Add your sliced meat of choice, I usually use chicken or prawns and stir until meat is cooked through.
Gradually add another 1/2 cup of coconut milk and 1 Tbsp. fish sauce and stir through.
Leave to bubble on a low heat for about 10-15 minutes and serve with steamed rice.
Delish!

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Vietnamese Noodle Soup

This is one of my favourite quick dishes to throw together.
It takes no time at all and is so yum!

Ingredients

500 ml vegetable or chicken stock
50 grams rice noodles
5-8 mushrooms, sliced
2 spring onions, sliced
1 cup bean sprouts, washed
1 cup bok choy leaves, chopped
1/2 carrot, thinly sliced
1/2 red chilli, sliced and de-seeded
Pinch of garlic powder
2 Tbsp. Soy Sauce
1 Tpsn. Fish Sauce
1/2 cup thinly sliced meat of choice (chicken, beef, pork or a handful of prawns)

Method

I don’t really have too much of a method for this one, its usually just me throwing it all in and hoping for the best.

In a small pot, bring your stock to the boil.
Once bubbling, add the thinly sliced meat of choice and let it cook in the stock for about 5 minutes to make your broth.
Add mushrooms, spring onion, carrots, garlic and fish sauce and let fuse until mushrooms are soft.
Add rice noodles and cook for about 5 minutes.
At this stage, do a taste test and see what you want to add more of, garlic, chilli flakes, salt, whatever.
Once you’re happy with the flavour, throw in the fresh chilis, bean sprouts, bok choy and soy sauce and let them warm up for about a minute or two.
Transfer from the pot to a bowl and dig in.
My mouth is actually watering writing this, I think I know whats on the menu for me today!

The Salad Bar – Tomato & Chick Pea Salad

This is such a good On-The-Go salad to have made up or it can be used as a side dish to a main meal.It takes 5 minutes to put together and tastes fab. Its super filling and packed with fibre too.

Ingredients

1 tin Chick Peas
6 small – medium Tomatoes
1 Tbsp. Turmeric
1 Tbsp. Cracked Black Pepper
1 Tbsp. Olive Oil
1 Sprig of Fresh Parsley

Method

Empty the tin of chick peas into a colander and rinse thoroughly.
Leave to one side and let the excess water dry off.
Chop the tomatoes into quarters and add to a large mixing bowl.
Finely chop the fresh parsley and add to the bowl along with the pepper and turmeric.
Add the chick peas and the olive oil to the bowl now and then mix it all up so that your seasoning and oil covers the
tomatoes and chick peas evenly.
Easy Peasy!

Clo’s Bolognese Sauce

Ingredients

250 ml Passata
2 Tbsp. Balsamic Vinegar
2 clove Garlic, crushed
1 medium brown Onion, finely chopped
1 punnet Field Mushrooms
2 Carrots, diced
1 Red Pepper, chopped
1 Tbsp. Olive Oil
2 Tbsp. Mixed Dried Herbs
½ Tbsp. Chilli Flakes
Salt & Pepper to taste

Method

Heat the olive oil on a pan and add both your onions and garlic.
Once they begin to brown, add the carrots, mushrooms and peppers and stir continuously.
As the veg starts to soften, pour in the passata and mix it through.
Reduce the heat and let the sauce bubble for a couple of minutes.
Add your seasoning and balsamic vinegar at this stage and stir through evenly.
Leave the sauce to simmer for about 10-15 minutes, stirring occasionally.
This sauce goes great over Zucchini Pasta as well as regular pasta and you can pour it over some turkey meatballs too.

If you want to make this a mince Bolognese, add your mince before your vegetables and cook through before continuing with the rest of the instructions.
When I’m making a mince Bolognese, I crumble a beef stock cube through the mince as it’s browning for some extras flave.
I usually use either 500 grams turkey mince of 500 grams lean beef mince.

This sauce stores really well so you can use it for a few days or freeze some off for next time.