Time to get cooking up some tasty grub!
250g pack halloumi, sliced into 8
1 large or 2 small sweet potatoes, skin on, thinly sliced
1 red chilli, deseeded and chopped
Handful fresh mint leaves, sliced
Grated zest 1 lemon, juice ½ lemon
Olive oil to drizzle
1 large ripe avocado, chopped
2 tbsp mayonnaise
Small handful fresh coriander
Juice 1 lime
4 burger buns, halved and toasted
2 roasted red peppers (can be bought in a jar)
Put the halloumi and sweet potato in a mixing bowl with the chilli, lemon zest & juice and a glug of oil. Leave for 30 minutes to marinate.
Mash the avocado with the mayo, coriander, mint, lime and some salt and black pepper.
Heat a frying pan over a medium-high heat & cook the sweet potato for 5 minutes on each side or until charred and tender. Cook the halloumi for 1 minute on each side or until charred.
Spread the mashed avocado onto the toasted bun bases, then top with halloumi, sweet potato and roasted red peppers. Add the bun tops and serve.
450g Beef Steaks, chopped into chunks
1 tablespoon oil
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon freshly grated ginger
1 teaspoon mustard
1/4 teaspoon chilli flakes (decrease/increase according to personal taste)
1 teaspoon chopped garlic
1/4 cup honey
2 spring onions, chopped finely to garnish
Wholegrain noodles (1 nest per person)
200g tenderstem broccoli
In a medium sized bowl, whisk together the soy sauce, Worcestershire sauce, grated ginger, mustard, chilli flakes, garlic and honey. Combine well and set aside.
Add oil to a medium sized frying pan over medium-high heat, and once hot, add the chunks of beef. Stir occasionally, allow the beef to brown.
Reduce the heat to low-medium and add the sauce to the pan along with the broccoli. Stir to combine and leave to simmer on low heat for about 5 minutes until it reduces down by about a half and it turns to a sticky glaze.
Place the nests of noodles in a pan of boiling water and cook according to the packet.
Serve the beef over the noodles. Garnish with chopped spring onion
1.5 litres chicken/veg stock
3 free-range British skinless & boneless chicken breasts, halved
2 x 250g packs ready to eat freekeh (Merchant Gourmet)
150g kale
3 tbsp fresh green pesto
Heat the stock in a large pan and bring to the boil. Add the chicken and simmer for 15 minutes or until the chicken is cooked through. Remove the chicken from the stock and set aside.
Add the freekeh and kale to the pan with the stock and simmer for 5-10 minutes until the kale is tender and the freekeh is heated through. Shred the chicken breasts using 2 forks, then return to the pan and stir to heat through.
Stir the pesto into the soup, taste, season and ladle into bowls to serve.
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