Whether you've stepped in the door caked in dust & dirt after riding your favourite trails or just completed 5000 burpees, 2 millions squats & a 15 mile run, these tasty recipes are all wholesome & nutritious, as well as being quick and easy to create so they'll be ready to serve up as soon as you've scrubbed yourself (and your bike!) clean.
Herby Bulgar Wheat Salad With Cajun Spiced Salmon & Yoghurt Dressing
Per Person You Will Need:
1 lime, Zest & Juice
2 Tbsp Fat-free Greek yoghurt
1/2 small handful Coriander, finely chopped
40g Bulgar wheat
1 tbsp Cajun seasoning
1 salmon fillet
olive oil
1 tbsp chopped, fresh dill
1 tbsp chopped, fresh mint
1/2 red onion, finely diced
Mix half the lime juice, the lime zest, yoghurt and half the coriander with a litle water and season.
Pour boiling water over the bulgar wheat, cover with cling film and leave for 10 mins until the water has been absorbed.
Rub the Cajun seasoning onto the salmon fillet, ensuring it is all coated evenly
Heat 1 tsp of oil in a frying pan over a medium-high heat and cook the salmon skin-side down for 4 minutes until the skin is crisp, then cook flesh-side down for 3 minutes until cooked through.
Mix the herbs, red onion and remaining lime juice with the bulgar wheat and serve alongside the salmon and dressing.
Butternut Squash & Quinoa Chilli
Serves 4
YOU WILL NEED:
1 large onion, finely chopped
2 garlic cloves, crushed
olive oil
1 tsp each mild chilli powder, oregano & cumin
500g butternut squash chunks
1 pack of microwaveable quinoa
2x 400g tins chopped tomatoes
400g tin red kidney beans
Small handful coriander, chopped
Fry the onion and garlic in 1 tbsp olive oil until soft & transparent. Add the chilli powder, oregano and cumin. Stir around for 1-2 minutes then add in the squash chunks, cooked quinoa and tinned tomatoes.
Simmer for 10-15 minutes until the squash and quinoa are tender and the sauce has thickened up. Add the red kidney beans and continue to simmer gently for 5 mins until the beans have heated through. Stir in the coriander. Serve & enjoy!
Greek Chicken Burger & Salad
Ingredients
1 skinless chicken breast
olive oil
1 tsp dried oregano
1 clove garlic, crushed
1/2 lemon, zested and juiced
3 tbsp greek yogurt
1/4 cucumber, shredded
TO SERVE
Toasted burger bun
iceberg lettuce, shredded
1tbsp crumbled feta
tomato & red onion, sliced
Butterfly the chicken by cutting horizontally through the breast and opening it out.
Whisk 1 tbsp oil with the oregano, half the garlic, lemon zest and a squeeze of lemon juice, and season. Pour over the chicken, in a dish, and leave while you make the tzatziki.
Mix the yogurt, remaining lemon juice, garlic and cucumber and season well.
Heat a non-stick pan over a hot heat and sear the chicken for 4-5 minutes on each side, until cooked through.
Spoon the tzatziki onto the bun base, add the shredded lettuce, top with the grilled chicken and feta, tomato and onion slices. Sandwich on the bun top & serve.
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