salads

Griddled Avocado with Poached Eggs

This has the flavours of guacamole, made into a warm salad. Great for a late breakfast or a substantial lunch.

serves 1

1-2 eggs

1 ripe avocado

zest and juice of 1 lime

small handful of fresh coriander, roughly chopped

1 tsp oil

handful of salad leaves

1 slice bread

1.Bring a deep pan of water to the boil and add the eggs. Turn the power off and cover with a lid. Leave for 4 mins for soft yolks.
2. Meanwhile, cut the avocado in half, remove the stone and score the flesh. Scoop the flesh out with a spoon, leaving you with slices of avocado. Heat up the griddle.
3. Put all of the avocado slices on the griddle (no need for oil), and let it char for 1 – 2 mins on each side.
4. For the dressing, add oil to the lime zest and juice. Season with salt and pepper. Add chopped coriander and mix together.
5. When the avocado is charred on all sides, place the bread on the griddle and allow it to become charred and lightly toasted.
6. Assemble by placing toast on a plate and top with the poached eggs. Pile avocado on top, scatter with salad leaves and add all of the dressing.
Eat warm.

For a vegan version, leave out the eggs, add more salad leaves and include chopped celery and tomatoes.

Griddled Peach Salad

(serves 1)

1 peach, stoned and sliced

1 handful mixed peppery leaves (e.g. rocket and watercress)

50g goats cheese

1 small handful brazil nuts/hazelnuts

Dressing:

1 tbsp oil

1 tsp balsamic vinegar

Salt and pepper

1.Mix the oil and vinegar together and toss the peach slices in it to evenly coat. Season with salt and pepper.

2. Heat up the griddle pan.

3. Place the peach on the griddle and cook until tender, turning once. Be patient! You want char marks on the peaches for a more intense flavour.

4. At the last minute, toast the nuts in the griddle until warmed through and chop roughly.

5. Tear or chop the goats cheese and mix all the ingrediants together. Serve.

Morrocan Couscous

I make a big batch of this for family barbecues or lunches for the week.

(vegan, serves 8)

250g wholegrain couscous

400ml boiling water

1 red onion, finely chopped

Zest and juice of 1 orange

Squeeze of agave nectar

40g sultanas

40g dried cranberries

40g dried apricots, chopped with scissors

400g can of chickpeas, drained and rinsed

1 bunch coriander

Drizzle of olive oil

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp tumeric

Salt and pepper

1.Put the red onion in the orange juice, with a squeeze of agave nectar and leave to steep while you get on with the rest of the couscous. The acid in the orange juice mellows the red onion to take away some of the acrid flavour.

2. Put couscous in a pan with boiling water and spices. Cover with a lid for 2 mins, until cooked.

3. Add a drizzle of olive oil, seasoning, orange zest, sultanas, apricots, cranberries and chickpeas.

4. When cold, cut in fresh coriander and serve.

 

Pesto Pasta Salad

This is more of an assembly than a recipe. I needed to grab something quick last night. I immediately thought of pesto pasta. I realised that this wouldn’t be very balanced so I threw some veg in there too. There’s enough left over for an easy lunch.

(Vegan, serves 1)img_0730-1

1 portion of pasta (50-75g)

Handful of mixed leaves

Cherry tomatoes (about 6)

Handful of frozen sweetcorn

4 radishes

1 celery stick

2 tsps quick pesto

Salt and pepper
1. Cook the pasta in boiling, salted water until done (about 12 mins, check the packet)

2. Meanwhile, chop the tomatoes, celery and radishes and tear the mixed lettuce leaves.

3. Add the sweetcorn to the pasta and cook until hot. (It will start to float when it is done.)

4. Drain the pasta and sweetcorn, add the rest of the veg and stir in the pesto until everything’s coated. Season and serve.

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