ALISON KNIGHT

Serves 2

Preparation time 15 min, cooking time 15 min

INGREDIENTS

3 beetroots

1 large avocado

Goat cheese

Dill

Lemon

Olive oil

METHOD

1. Put unpeeled beetroot in a pan of water and bring to boil. Reduce to simmer

and cook until the beets are soft through – approximately 20 minutes. Once

cooked peel the beets and chop them into chunks and place in a bowl

2. Cut avocado in half, and then pre-cut it to chunks of your required size and

scoop out the flesh with a spoon. Add to the bowl of beetroot.

3. Finely chop the di...

This recipe is perfect for a light summery snack. Fuel your lunch with this extremely flavoursome and nutritious meal design to tickle your tastebuds and brighten your mood. 

Spicy rice and pea salad

Serves 2

Preparation time 15 min, cooking time 30 min

INGREDIENTS

150g wild rice (see tip)

70g frozen garden peas

3 spring onions 

1/2 medium cucumber

Bunch fresh flat leaf parsley, leaves picked

Bunch fresh coriander, leaves picked

2 green chillies, deseeded and finely chopped 

50ml green harissa paste (see know-ho...