Recipe Videos

Beetroot Avocado and Goat Cheese Salad

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 dill and toss through the beet and avocado. 4. Prepare dressing by combining olive oil and lemon, then pour over rest of ingredients and carefully stir. 5. Lastly either scoop chunks

Spicy Rice and Pea Salad

This recipe is perfect for a light summery snack. Fuel your lunch with this extremely flavoursome and nutritious meal design to tickle your taste buds and brighten your mood. Serves 2 Preparation time 15 min, cooking time 30 min INGREDIENTS 150 g wild rice (see tip) 70 g 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, de-seeded and finely chopped 50 ml green harissa paste (see know-how) Grated zest and juice 1 lemon (Optional) METHOD 1. Bring a pan of salted water to the boil. Add the rice, reduce to a simmer and cook for about 30 minutes or until tender. Add the peas for the last 5 min

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