| Broccoli Chicken salad | |
| Chicken Bell peppers Blanched broccoli Onion Chopped apple Flaked almonds Roasted seeds | Dressing: Crushed garlic clove 2 Tbs Balsamic vinegar 1 tsp Dijon mustard 6 Tbs olive oil
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| Broccoli, Cauliflower and mushroom salad | |
| 250g Broccoli Florets 250g Cauliflower florets 250g mushrooms, sliced 1 small onion finely chopped 2 Gherkins, finely chopped 250g Cottage cheese, smooth 175ml Bulgarian yoghurt 1 tsp sweetener (or to taste) Salt &pepper Dash of lemon juice 2 Tbs roasted almond slivers
| Blanche cauliflower and broccoli Place in salad bowl and add mushrooms Mix remaining ingredients and mix with vegetables. Sprinkle with roasted almond |
| Rainbow Salad | |
| ¼ Red cabbage, finely shredded 2 carrots,peeled and grated ¼ Yellow pepper, grated ½ red onion finely sliced 1 apple, grated. Juice of one orange Roasted seeds
| Toss salad ingredients together |
| Orange and ginger tuna salad | |
| 1 (6 ounce) can tuna, drained 1 orange, peeled, sectioned and cut into bite-size pieces 1 1/2 tablespoons yoghurt 2 tablespoons almonds halves 1 teaspoon ground ginger 1 teaspoon lemon juice salt and pepper to taste 6 leaves fresh spinach | In a medium bowl combine the tuna, orange pieces, yoghurt, cashews, ginger, lemon juice and salt and pepper to taste. Mix well. Serve over a bed of spinach or lettuce leaves.
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| Chickpea crepes | |
| 1 cup of water 1 cup of chickpea flour Pinch salt
| Blend all ingredients together. Drizzle non-stick pan with olive oil, coat the bottom of the pan with layer of crepe mixture. Cook for about 2 minutes and flip over. Serve with grated cucumber, courgettes, onion and tzatziki |
| Bean patties | |
| Tinned sugar beans 1 Chopped onions 1 Chopped peppers Small chili or chili flakes Sweet potato or cauliflower Garlic Crushed crackers to bind | Steam sweet potato or cauliflower Sauté peppers and onions in a little chopped garlic. Mash sweet potato or cauliflower with beans Mix together all ingredients and form into patties. Grill in coconut oil. |
| Tuna Wrap | |
| 1 Tin Tuna 2 Tbs yoghurt pickle, finely chopped onion, finely chopped apple, finely chopped cucumber, finely chopped Parsley | Mix all ingredients together and use as filling for a tortilla wrap. |
| Crunchy Tuna Salad | |
| 1 Tin tuna 1 stick celery 2 tbs flaked almonds 2 Tbs diced onion Roasted seeds 4 Tbs Bulgarian yoghurt 1 Tbs low fat mayonnaise | Combine all ingredients |
| Chicken Wrap | |
| Cooked shredded chicken ½ avo Baby spinach Tzatziki (see recipe) Sprinkle of dukkah (see recipe) | Spread tortilla wrap with tzatziki Sprinkle with Dukkah Layer chicken, avo and spinach Salt and Pepper to taste Roll up and secure with a toothpick. |
| Chicken salad with Dukkah | |
| 1 cup Cooked Chicken ½ chopped avocado Sun-dried tomatoes, chopped Cucumber red onion, finely chopped Baby spinach leaves Dukkah (see separate recipe)
Dressing: 3 tablespoons Olive oil 3 tablespoons Lemon juice 1 ½ tsp Honey ½ garlic clove, mashed
| Toss all ingredients together Mix up dressing and pour over salad.
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| Bean salad | |
| 1 tin broad beans 1 tin green beans 1 tin baby peas 1 chopped onion 2 chopped tomatoes ½ green pepper chopped Dressing:15ml oil, 30ml lemon juice, 2 tsp sweetener, 1 tsp basil, salt &pepper | Mix dressing- shake well Pour over rest of ingredients and chill |
| Salmon Cakes | |
| 1 tin salmon 1 onion finely chopped 1 cup Oats 1 eggs | Mix all ingredients Form into patties and grill. |
| Cheese Bake | |
| 250g mushrooms 2 cups spinach 150g mozzarella Seasoning salt | Steam and season spinach and mushrooms Layer in oven proof dish Top with cheese and grill until golden brown. |