Pea pancakes with salmon fillet, crab and herb crème fraîche
A simple supper of pan-fried salmon served with light pea pancakes Source link
All posts tagged: Healthy recipes
Roast tomato soup with goat’s cheese and thyme toasts
A delicious take on sandwiches dipped into soup, here featuring burnished cheese toasts Source link
Chicken, sugar snap and radish salad with carrot-miso-ginger dressing recipe
Make the carrot dressing. Put 2 peeled and diced carrots into a blender with ½ small chopped garlic clove, 1½ tbsp white miso, a peeled and sliced 2cm square piece of ginger, 60ml rice vinegar, 60ml groundnut oil, 1½ tsp honey, a good pinch of ground cayenne, a good squeeze of lime juice, 1 tsp toasted sesame oil and 50ml water. Whizz until smooth. It should have the consistency of double cream, so add a bit more water if you need to. Taste for seasoning and set aside. Source link
Warm grain, chickpea and aubergine salad with saffron yogurt recipe
Kamut, otherwise known as khorasan wheat, is an ancient grain. The grains are quite large (sometimes up to three times bigger than modern wheat) and have a buttery kind of taste that works well with really big flavours (harissa, preserved lemons, blush tomatoes, green olives), though you do have to soak it overnight before cooking. You can find kamut in wholefood stores or online. Or use spelt, farro or barley. Source link
Whipped beetroot dip with radishes recipe
Beetroot makes a great, colourful dip, but with this method you can use any root vegetable, from carrot to squash, and even spice things up with a little chilli or ginger if you wish. Try it topped with toasted chopped walnuts, or a sprinkle of the Egyptian spice and nut blend dukkah, too. I’ve served this with simple new-season radishes but you could use any vegetable crudités or flatbread. Requires cooling time Source link
Crab and potato salad with a tarragon dressing
Radishes, avocado and cucumber also star in this light, summery salad Source link
Salad of crab and oranges with nam jim dressing recipe
A simple but full-flavoured dish to wake up the taste buds, with sweet-sharp citrus and a punchy dressing that’s hot, sour, salty and sweet all at the same time. Grapefruit can also be used in this salad instead of blood oranges. Hold on to the recipe for the Thai nam jim dressing here – it’s good for spooning over roast or griddled fish as well. Source link
Crunchy carrot and cabbage salad with a peanut dressing
Put 90g smooth peanut butter, 2 tbsp lime juice, 2 tbsp rice vinegar, 2 tbsp soy sauce, 2 tbsp honey, 2 tsp sesame oil, ½ finely chopped red chilli (deseeded), 1 grated garlic clove, 1½cm square piece of fresh root ginger (peeled and grated to a purée) in a food processor or blender with 2 tbsp hot water and blitz, or mix everything together with a fork, beating vigorously. You should have quite a smooth mixture. Cover and set aside. Source link
Leeks, goat’s cheese and spelt salad with lemon and elderflower
Tender leeks and soft, fresh goat’s cheese star in this grain salad, dressed with an aromatic vinaigrette based on elderflower cordial Source link
Chipotle-griddled chicken with avocado, chorizo, quinoa and lime creme fraiche
This warm salad is perfect for when you crave something light and flavourful Source link