A dear friend of mine Jane, has cooked a version of this for me in the past. It was absolutely delicious, so I decided to give it my touch (different dressing and vegies). However, the combination of the dill, fennel and the fish is a show stopper. I hope you enjoy this as much as we do. x
Ingredients – serves 4
- 4 x salmon fillets or fish of your choice
- 1 fennel bulb shaved/sliced thinly
- 300g fresh rocket
- 1 cup peas and or snow peas
- 1 sweet potato cut into cubes for roasting
- 4 small potatoes cut into cubes for roasting
- 1-2tbs extra virgin olive oil (EVOO)
- 1/2 cup fresh dill (chopped)
Dressing – Make sure you taste this and add to it as you see fit. This is the hero of the dish!
- 1/2 cup extra virgin olive oil
- 1/2 cup white wine vinegar or apple cider vinegar
- 1-2 tbs horseradish
- 1 tbs maple syrup
- Heat oven at 180 degrees.
- Mix diced potato and sweet potato with 1-2 tbs of extra virgin olive oil and then place on roasting try. Bake in oven for approximately 25-35mins.
- Whilst roasting mix up salad dressing in a jar, mix to combine. Don’t add dressing until last minute.
- Blanche peas and or snow peas for a couple of minutes in boiling water.
- Put salad ingredients together. Keep a small amount of dill for plating up.
- Drizzle 1tbs of EVOO on roasting tray and sprinkle salt before placing the salmon fillets skin down on the roasting tray, covering the skin of the salmon.
- After 25mins of roasting vegetables place salmon in oven and bake (along with veggies) for approximately 15mins (or until cooked to your liking).
- Once everything is cooked to your liking, mix cold salad goodies with warm vegetables, add salad dressing and toss with salad servers.
- Plate up the salad, place fish on top and garnish with dill.
Have a happy and safe Easter!
- 1-2 onion diced
- 3-4 garlic (crushed/diced/grated)
- 2 rashes of lean bacon (optional)
- 2-3 zucchini grated, you could also add 250g baby spinach (optional)
- 8 eggs
- 1 1/4 cup almond meal
- 1/2 cup diced fetta, halumi or cheddar cheese
Turn oven to 175 degrees. Sauté onion for 2-3 mins and then add garlic, cook until transluccent on medium heat.
Add bacon and grated zucchini, cook for further 5 mins. Mix eggs and almond meal in a bowl, once onion mixture cooked add to eggs and mix together. Poor into 15cm x 30 cm cooking tray (lined with baking paper), add cheese of choice and bake in oven for roughly 25-35mins.
Enjoy for Breakfast, lunch or dinner! x
Ingredients – Serves 2
1 whole capsicum (red or green), deseeded and quartered
1 zuchinnin (diced)
1/2 cauliflower head (cut into small branches)
3 whole beetroots, peeled and diced in 2cm cubes (roughly)
1 lemon (need both zest and juice)
2tbs of extra virgin olive oil (EVOO)
300g of baby spinach
2tbs Sundried Tomato Pesto (see recipe)
Preheat oven 180 degrees
Prepare all vegetables and place in mixing bowl
Mix the zest from the lemon, grate the garlic and add 1tbs of EVOO to the vegetables
Place all on a roasting tray and place in oven for roughly 35-45mins depending on oven
Place roasted vegetables on bed of baby spinach add drizzle EVOO and squeeze lemon over salad.
Add sundried tomato pesto for a lovely mediterranian flavour.
- 800g fresh watermelon, skin cut off
- 250g feta cheese, Persain feta is beautiful and creamy, a lovely accompliment to the watermelon
- Big punch chopped parsley roughly chopped
- 1/4 red onion finely diced
- 400g rocket
- 1 pomegranate (optional however this gives a sensational pop of flavour)
- 100g pistachio’s
- Drizzle of Extra Virgin Olive Oil
Mix all indredients together and then add the drizzle of Extra Virgin Olive Oil. Serve with some roast chicken, white fish or simply have on it’s own.
Evening All, I made this dinner last night… honestly it was made in fifteen minutes and tastes sooo good.
Ingredients – Serves 3-4 (depending how hungry you are)
- 1 can chickpeas drained (Note with can food, I try to organic where possible but I also watch out for number in the ingredients)
- 1 can red kidney beans drained
- 1 can lentils drained
- I can tomatoes
- 1 onion diced
- 1 garlic
- 1 lemon
- 1 can of organic coconut milk (or cream)
- Cottage cheese to serve
- 250g of baby spinach
- Saute onions for 5 minutes. Add garlic and sautee for another 5 minutes, until onions are translucent.
- Add all other ingredients: tin tomato’s, chickpeas, red kidney beans, lentils, juice of one lemon, coconut milk. Simmer for another 5 minutes
- Serve on a bed of baby spinach, with a dollop of cottage cheese and corriander
It is already feeling like summer and I am loving getting back into more salads. Try this salad using your homemade chicken stock – it’s super fresh!
Ingredients, Serves 2-3 (depending how hungry you are!)
- 1 cup cooked quinoa
- 2 cups of homemade chicken stock
- half a cauliflower chopped into florets and roasted for 25-30mins in splash of olive oil and lemon zest
- 1 cucumber diced
- 1 punnet cherry tomatoes
- 250g of rocket (add more if you like more, I always have more rocket, love it!)
- 1 bunch mint chopped
- 1 bunch parsley chopped
- 1/2 cup Extra Virgin Olive Oi
- Juice from 1-2 lemons and or you could use roughly 1/3 cup of apple cider vinegar
- 1/4 cup of chopped mint
- 1 tablespoon of honey
- 1 clove of garlic (minced)
- Cook quinoa – 1 cup quinoa to 2 cups chicken stock. Bring mixture to the boil and then reduce heat and simmer for 5-10 mins. When cooked all excess moisture should have gone from the pot, leaving a slightly translucent grain. Allow to cool slightly.
- Meanwhile – break/cut cauliflower into florets and mix with a little Extra Virgin Olive Oil and lemon zest. Roast in oven @ 180 degrees for about 25-30 mins allowing the cauliflower to caramelise
- Mix salad dressing ingredients into a jar mix and taste, balance the flavours if necessary
- Put all other salad ingredients into a bowl, add the roasted cauliflower last and drizzle with a generous amount of dressing.
- This salad would go beautifully with lamb, lemon chicken or some white fish.
This is a delicious and so simple recipe. I like things to be as easy as possible in the kitchen.
Ingredients: Serves 4 -6
- 1 Leek or brown onion, finely diced
- 3 cloves of garlic
- 1/2 head of cauliflower. cut into smaller florets
- 500g Jap Pumpkin, take skin off and cut into chunks
- 2 big tablespoons of Yellow Curry Paste (I use Mae Ploy, no nasties in it just pour ingredients: lemongrass, shallots, garlic, galangal, diced red chilli, corriander seed, Kaffir lime peal etc… ) “It’s the bomb, if you don’t have all the wonderful individual spices in your kitchen”
- 500ml of home made chicken stock
- 400ml of coconut milk or cream
- bunch of corriander
Roast pumpkin in oven for roughly 30mins at 180 degress
Meanwhile sauté leek for 5mins and then add the garlic and continue sauteing for another 3-4mins until leek is soft in texture. Then add 2 tablespoons of curry paste, the cauliflower and pumpkin, sauté for another 2-3 minutes so the vegetables absorb the spices.
Add the chicken stock, bring to the boil and reduce heat cook until cauliflower is cooked through. Once cooked blend all the ingredients with a blender until you have a smooth consistency. Final step add the coconut milk stir through.
Serve with a generous garnish of corriander, salt and pepper to taste.