This is the type of salad that you can make for supper and take the rest for an amazingly nutritious and delicious lunch-at-work. It is one of those wholesome salads that are substantial enough for the autumn and winter months. For this salad you will need: 1 cup quinoa, cooked 200g sweetcorn 150g cherry tomatoes, cut up 1 avocado, cut up 150g feta cheese, … Read More Healthy Feta and Quinoa Salad
I love salads and most people do. Although this cannot be simpler I am asked a lot why I add certain ingredients. First of all flavour and texture is important as is healthy and filling.
I like to make crispy fritters in the oven using hardly any added fats. I lightly coat the fritters and flour and brush them with olive oil to make them crispier.
The mixture easily holds together. I served with tzaziki but if you are in a rush, simply mix some Greek yoghurt with fresh mint, salt and a pinch of dried mint to use as a dipping sauce. I just love these and could eat them every day
Zucchini/courgettes and the round light green marrows that are so common here all make great fritters
‘a light and delicious all-in-one meal using 8-ball zucchini, which unfortunately are not always available. Sweet firm flesh that softens but remains firm and visually vibrant after cooking. I add lots of fresh mint, abundant at the moment and black quinoa. It is sizzling hot, bright blue skies, this island is a dream’ For the stuffed 8-ball zucchini you will need : 2 eight-ball zucchini, … Read More 8-ball Zucchini Organic Buddha Bowl [with black quinoa and sprouted mung beans]
I always admire photos of beautifully arranged plated watermelon chequerboards and I am trying it out with a combination of avocado and feta, topped with capers and mint. There is quite a bit of wastage after the cutting process so I am making a second salad using exactly the same ingredients tossed in a bowl. I am still not sure which one I prefer. … Read More Two different Watermelon Salads ….. with identical ingredients !