Tomato & Basil Bruschetta

Tomato & Basil Bruschetta

  • Servings: many
  • Difficulty: Easy

Ingredients:

  • 1 Fresh Baguette
  • 6 Tablespoons Olive Oil
  • 2 Tablespoons White Wine Vinegar
  • 3 garlic cloves
  • 2 Handfuls Fresh Basil
  • 1/2 Red Onion, finely chopped
  • Sea salt and ground pepper
  • 2 punnets of cherry tomatoes
  • 2 Mozzarella Balls
  • 2 Handfuls Sun roasted tomatoes

Directions:

  • Preheat you oven to 170C
  • Cut your baguette into slices approximately 2 / 3 cm thick. Lay the slices on a baking tray and drizzle generously with olive oil.
  • Put these in the oven for 25 mins, turning over halfway. Make sure to keep checking on these as oven cooking times do vary. You are aiming for the bruschetta to be lightly toasted and crispy on the outside and chewy on the inside. Trying a couple at this stage is of course, very necessary.
  • Whilst these are cooking, finely chop your red onion, basil and cut up your tomatoes into small pieces. Add these to a large mixing bowl, along with the olive oil, white wine vinegar and seasoning. Thoroughly mix and allow the ingredients to marinade for 10 minutes.
  • Remove your bruschetta from the oven and rub a peeled garlic clove on the surface of each one. The clove will slowly dissolve over each one. Use a couple of cloves if needed.
  • Top each bruschetta with your tomato mix and add on top a fine slice of mozzarella. Garnish with a basil leaf and extra seasoning.
  • Then eat the lot.

Mediterranean Tuna

Mediterranean Tuna

  • Servings: 2
  • Difficulty: Simples

Ingredients:

  • 2 Yellowfin Tuna Steaks
  • 2 Tablespoons Olive oil for the tuna and a generous drizzle for your potatoes
  • 2 Handfuls Basil
  • 1 Handful of Olives
  • 2 Handfuls of Plum tomatoes, cut in half
  • 300g Miniature Potatoes/ New Potatoes
  • 1/2 Red Chilli, finely chopped
  • 2 Cloves of Garlic
  • 1/2 Lemon
  • Sea salt and pepper

Directions:

  • Preheat your oven to 180C
  • Wash your miniature potatoes and slice into 3/4 pieces
  • In a pot of salted boiling water, add the potatoes and boil for 10 minutes until they have softened slightly, but not fully cooked. Drain and add to a baking tray.
  • Drizzle with olive oil, season and crush two garlic cloves over the potatoes. Put in the oven to crisp for 20 minutes
  • In a frying pan, heat up two tablespoons of olive oil on medium heat
  • As soon as the oil starts to heat up and sizzle, add your two tuna steaks to the pan
  • Cook for 2 minutes on either side. The key is to not overcook, so that the steaks are rare inside
  • Chop up your basil and chilli- garnish your tuna and serve with potatoes, olives, tomatoes and lemon slices

Watermelon, Feta and Lime

Watermelon, Feta & Lime

  • Servings: 2
  • Difficulty: Easy

Ingredients

  • 1/4 Watermelon
  • 1/2 Lime
  • 2 Handfuls of Rocket
  • 1 Sprig of Mint
  • 1/2 Fresh Red Chilli, finely chopped
  • Olive Oil
  • 40g Feta
  • Chop up the watermelon, either as seen in the photo, or as bite-size chunks, without the rind.
  • Put the rocket on top and sprinkle the feta, chilli and mint leaves. Drizzle a little olive oil on the salad and serve.

Peanut Satay Sauce

Peanut Satay Sauce

  • Difficulty: Easy

Ingredients

  • 3 teaspoons of crunchy peanut butter
  • 3 teaspoons of sesame oil
  • 4 teaspoons soy sauce
  • 3 teaspoons coconut oil
  • 1/2 fresh hot chilli, finely chopped
  • 1 lime, juiced
  • 2 teaspoons honey

Mix all of the above ingredients together and serve as a dipping sauce or incorporate into a salad or noodle dish

Spiced Bean & Quinoa Bowl with Coconut Dressing

Spiced Bean & Quinoa Bowl with Coconut Dressing

  • Servings: 2
  • Difficulty: Simples

Ingredients:

  • 150g Quinoa
  • 2 Carrots, grated
  • 2 tomatoes, chopped
  • 1 can of Cannellini beans (or chickpeas- you can change these for whatever takes your fancy/ whatever you have knocking about)
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 1 tbsp Olive Oil

For the dressing-

  • 1/4 cup coconut milk (stir the contents of the can first)
  • 1 Avocado
  • 1 tbsp agave nectar
  • Juice and zest of half a lemon
  • Pinch of salt

Optional: Top with Dukkah

Directions:

  • Boil and simmer the quinoa in water for 20 mins until soft, with a slight bite
  • In the meantime, fry the beans in the oil and spices for a few minutes on medium- low heat
  • For the dressing, simply add all the ingredients together in a food processor until smooth
  • Drain the quinoa and mix in the grated carrot
  • Top with the beans, tomato and dressing.
  • Sprinkle with dukkah

Dressing adapted from Oh She Glows here

Roasted Parsnip & Green Lentil Bowl

Roasted Parsnip & GreenLentils

  • Servings: 2
  • Difficulty: Pretty easy

Ingredients:

  • 5 Medium Parsnips
  • 2 Tablespoons Olive oil
  • 150g Green Lentils
  • 2 Handfuls of Watercress
  • 2 Tablespoons Chopped Roasted Hazelnut
  • Beetroot & Feta Dip
  • Salt and Pepper

For the dressing-

  • 6 Tablespoons Rapeseed Oil
  • 3 Teaspoons Honey
  • 1 Teaspoon English Mustard
  • 1 Clove of Crushed Garlic

Directions:

  • Set your oven to 180C. Peel and chop your parsnips into uniformly sized pieces. Spread them out in a baking tray and drizzle with the olive oil. Roast them in the oven for approx 40 minutes, until they are golden brown and have a slight crisp to them.
  • Meanwhile, in a large saucepan, add your lentils to 1.2l of water. Bring to the boil and then simmer for 35 mins.
  • To make the dressing it is very straightforward- add each of the sauces and oils to a bowl and mix thoroughly.
  • Once the lentils are done, drain them and add them to a deep bowl. Then add your cooked parsnip and pour in your dressing (remember to mix it again, just before you add it) and stir everything together.
  • Sprinkle on a tablespoon of chopped hazelnuts per portion and serve with a handful of watercress and beetroot dip.

This recipe has been adapted from that appearing in Hugh Fearnley Whittingstall’s cookbook ‘Veg’.