Halloumi with Veggies

 

Need to start the recipe by saying, I love halloumi!! Now with the ingredients…

Ingredients

• 100g  broad beans
• 225g halloumi cheese
• 1 small bunch of asparagus
• 2 tablespoons olive oil
• 2 shallots
• 200 g ripe cherry tomatoes
• 1 tablespoon capers
• oregano
• ½ a bunch of fresh parsley

Method

 

• Cook the broad beans in boiling water for 5 minutes, or until tender. Drain and cool in cold water, then remove and discard the thick, white outer skins.
• Cut the halloumi into slices, trim and slice the asparagus. Toss in the olive oil, then season.
• Heat a griddle pan over a high heat, then add the asparagus and halloumi. Cook until nicely charred, remove and set aside.
• Finely slice the shallots into rings, halve the tomatoes, then layer up on a platter with the asparagus, halloumi, broad beans and capers.
• Chop and scatter over the fresh herbs and finish with a drizzling of the dressing.

Greek Salad

Ingredients

• 1 red capsicum, quartered
• 2 cucumbers, peeled, cut into small cubes
• 3 ripe tomatoes,  cut into small cubes
• 1/3 cup pitted kalamata olives, chopped
• 1/2 small red onion, very thinly sliced
• 120g feta

Dressing

• 1/4 cup (60ml) extra virgin olive oil
• 1 tbs red wine vinegar

Method

• Preheat the grill to high and line a grill tray with foil.
•  Place the capsicum, skin-side up, in a single layer under the grill and cook for 3-4 minutes until the skins blister and blacken. Transfer to a plastic bag and stand for 5 minutes.
•   When cool, peel the capsicum, then slice into short, thin strips.
• For the dressing, add the ingredients in a screwtop jar, add some sea salt to taste, then shake until thoroughly combined. Set aside.
• Place the cucumber, tomato, olives and most of the onion and capsicum in a bowl. Pour over dressing and toss to combine. crumble two-thirds of the feta over the top and gently toss to combine!

Burrito breakfast

 

 

Ingredients

• 4 soft wholewheat flour tortillas
• 6 eggs
• 4 tbsp milk (preferably oat milk)
• 2 tomatoes, finely chopped
• 2 spring onions, finely chopped
• 1 capsicum, any colour, deseeded and finely chopped
• 2 tsp vegetable oil
• 40g cheese shredded (preferably goat cheese)

Method

• Lay out the tortillas on a work surface. Preheat the grill.
• Beat the eggs and milk together.
• In a separate bowl, mix together the tomatoes, spring onions and capsicum.
• Heat ½ tsp of vegetable oil in a non-stick frying pan and pour in one quarter of the beaten egg mixture.
• Cook on  medium heat for a few moments to set the base. Sprinkle one quarter of the tomato mixture over the surface, then sprinkle 10g of the cheese over the top.
• Grill to set the egg and melt the cheese.To make the burritos more filling, try adding 100g drained mixed beans to the tomato mixture. Slide the omelette onto one of the tortillas. Leave to cool a little while you make three more omelettes, placing them on top of the tortillas as you go.Roll up the tortillas, slice in half and serve immediately, or wrap in foil to serve later.

 

Spiced pear porridge

Ingredients

• 1 small pear, skin on, cored and diced
• ½ tsp mixed spice
• teaspoon butter
• 25g rolled oats
• 175ml choice of oat/almond or rice milk

Method

• Dust the apple pieces in the mixed spice and fry them briefly with butter and set aside.
• Add the oats and milk in a saucepan with a pinch of salt. Bring to the boil and simmer gently for 5 minutes, stirring frequently.
• Serve topped with the spiced pear

** feel free to add your own choice of nuts if preferred and not allergic  or other fruits like apple or bananna

Sweet chilli prawn stir-fry

Ingredients

 

• 1 tablespoon vegetable oil
• 400g raw Australian banana prawns, peeled, tails on
• 1 garlic clove, crushed
•  2 tablespoons sweet chilli sauce
• 2 teaspoons gluten-free fish sauce
•  2 tablespoons lime juice

Method

 

Step 1- Heat half the oil in a wok or large deep frying pan over high heat. Add the prawns and garlic and stir-fry for 2-3 mins or until prawns change colour. Transfer to a plate.

Step 2- Heat remaining oil in wok. Stir-fry vegetables for 3-4 mins or until tender-crisp. Stir in prawns, sweet chilli sauce, fish sauce and lime juice.

 

**Rice to serve with. If you don’t like rice, you can substitute with cous cous or simply add more vegetables

 

Scrambled Tofu

Ingredients

• 1 teaspoon nutritional yeast
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1 tablespoon water
• Pinch sea salt
• 1/8 teaspoon black pepper
• Olive oil spray
• 1 clove garlic, minced
• 1/2 package firm tofu, very well drained (tip to wrap cloth around it to soak the water)
  
• 1 tablespoon very finely chopped parsley

Directions

1. In a small bowl, mix together nutritonal yeast, turmeric, cumin, paprika, water, salt, and pepper. Set aside.
2. Mist a frying pan with olive oil and place it over medium heat. Once hot, add scallion and garlic, and saute until fragrant, about 2 minutes.
3. Crumble tofu into the pan, breaking it up with your fingers. Pour seasoning over tofu and mix well, trying to color as much tofu as possible. Cook for 2 minutes or until tofu is hot throughout.
4. Toss in parsley and continue to stir for another 1 to 2 minutes.
5. Once cooked, serve with favorite sides and toppings, such as sliced avocado, whole-grain crackers or toast, sliced tomato

Salmon and bean salad

 

For the Dressing:

• 1 tablespoon fresh lemon juice
• 2 teaspoons finely chopped fresh mint leaves
• Himalayan salt and ground black pepper

For the Salad:

• 2 cups finely chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh mint
• 3/4 cup halved cherry tomatoes
• 1/2 seedless cucumber, peeled and chopped into 1/4-inch pieces
• 2 cups cooked white beans
• 2 tablespoons olive oil
• 3/4 teaspoon himalayan salt
• 1/4 teaspoon ground black pepper
• 4 cups baby greens
• 1 cup canned salmon, large bones removed (optional to use canned Tuna as well)

1. To make the dressing: Whisk together the lemon zest and juice, mint, salt, pepper, and 1 tablespoon water. Set aside.

2. To make the salad: Stir the parsley, mint, tomatoes, cucumber, and beans together in a medium bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the beans and toss to combine.

3. Divide the baby greens among 4 plates and top with the beans. Flake the salmon over the top, and serve drizzled with the dressing.