recipes for healthy living

Tag: diet

Halloumi Salad with Raspberry Vinaigrette

I love the flavour from the saltiness of this cheese and the great thing about it is that it has a very high heat tolerance so it works really well fried or baked. This makes a delicious lunch for these early days of autumn when there are still a few summer days hanging round. Chargrilled broccoli works well here in this salad but equally some courgette or aubergine would be great.


Grilled Halloumi Salad
Serves 2
2 oz mixed nuts – I used pine nuts, walnuts pecans and hazlenuts would be great.
4 big handfuls prepared mixed salad mix
Small head of broccoli blanched and cooled
4oz Halloumi cut into about 1″ slices

Raspberry vinaigrette
2 tablespoons extra virgin olive oil
2 tablespoons raspberry vinegar
pinch salt
Mix these ingredients together until emulsified and dress the salad with the vinaigrette.

Toast the nuts in a non-stick pan over a low heat, stirring frequently, for about 1 minute until golden – beware they burn really easily.
Heat griddle pan over medium heat for about 5 minutes
Oil the Halloumi and broccoli and place onto the griddle until the halloumi is getting browned on all sides and vegetables are getting nicely charred.
In the meantime, place salad leaves and pine nuts onto salad plate
Once Halloumi is browned evenly on all sides, add to salad.
Drizzle with Raspberry Vinaigrette and enjoy!

Raspberry Vinaigrette

Griddled Lemon Chicken, Pan Fried Brussel Sprouts with Chorizo and Crunchy Rosemary Potatoes

Griddled Lemon Chicken

Brussel Sprouts

Sunday lunch of Griddled Lemon Chicken, Pan Fried Brussel Sprouts with Chorizo and Crunchy Rosemary Potatoes was perfect for the day that was in it, easy to prepare so we could all watch the rugby 😦 , very tasty and full of goodness, I marinated the chicken before we headed off to take Eva to the acquazone (it was too cold for the waterpark while on holidays and a hastily made promise to go when we got home was NOT FORGOTTEN – Note to self, Children never forget). The brussels sprouts are little powerhouses of goodness, full of cancer protecting components and vitamins. The quick light cooking method used here preserves the goodness and this much maligned veggie tastes absolutely delicious cooked this way. I have managed to even overcome Dom’s memories of overcooked balls of water from his childhood.

Pan Fried Brussels Sprouts with Chorizo
4 handfuls of brussels sprouts washed, outer leaves removed and finely sliced
1/2 red chilli seeds removed julienned
2″ piece chorizo diced
1 tbsp lemon zest
2 pinches of grated nutmeg
1/2 tbsp each of mashed garlic and ginger

Dry fry the chorizo until it releases its oil and becomes crispy.
Remove from pan and set aside until needed.
Clean pan with kitchen towel and put back over medium heat.
Add mashed garlic and ginger paste with a tbsp oil to the pan and fry gently until it sizzles and becomes aromatic.
Add chilli and gently cook over a low medium heat until it softens.
Turn up the heat and toss in the brussels sprouts and a tbsp of water if needed.
Cook gently for about 2 minutes.
Add back the chorizo, add the lemon zest, nutmeg, season well and stir.
Finish cooking for a final minute or 2 then remove to a serving plate and keep warm.

Lemon Chicken
3 chicken breasts, flattened to about 1/2 inch thick
100ml olive oil
2 cloves garlic mashed
juice and zest of a lemon
1 tbsp each of rosemary and thyme
1 lemon cut in half

Mix all the marinade ingredients, add the chicken and set aside for an hour or even over night.

To Cook the chicken, heat a griddle pan until just smoking. Open all the windows and add the chicken to the pan.
Turn over when golden on one side and and when both sides are coloured, I usually remove to a baking tray and finish in the oven, depending on thickness, about 6-10 minutes at 180.
Add the lemons cut side down to the griddle pan and griddle until lovely and soft with char marks on the top.

Crunchy Rosemary Potatoes
Everyone says their mum cooks the best roast potatoes, mine certainly did. This is a take on her recipe using what was a very exotic spice when I was growing up.

1 lb Waxy potatoes, washed and cut in half length wise
4 sprigs of Rosemary, sprigs removed
2 tsp paprika
2 tsp salt
Rapeseed oil – about 5 tbsp

Cover the roasting pan in a thin layer of oil
Sprinkle over the rosemary, salt and paprika
Place potatoes cut side down and season
Roast for about 30-40 minutes depending on the size
Remove to a serving platter and keep warm

To serve, place the chicken on top of the potatoes on the serving plate, drizzle over some olive oil and balsamic glaze if you have it, add the lemons and take to the table to serve with the sprouts.

Winter Salad of Beets and Squash

Check out this delicious winter salad for a hearty lunch or a delicious first course. Serve this luke warm rather than cold and it is just YUM. The caramelised walnuts are the perfect counterfoil to the beetroot and feta so don’t omit this step. Full of great antioxidants and vitamins from the veggies never mind the Omega 3 fatty acid boost from the walnuts and good oil fats. Beetroot in particular is great for Heart Health so what’s not to ♥.

Winter Salad of Beet and Squash

Serves 2

1 beetroot, peeled and chopped into 2” pieces
1 small butter nut squash peeled and chopped into 2” pieces (if very big, just use the long end).
4oz feta cheese chopped into 2” cubes
4oz walnuts
1 tbsp of sugar
Rape Seed oil
4 handfuls of mixed leaves
Vinaigrette dressing for the salad

Oven at 180C
Roast the beetroot until tender. (About 15 minutes) (Remember to use disposable plastic gloves when peeling and chopping if you don’t want purple hands).

Heat some oil in the pan over a medium heat and add the butternut squash. Season and cook until the underside is golden brown and lovely and caramelised.
Turn over and repeat for the other side.
Put pan into the oven to finish cooking – about 8 minutes.
Clean the pan and place back on a high heat.
Add the sugar and let it caramelise, as soon as this happens, tip the walnuts in and stir around quickly to coat them in the sugar.
Tip them into a bowl when caramelised so as not to burn.
Arrange the beet, squash and feta on a plate and add the mixed salad leaves.
Toss over the candied walnuts, drizzle over some simple vinaigrette and serve and enjoy!.

And since we talking winter……

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