recipes for healthy living

Tag: salad

Mango and Avocado Salad


This is fresh, delicious and easy. Would be great as a starter for when you are having friends over 🙂

Serves 2 for lunch

200g Raw prawns cleaned
4tbsp Extra Virgin Olive Oil
Juice of a lime
1 tsp chopped chillis in oil
1 ripe mango sliced
1 avocado sliced
4 handfuls of mixed salad leaves
1 Pitta Bread halved horizontally
1tsp ground cumin

Heat 1/2tbsp of oil over a high heat, add the chopped chillis and dump in the prawns and cook until they are opaque.

Squeeze in the juice of 1/2 a lime and take of the heat and set aside while you prep the rest.

Toast the pitta, brush with some olive oil and sprinkle over a few pinches of cumin.
Whisk the rest of the oil and lime juice together and season

Split the salad leaves across 2 plates, add the mango and avocado slices and top with the cooked prawns. Drizzle over the dressing. Slice the pitta into long pieces and arrange on top and serve.

Roast Sweet Potato, Lentil and Spinach Salad


Great for gut health, perfect for meatfree monday. This is a delicious dressing and takes no time to put together.

Roast Sweet Potato Lentils and Spinach Salad with a Dark Tahini Dressing

Serves 4
2 Sweet potato peeled and cubed
1 tbsp oil
1tbsp Ghormez Sabzi (Optional, See below)
1 tin puy lentils (precooked, 240g Weight)
4 large handfuls baby spinach washed
25g feta shaved finely or in small pieces

1 large tbsp tahini (dark if you can get it)
1 clove garlic
1tbsp lemon juice
1tsp honey
1tbp apple cider vinegar
50ml water
Blend everything and taste for seasoning if necessary

Toss the sweet potato in the oil, sprinkle over the Gormez Sabzi and roast for about 15 minutes until cooked
Toss with the spinach, lentils and the feta and add the dressing and mix gently to coat.

Note Gormez Sabzi is a mix of dried herbs, chives, fenugreek, parsley and coriander. If you don’t have it simply combine ½ tsp of any of the above dried herbs you have and use as outlined.

Quinoa with Salmon and a Sesame Soy Vinaigrette


Quinoa bowl with Mixed Veg Baked Salmon and a Sesame & Soy vinaigrette

I think that Quinoa is a but ho-hum until you load it up with veg and a great dressing. It is a perfect receptacle for flavour though so load it up with lots of your favourites along with loads of chopped fresh herbs for a delicious full of goodness lunch or dinner

Serves 4
100gr quinoa, rinsed and cooked according to instructions (this means 100g before cooking)
100gr chopped mixed peppers
100gr mixed beans & peas, cooked al dente
3 spring onions finely chopped
2 large tbsp each of fresh mint and coriander
4 cooked salmon darns

Combine the quinoa with all the veg and stir well to combine.
Just before serving stir the fresh herbs into it.
Divide across 4 bowls, top with salmon and drizzle the dressing over to serve

Sesame & Soy Vinaigrette Dressing
This is a great dressing to thrown on any salad lentils or the like. If you like a good but of heat you can up the chili content.
20ml soy sauce or tamari
20ml sesame oil
20ml rice wine vinegar
1 clove of garlic roughly chopped
1cm piece of ginger roughly chopped
2cm piece of red chili deseeded if you wish – roughly chopped
1 tbsp fresh chopped mint
1 large tbsp honey
75ml extra virgin olive oil or your favourite good quality oil of choice
Pepper to taste
Blend everything taste and season with pepper as needed

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

Vegetable and Salad Medley


I have been working on some salad and salad dressings lately because i have been craving really fresh food the last while. I felt compelled to include Apple Cider Vinegar in my dressings, because despite hearing lots about the benefits of glugging it straight first thing in the morning, I just can’t find the will power to do it like that. I have added cinnamon, turmeric, a splash of honey, I have watched my other half doing apple vinegar shots followed by a glass of green sludge but I just don’t have the constitution to follow suit. Worse still was the suggestion that I should just get over it and use it to take my (elephant suppository sized) fish oil and multi vit supplements…. That was never going to go well.
So I like to think that I am being the creative one coming up with some options to get the cider vinegar in and also come up with something which is an actual meal that I hope everyone will enjoy eating.

Celeriac Slaw with Buttermilk and Apple Cider Vinegar dressing

(This is delicious with pulled pork or a roast glazed ham)

Serves 2
Half medium celeriac, washed and peeled (Cover with a squeeze of lemon to prevent discolouring)
2 carrots washed and peeled
1 spring onion timed and chopped on the diagonal
2oz walnuts roasted and chopped

Trim and shred the celeriac and carrots either by hand, in a spiralizer or the food processor
Tip into a bowl
Coat the veg with the dressing (See below)
Season and toss through the spring onions and walnuts and serve.

Apple Cider and Buttermilk Dressing
2 tbsp buttermilk
100ml good quality mayo
2 tbsp maple syrup
2 tbsp apple cider vinegar
Salt and pepper

Whisk all to combine and season to taste

Marinated Tomato and Red Onion Salad with Apple Cider and Pomegranate Molasses Dressing and Crunchy Dukkah
Serves 2
10 cherry tomatoes washed quartered or if small, cut in half on the horizontal
Quarter a red onion thinly sliced
100ml Extra virgin Olive Oil
50ml Apple Cider Vinegar
2 sprigs thyme – leaves pinched off
Salt and Pepper
Good Splash of Pomegranate Molasses

Add the tomatoes and red onion to a bowl
Season well with salt and pepper
Toss over the thyme leaves
Combine the cider vinegar and Olive oil and shake well
Pour over the tomatoes and onions
Splash over the pomegranate molasses and set aside to marinate for a while
Just before serving, sprinkle over some Dukkah for crunch and interest.


150gr shelled pistachios
4 tbsp sesame seeds
2tbsp each coriander cumin and fennel seeds
1 tsp whole black peppercorns

Toast the pistachio until fragrant and tip out onto a plate
Add all else to the pan and toast until fragrant
Tip out on to the plate and let cool
Coarsely grind in a food processor with with 1 tsp salt – this will keep in an airtight jar for a week or 2. This is delicious on soups, salads and as a crust for fish.