San Fran Quinoa Salad

serves 4

Here is my vegetarian version of Jamie Oliver's San Fran Quinoa salad.

Ingredients:

- 300g of quinoa

- 1 fresh red chili

- 100g baby spinach

- 4 spring onions

- 1 bunch fresh coriander

- 1 bunch fresh mint

- 1 ripe large mango

- 1 lime

- 3 tbsp of coconut oil

- 1 ripe avocado

- 50g feta cheese

- 1 tbsp ground all spice

- 1 tbsp smoked paprika

- 2 red peppers

- a pack of Quorn chicken 

- salt and pepper

Method:

Cook the quinoa in a saucepan, rinse it first and then let it boil for 10 minutes. Leave it to stand in the water whilst you make the salad.

Put the red chilli, baby spinach, spring onions, coriander and mint leaves into a processor and blitz until finely chopped. Peel and cut the mango into cubes. Halve the avocado and remove the stone. Drain and rinse the cooked quinoa. Add the quinoa to the blitzed spinach mixture. Squeeze over the juice of the lime and add 2 tbsp of coconut oil and mix again. Put the mixture in a large serving bowl and sprinkle over the cubed mango, avocado and crumbled feta. 

Then for the red peppers and Quorn chicken. Cut the pepper into squares and put them in a frying pan with a table spoon of coconut oil. Add the Quorn chicken and the ground all spice, smoked paprika, salt and pepper. Let it cook on a medium heat for about 5 minutes and give it a stir every few minutes. When cooked through serve with the salad.

Orange and almond cake - dairy free

Ingredients:

- 2 large oranges

- 200g coconut sugar

- 200g ground almonds

- ½ tsp baking powder

- 6 whole eggs

- ½ lemon, juice

To serve:

- greek yoghurt or soy yoghurt

- handful of raspberries

Method:

Put the whole oranges in a pan and cover with cold water. Bring to the boil, turn down the heat and simmer for up to two hours. Check the water to ensure they don't boil dry. After two hours, remove from the heat and leave to cool.

Preheat the oven to 200C/Gas 6. Remove the oranges from the water. Cut in half and remove the pips. Place them in a food processor, skin and all, with all the remaining ingredients and blend until mixed.

Put the mixture into a greased (grease with coconut oil) and lined cake tin (20cm/8in) sprinkle round with polenta for crunchy sides) and bake for 45 minutes. 

Let the cake cool before serving with a dollop of greek yoghurt and a scattering of raspberries. Add a little bit of honey or agave syrup to add a bit of sweetness.