Easy hummus

makes 250ml

Ingrediens:

- 400g chickpeas, drained

- juice ½ lemon

- 1 garlic clove

- 2 tbsp herb infused olive oil

- 2 tbsp thahini paste

Method:

Put all the ingredients together in a blender and whizz until smooth. Serve with a drizzle of olive oil.

Super salad

serves 6

Ingredients:

- 250g broccoli

- 1 large avocado

- ½ pomegranate

- handful of sunflower and pumpkin seeds

- 100g spinach

- handful of fresh coriander

- 200g cooked quinoa 

For the dressing:

- juice of one lemon

- juice of one orange

- 1 tbsp white wine vinegar

- 2 tbsp gluten-free mustard

- 2 tbsp extra-virgin rapeseed oil

Method:

Cook the quinoa, drain and leave to cool. Bring a saucepan of water to the boil and add the broccoli for about 4 mins. 

Drain the broccoli and put it in a large bowl. Add the spinach, coriander, quinoa, avocado, pomegranate and seeds.

Whisk all the dressing ingredients together and pour a generous amount over the salad. The leftover dressing can be kept if not used.

Salmon courgetti

serves 2

Ingredients:

- 2 pieces of salmon fillet

- 1 courgette

- juice from ½ a lemon

- 2 tbsp soy sauce

- handful of runner beans 

- 1 tbsp coconut oil

- seasoning

Method:

Heat the coconut oil in a pan, season the salmon with lemon juice, soy sauce and seasoning. Then fry the salmon for 4 mins each side until golden and the flesh flakes easily. Leave to rest on a plate while you prepare the beans and courgetti.

Bring a large pan of salted water to the boil and cook the beans for 4-5 mins. Use a spiralizer or julienne peeler to make the spaghetti from the courgettes. This is the courgetti. Add the courgetti to the pan of cooked beans and then drain immediately. By doing this you are blanching the cougetti in the bean water.

Serve the salmon on top of the beans and courgetti.