Print Recipe Prickly pear, smoked chicken and radish salad with baby spinach and pesto croutons Serves: 2 Cooking Time: 20 mins Ingredients 8 thin slices of baguette 30ml (2 tbsp) basil or rocket pesto 10ml (2 tsp) olive oil 750ml (3 cups) baby spinach 2 prickly pears, quartered or sliced 1 smoked chicken breast, thinly
Brown rice, pearl barley and apples make this a deliciously crunchy, low-GI salad. The hummus used in the dressing also lowers the GI value of the dish.
TO DRINK: Laphroaig whisky, with a dash of water. Its smoky, peaty flavour is a surprisingly satisfying accompaniment to simple dishes with pure flavours.
Print Recipe Chargrilled cep salad (insalata di porcini alla griglia) Serves: 4 Cooking Time: 20 mins Ingredients ½ a garlic clove 2 handfuls fresh flat-leaf parsley 300g porcini mushrooms salt and freshly ground black pepper, to taste olive oil, for drizzling ½ a lemon 2 handfuls mixed green salad leaves 5 celery stalks, julienned 50g
This ‘pizza’ is made with a cauliflower and mozzarella crust. Leave out the serrano ham if you prefer to make it 100 percent veggie friendly.
Print Recipe Penne primavera Serves: 4 Cooking Time: 50 mins Ingredients SAUCE 300g Rosa tomatoes, quartered 5 spring onions, finely sliced 60ml (¼ cup) fresh flat-leaf parsley, chopped 60ml (¼ cup) fresh oregano, chopped 45ml (3 tbsp) fresh basil, chopped juice of ½ lemon salt and freshly ground black pepper, to taste 250ml (1 cup)