POTATO HASH WITH POACHED EGG

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Potato Hash with a Poached Egg

This quick and hearty brunch or lunch brings the best out of a good Scottish Tattie (potato). Fluffy potatoes are only made better by the perfectly poached egg sitting on top. Sometimes I like to keep things simple and with this dish I didn’t add too many flavours as a good Scottish Tattie is flavoursome in it’s own right. With the warming flavour of cayenne pepper and a dash of Tabasco sauce, this is sure to keep you satisfied all day.

Cayenne Pepper is also said to be medicinal as capsaicin, the active ingredient in cayenne peppers, is what gives them their medicinal properties. These peppers boast an impressive nutrition profile, which includes a variety of antioxidants that are beneficial for your health.

One tablespoon (5 grams) of cayenne pepper contains the following:

  • Calories: 17
  • Fat: 1 gram
  • Carbs: 3 grams
  • Fiber: 1.4 grams
  • Protein: 0.6 grams
  • Vitamin A: 44% of the RDI
  • Vitamin E: 8% of the RDI
  • Vitamin C: 7% of the RDI
  • Vitamin B6: 6% of the RDI
  • Vitamin K: 5% of the RDI
  • Manganese: 5% of the RDI
  • Potassium: 3% of the RDI
  • Riboflavin: 3% of the RDI

It also gives them their hot taste. In fact, how hot a cayenne pepper is depends on its capsaicin content. The more capsaicin it contains, the hotter it is.

Serves 2

4 Medium Potatoes, (peeled or unpeeled it’s up to you) diced into bite size pieces

1 Large or 2 Medium Onions, sliced into wedges

1 Tsp Cayenne Pepper

Salt to taste

1 Tbsp Olive Oil or Spray Oil

2 Large Eggs

Tabasco to taste

  1. In a fry pan heat the oil, medium to high heat, add in the onions and cook for a couple of minutes to soften.
  2. Add in the diced potatoes, season with salt & cayenne pepper, mix and place a lid over pan reduce to a low heat and cook for about 30 minutes until potatoes are softened. Give the potatoes a stir every 10 minutes.
  3. 5 minutes before potatoes are ready, bring a pan of water to the boil then reduce to a medium heat, crack in the eggs and poach through.
  4. Serve potatoes and onions onto a plate, place the poached egg on top and sprinkle a few dashes of tabasco sauce over, season if required. Enjoy!

If you prefer a bit more flavour, below are a few choices that I have tried.

  1. Smoked:- Add chopped spring onions and some smoked back bacon.
  2. Mediterranean:- Add some spinach, handful tomatoes with 1 tsp all spice, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp dried coriander.
  3. Spanish: Chopped chorizo, sweet potatoes, 1 tsp cumin, spring onions.

Black Pudding, Beetroot & goats cheese salad

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Black Pudding, Beetroot Salad & Goats Cheese Salad

I’ve loads of Beetroot growing in my garden just now and perfect season for it too, so decided on a little treat for lunch today. Certainly beats the Ryvita’s….lol.

Beetroot is packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

Perfect pairing with Beetroot for me is definitely Stornoway Black Pudding & Goats Cheese, just so yummy! I served with some Homegrown Spinach too.

Serves 2

4 large Beetroots – Cooked and Sliced into bite size chunks

60g Goats Cheese

4 Slices of Black pudding

1 tbsp Balsamic Vinegar

Pinch salt

1 tsp Mixed Herbs

Handful of Spinach – chopped

Sunflower & Pumpkin Seeds to top

  1. Place Beetroot into a bowl, add balsamic vinegar, salt & mixed herbs and mix through.
  2. Cook Black Pudding in a pan on medium to high heat for about 3-4 minutes each side with a little oil. Remove and pat dry, break up into bite size pieces and add to beetroot and mix through.
  3. Chop up the spinach and lay on a plate, top with the beetroot and black pudding then tear the goats cheese over and serve with pumpkin & sunflower seeds.
Plate of Black pudding, Beetroot & Goats Cheese

Potato & Chorizo Bake

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Since we are still in lockdown, we fancied something special for lunch today, sun was shining through the window, temperature was rising, so we thought we’d treat ourselves to this lovely little dish. Oh & of course we had a cheeky glass of wine with our meal too, just to help wash it all down.

Serves 2 portions.

3 medium size potatoes – cut into small cubes

1 red onion – diced

80 g Chorizo – sliced

2 eggs

200g tin tomatoes

50g grated cheddar cheese

1 tsp dried chilli flakes

1 tsp paprika

Salt & pepper to taste

Spray oil

1 tbsp butter

  1. Preheat oven to fan 190 deg.
  2. Place cubed potatoes into a pan of salted water and bring to the boil, simmer for about 5 minutes. Drain.
  3. Meanwhile, in a pan brown and cook the chorizo for a few minutes, remove with a slotted spoon.
  4. Add the onion & chilli flakes to the chorizo pan and fry until browned, then add back to the pan the potatoes with tin tomatoes, butter & paprika, stir until combined and cook for a few minutes.
  5. Place mixture into an oven proof dish, make 2 wells and crack the eggs in, season the eggs then sprinkle grated cheese over.
  6. Bake in oven for 10-15 minutes depending on how you like your eggs.
  7. Serve. Yummy!

Mini Loaded Potato Jacket Bites

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I do love creating with leftovers, I always amaze myself what you can do with leftovers in your cupboards or fridge.  Today was a quick, tasty & filling lunch. With potatoes to be used up, I decided on mini loaded jackets. Using my Automatic Jacket Potato setting on my Hotpoint  Class 9 Combi Microwave too they were ready in under 16 minutes too!

 

I made 4 small Jackets

4 medium sized Scottish Maris Piper Potatoes

2 tbsp butter

handful spinach – chopped

20-30g Cheddar Cheese – grated

Cracker Black Pepper

Salt to taste

 

  1. First wash potatoes and prick with a fork
  2. Place onto the Crisperplate or Microwave dish.
  3. Set to Automatic, Recipes, Vegetarian Dishes, Baked Potatoes, Set weight and Extra Done. Start. Turn half way through.
  4. When ready remove and allow to cool slightly
  5. Cut potatoes in half lengthways and scoop out potato and put into a bowl then mash
  6. Place butter and spinach into potato bowl and mix through & season
  7. Spoon the potato mixture into the Jacket Potato skins and sprinkle with cheese then place under a high grill for a couple of minutes until cheese is melted. Season with some Cracked Black Pepper. Yum!
  8. You could also add in some chilli and paprika for extra flavour & spice. Really anything of your choosing.

 

 

 

 

Cod in Soft Corn Tacos

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I love this recipe, another great find from PON

Quick & Easy to make, full of flavour, refreshing, light and only 190 Kcal per serving, whats not to like. We had these for lunch with a cheeky wee low cal beer. Yummy!

 

Serves 2

2 small Fresh cod Fillets cut into strips

1/4 tsp mild chilli powder

1/4 tsp garlic granules

1/4 tsp ground coriander

Salt & rainbow pepper

Handful of mixed leaves (I used watercress, spinach & rocket)

2 spring onions – finely chopped

4 small corn tortillas (or low calorie ones)

2 x Wedges of lime

4 tsp Low fat greek yoghurt

1 tsp chilli flakes

 

  1. Heat a little oil in a pan on high heat.
  2. Sprinkle Chilli powder, garlic and coriander over the fish slices and add the fish to the pan, cook for about 4 minutes then flip and cook for a further 3-4 minutes until slightly browned & crisp.
  3. Meanwhile, heat your tortillas as per packet instructions and place the green leaves, chopped spring onion and a little coriander onto the tortilla.
  4. Once fish is cooked through, place onto the green leaves, season with salt & pepper, add a dollop of yoghurt, sprinkle with chilli flakes and squeeze lime juice over, Serve. Yum Yum!

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6 Layer Wrap

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Why not?   6 Layer fillings?   Hungry?

This is full of flavour and very filling, great for a dinner or lunch. With the weather being rather warm of late I was looking for alternatives for a refreshing cool dinner and this certainly filled my expectations. Fresh, light, cooling, filling and flavoursome.

 

Makes 6 wraps.

6 Wholemeal Wraps (shop bought)

1 large avocado

1 can refried beans

Handful of lettuce leaves – your choice as anything goes. (I used peppery leaves)

Chorizo – chopped into small chunks

1 tbsp olive oil

Handful fresh parsley – chopped

1 tbsp lime juice

2 Handfuls of cheddar cheese – grated

1 small cup of sour cream

1/2 cucumber – chopped finely

1 yellow pepper – chopped finely

3 spring onions – chopped finely

pinch of Salt

1 chilli or jalapeno – finely chopped

 

  1. Cook the chorizo in a pan over medium heat until browned, remove and allow to cool
  2. Mash the avocado, lime juice, parsley and salt together until smooth
  3. Prepare the wraps as per packet instructions.
  4. Now the exciting and messy bit…….the assembly:-

1. Spread 1 tbsp of sour cream onto wrap

2. Then spread 2 tbsp of refried beans

3. Spread 1 tbsp of the avocado mix

4. Sprinkle some Chorizo over top

5. Lay the salad toppings – lettuce, cucumber, pepper and spring onions

6. Finally the cheese and sprinkle of chopped spice (chilli or jalapenos)

7. Roll up into a manageable wrap. Yummy!

 

Haggis Omelette

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Using up my leftover Haggis from yesterday, I decided on a wee breakfast treat this morning and not only did it taste amazing it also set me up for the day and kept me full for ages.

For those of you that don’t know what Haggis is, it is a traditional Scottish Dish simply containing sheep’s pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal’s stomach. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives. Each haggis maker will have a slightly different recipe, Scott’s from Huntly is my favourite one though. 

 

Makes 1

2 eggs – beaten

100 g Haggis http://www.craftbutchers.co.uk/butchers/index.php?ID=8&town=HUNTLY&county=Aberdeenshire&region=scotland

Handful Spinach

2 tbsp Beetroot Relish from Everything Chilli. http://www.everythingchilli.co.uk/

Tomatoes to serve (optional)

 

  1. Beat eggs together and preheat a pan to medium to high heat, cook until just nearly ready.
  2. Cook haggis in a microwave per instructions (normally for 100g about 1m 30 secs on high)
  3. Mix the Beetroot Relish through the haggis, set aside
  4. Steam the spinach
  5. Place the spinach onto the omelette and top with the haggis mix, fold the omelette over and cook for a further 2 mins. Serve. Yummy!

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Oriental Duck Wraps

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Oriental Duck Rice Paper Wraps with Hoisin Sauce Dip

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3 x Spring Roll Wrappers – Rice paper (use how many you like)

6 slices cooked duck (I used my fav from Rannoch Smokery)

Cucumber strips no skin

Kalette leaves (1 per roll) chopped – or you can use Kale

Hoisin Sauce (I used blue dragon – my fav)

 

  1. Take each rice paper and lay into lukewarm water until transparent, for about 30 secs  20160416_150853_resized
  2. Remove and pat dry, lay ingredients longways and roll.  20160416_150638_resized
  3. Trim ends and serve with some Hoisin sauce.  Yummy.

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Of course you could put anything in these wraps, prawn and sweet chilli is another favourite.

Three Bean Salad with Kalette Leaves

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Inspired by the Kalette leaves flavour, I decided to use them in my bean salad today for lunch, and yep you guessed it my lunch tasted delicious and very healthy too!

Serves 2

75g Red Kidney Beans

75g Borlotti Beans

75g Cannellini Beans  ( you can of course use any beans you like, even chickpeas)

2 tbsp sweetcorn

1/2 chopped red onion finely

Handful chopped parsley

Handful chopped Mint

40g Sliced Black Olives

1 tbsp Olive oil

1 tbsp white wine vinegar

1 tsp balsamic vinegar

Salt and Black pepper to taste

4/5 Kalette Leaves Chopped

 

  1. Mix everything in a large bowl and serve…….Yummy!

 

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Approx 120 Kcal, 1g fat, 11g carbs, 4g fibre, 3.5g protein per serving.

 

Camargue Red Rice Salad

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For the love of Red! Love it when random ingredients put together turns out delicious!

 

40g Camargue Red Rice

1 Beetroot – grated

1/4 Avocado – chopped

1/2 tin of Chick Peas

1 tomato – chopped/sliced

Small chunk of Feta Cheese

4 Walnuts – chopped finely

1 tbsp good Olive oil

1 tsp balsamic vinegar

 

  1. Cook rice as per instructions on packet (about 30 mins)
  2. Mix all other ingredients into a bowl, add rice one cooked.
  3. Mix together olive oil and balsamic vinegar, drizzle on top to flavour.

This is a great lunch, very healthy, full of protein and super tasty.

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Smoked Duck Salad

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Using my Rainbow Carrots and lovely Beetroots from my local Farmers I wanted a lovely salad for lunch today as the sun was shining, I had recently bought some Smoked Duck Breast from my local farm store which was already cooked, so combining everything I had the most amazing Saturday lunch Salad.

 

1 Cooked Duck Breast (from Fencebay) – sliced

1 Carrot – sliced longways into thin strips

1 Beetroot – sliced thinly

Fresh Salad leaves (of your choice)

Small handful of Feta Cheese

Small handful of Walnuts

1 tbsp Balsamic Vinegar

1 tbsp Good Olive oil

1 tbsp Hoisin Sauce

 

  1. Mix together salad leaves, carrot, beetroot, balsamic vinegar and olive oil in a large bowl.
  2. Place salad mix onto a plate
  3. Top with crumbled feta cheese and sprinkle crushed walnuts over top.
  4. Place sliced Duck breast on top and drizzle Hoisin sauce over duck.

 

This is do tasty and quick, very healthy and amazing flavour sensation in your mouth. All in 5 minutes. Yummy!

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Tuna & Avocado French Toast Sandwich

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A Wee Saturday lunch time treat. I love tuna and avocado but thought I would try something different and put it into French Toast instead of plain bread or a baked potato………..and oh wow! It really does taste so much better!

Makes 2 Sandwiches (2 slices of bread)

2 Slices of wholemeal bread

1/2 tin of tuna

1/4 of avocado

1 spring onion – chopped finely

Grated cheddar cheese (handful)

2 eggs whisked

pinch cinnamon

ground pepper to taste

spray oil for frying

squeeze of lemon juice

1 tbsp light mayo or you can use a light cream cheese

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  1. Whisk eggs, cinnamon and pepper together, pour into a flat dish. Lay both slices of bread in egg mixture and allow to soak up, turning over to coat both sides.
  2. Gentle heat up oil in a frying pan, (medium to high heat) place bread into frying pan and toast on both sides until turning slightly golden brown (about 3 mins on each side)
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  4. Meanwhile, put tuna into a bowl with avocado and a light mayo then mash together.
  5. Squeeze lemon juice and put in spring onion and mix together.                  DSC_0016
  6. Once bread has toasted lay on a plate and add the filling, topping with the grated cheese then closing up the sandwich. oh Yummy!

 

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Edinburghs’s Most Romantic Restaurants for Valentines Day

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Edinburgh’s Most Romantic Restaurants:
1. The Stockbridge Restaurant »
Scottish | Stockbridge
£26 to £40
Welcome to The Stockbridge Restaurant Edinburgh.Edinburgh’s cozy, family-run restaurant is situated in the heart of historic Stockbridge where it’s not so much fine-dining as a relaxed, unpretentious experience. Head Chef Jason, his partner Jane and their…
Book now »
2. Monteiths »
British | The Royal Mile
£26 to £40
Monteiths bar & restaurant is nestled in a fairy-lit close in the heart of Edinburgh’s Old Town. The award winning venue is located just off the historic Royal Mile and combines chic cocktail bar with intimate restaurant. A favourite of locals and visitor…
Book now »
3. Angels with Bagpipes »
Scottish | Old Town
£26 to £40
Angels with Bagpipes is a stunning restaurant on Edinburgh’s historic Royal Mile. Mixing an atmospheric Old Town setting with chic and contemporary looks.

Choose from our full menu or fantastic 2 & 3 course dining offer

From Scottis…
Book now »
4. Blackfriars »
British | Old Town
£26 to £40
Our small, independent restaurant is located just off the Royal Mile, inthe heart of Edinburgh’s historic Old Town, on Blackfriars St. We focus onhonest, produce driven cooking.For dinner we offer a regularly changing 4/5 course set menu for £35 perperson…
Book now »
5. Twenty, Princes Street, Grill & Smokehouse »
Steakhouse | New Town
£26 to £40
Twenty Princes Street presents an elegant and stunning setting that is sure to bewitch even the most cosmopolitan of patrons with a seamless mix of traditional elegance and contemporary design. A distinguishing feature of the restaurant is the lush, cap…
Book now »
6. The Cellar Door »
Scottish | Old Town
£25 and under
Having taken over the restaurant in October 2012 we are passionate about creating Scottish dishes using fresh local produce. We are a relaxed family friendly restaurant, non-pretentious offering flavoursome food served by friendly staff. Happy to accommod…
Book now »
7. Contini Cannonball »
Scottish | The Royal Mile
£26 to £40
At Cannonball Restaurant we offer the finest Scottish dining in the very heart of the Old Town, with fabulous views of Edinburgh Castle, The Royal Mile and beyond.
Serving delicious dishes like Scottish Oysters with lemon; slow cooked duck leg with s…
Book now »
8. WHISKI Rooms Bar & Bistro »
Scottish | The Royal Mile
£25 and under
Award Winning Whiski Rooms, great fresh Scottish Food, extensive drinks list from wine, cocktails, beers and whisky selection. Whiski Rooms has a reputation as being one of the best restaurants in Edinburgh, one of the best Whisky Bars in the world, the f…
Book now »
9. C~shack »
Seafood | Leith
£25 and under
Located at Newhaven Harbour our new seafood restaurant offers an ever-changing daily market menu, presenting contemporary dishes from the finest that Newhaven Fish Market has to offer. This is supported by our regular menus which have a range of fresh fis…
Book now »
10. Victor & Carina Contini Ristorante »
Italian | New Town
£26 to £40
Since opening the doors in 2004, Contini Risorante has established an award winning reputation for the best Italian food in Edinburgh. Located in a beautiful former Georgian banking hall, the restaurant focuses on the finest quality ingredients served wit…

Homemade Brunch Egg Muffins

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I simply love quick, easy, tasty comfort food and this is one of my favourite’s, especially on a Sunday morning! Today I decided I deserved a treat and had my Sunday brunch muffins with a glass of Bucks Fizz…..perfect pairing!

The great thing with Muffins is anything goes so you can add any flavour and ingredients you please.

Here are some of my fav’s:-

Makes 8

6 Eggs – beaten

Ground Black Pepper to season

These are the basics, you then add in everything you like…………….

Muffin 1 – Smoked Bacon, tomatoes, spring onion, chopped kale, cheddar cheese

Muffin 2 – Mushrooms, courgettes, tomatoes, spring onion, chopped kale, cheddar cheese

Simply place all your ingredients into a muffin tin, pour over the eggs and season. Bake at 180 deg for about 20-25 mins.

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Coconut & Turmeric Rice with Kale

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This was inspired from a fellow blogger Ella. I loved the idea of the Turmeric and coconut together, and it really does go, this is a delicious mix of flavours. It is also full of protein and the superfood Kale!

Serves 2

For the rice:-
2 tsp olive oil for cooking
4 Shallots – chopped
2 tsp ginger
150g wholegrain brown rice
1 tsp turmeric
500ml vegetable stock
For the Kale:-
2 large Handfuls of Kale – red and green type
1 tbsp olive oil for cooking
1 tsp garlic
50ml vegetable stock
50ml coconut milk
30g toasted cashew nuts for topping
30g toasted coconut flakes for topping

 

  1. Heat a pot over medium-low heat. Add the onion and cook for 4 to 5 minutes, stir in the ginger, cooking for one minute. Next, add in the rice and turmeric, toasting for one minute.
  2.  Measure in the vegetable stock and bring mixture to a boil, reduce to a simmer, cover, and let cook for 35 to 40 minutes, or until the majority of liquid has been absorbed. Remove from heat and allow to sit for 10 minutes.

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3. Towards the end of the rice being ready, heat the tablespoon of olive in a large, wide pot. Add in the garlic, cooking for roughly a minute. Add the chopped kale and stir to coat with the garlic. Add in the vegetable stock, cover, and let kale cook for a few minutes, stirring occasionally.

4. Add in the coconut milk and continue to cook kale, roughly 1 more minute more.

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5. Add the kale mixture to the rice mixture and stir through.

6. Top with the cashews and coconut and serve.

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Nutrition Facts
Coconut Turmeric Rice with Kale

Servings Per Recipe: 2

Amount Per Serving

Calories: 519

  • Total Fat: 20.6 g
  •     Saturated Fat: 3.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1098.3 mg
  • Total Carbs: 75.1 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 6.4 g
  • Protein: 11.1 g

Potato, Spinach and Quinoa Bites

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Makes 6

2 Medium potatoes – peeled, chopped and cooked (boiled)

1/2 cup of quinoa – cooked (normally 20mins simmer and 10 mins rest)

1 large handful of Spinach – chopped very finely

4 basil leaves – chopped finely (or 1 tbsp dried)

1 tbsp Lemon Juice

1/2 tsp sesame seeds

1/2 tsp Thyme

Salt & Pepper to taste

2 tbsp Plain Flour

Spray oil

 

  1. Preheat oven to 200 deg.
  2. Mash up potatoes finely  DSC_0367.jpg (2).
  3. Mix up Spinach, Basil, Thyme, Sesame Seeds, Lemon Juice into a paste. DSC_0366.jpg (2)
  4. Then Mix in the potatoes and quinoa with 1 tbsp of plain flour and season, mix until you can form a ball shape with the mixture without sticking to your hands, add more flour if you need to.
  5. Roll the balls in some flour and place on an oiled baking sheet.  DSC_0370 (2)
  6. Bake for approx 30-40 mins. (You may need to turn over half way through cooking)
  7. They will be slightly crunchy on outside and soft in the middle….serve on a bed of Steamed Spinach for extra healthyness! Yum!

Quick Spicy Tuna and Aubergine Salad

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I got back late from work tonight and was looking for something quick and healthy, I still had some of my avocado salsa left from Monday night (see spicy salmon recipe), so I decided to mix it with a tin of fresh tuna, quickly griddled my leftover Aubergines and voila, a lovely tasty healthy dinner. It was yummy.

 

Salsa recipe:-

1/2 avocado – cut into slices/chunks

lime juice from 1 lime

1/2 red onion finely chopped

1 tsp olive oil

1 tbsp coriander

  1. Mix all in a bowl and serve.

 

Slice Aubergine about 1cm thick, rub with oil and griddle for approx 2-3 mins each side.

 

Enjoy!

Tasty Veg and Goats Cheese Salad

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Serves 1

1/2 Aubergine – Cubed

1/2 Red onion – diced

1 Tomato – cubed

1 tbsp lemon juice

1/2 garlic clove

1/4 tbsp Walnut oil

Salt & Pepper

1/4 cup of crumbled goats cheese

1/4 cup (30g) toasted walnuts – chopped

2 tbsp chopped parsley

1/2 tbsp sesame seeds

 

  1. To make the dressing mix the lemon juice, walnut oil and garlic in a bowl with salt and pepper.
  2. Steam the aubergine for 10 mins. Squeeze any excess water. (If you have a Luce Combi microwave use the vegetable setting to steam)
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  4. Combine the Aubergine, goat cheese, walnuts, tomato, red onion, and parsley in a large bowl with the dressing. Season with salt and pepper. Sprinkle the sesame seeds on top. Serve with a tasty glass of Chardonnay.

 

Spiced aubergine salad with pistachio yoghurt

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I love pistachio’s and always looking for new ways to incorporate into my dining. This was delicious.

Serves 4

Salad:-

Mixed leaves of choice, Grated Beetroot, Grated Carrot, Cherry tomatoes (halved), cucumber sliced, Feta cheese, Olives (your choice), 1 pomegranate, Olive oil and Balsamic Vinegar for dressing.

Spiced Aubergines:-

3/4 Aubergines (Halved)

1 garlic clove

Olive oil (2 tbsp)

1 tbsp cumin

1 tsp paprika

1 tsp cinnamon

1 tsp chilli powder

1 tsp garlic

Salt and pepper to taste

Pistachio Yoghurt:-

6 tbsps Pistachio’s

Handful of fresh mint

250g natural yoghurt

1 tbsp olive oil

Method:-

1. Preheat oven to 220 deg.

2. Halved Aubergines longways, and make 1cm deep cuts diagonally about 2-3cm apart. Rub the garlic over the top of each one and season with salt and pepper. Drizzle with olive oil and bake in oven for approx 30-40 mins.

3. Mix up aubergines spices and dust over then cook for a further 5 mins.

4. For the yoghurt, mix pistachios, yoghurt, mint and olive oil in a blender until smooth. Set aside until ready.

5. Mix all salad ingredients in a bowl with dressing, serve onto a plate and sprinkle feta cheese over.

6. Cut pomegranate in half and carefully remove seeds, discarding any white pith, sprinkle seeds over salad.

7. Place baked Aubergines on top of salad and serve with the yoghurt dressing.

Yummy!

 

 

Beetroot and Butternut Squash Panzanella

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Serves 4

500g beetroot cut into chunks (fresh)

1/2 butternut squash peeled and cut into chunks

2 tsp dried italian herbs

3 tbsp olive oil (extra virgin or hazelnut for extra taste)

200g bread torn into chunks

2 garlic cloves, chopped finely

1 red chilli, chopped finely

3 tbsp red wine vinegar

1 red onion thickly sliced

handful of chopped fresh basil

50g -100g baby leaf salad (peppery for more flavour)

 

1. line a baking tray with foil. In a large bowl toss the beetroot, butternut, red onion, dried herbs and olive oil. Spread the mixture onto the baking tray and roast at 200 deg Fan for 25 mins.

2. Meanwhile toss the bread chunks, garlic, chilli and olive oil together in a bowl. After 25 mins remove the vegetables from the oven and scatter the bread mixture on top evenly, put back into oven a cook for a further 5 mins.

3. Meanwhile to make the dressing whisk together olive oil, red wine vinegar and seasoning. Transfer the vegetable and bread mixture to a large bowl and pour over dressing. leave for 5 mins to cool. Once cooled then add in the salad leaves and basil and toss again, then serve.