Chicken satay skewers

Chicken satay skewers

Ingredients

½ cup Smooth peanut butter
½ cup Chicken stock (liquid)
1 tbsp soy sauce (salt reduced)
1 tbsp Lime juice
500 g thinly sliced chicken breast
3 tbsp Chopped peanuts
1 Fresh chilli finely sliced
1 Lime sliced (to serve)

Directions

Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.

Combine peanut butter, stock, soy sauce and lime juice in a bowl. Whisk until smooth.

Thread chicken onto skewers. Place, in a single layer, on prepared tray. Spoon over half the peanut mixture. Turn to coat. Bake for 25 minutes or until chicken is cooked through.

Place the remaining peanut butter mixture in a small pan over high heat. Cook for 2 minutes or until thickened. Transfer to a small bowl.

Place skewers on a large plate. Sprinkle with chopped peanuts, fresh chili, and lime slices. Serve with sauce.

Zucchini, haloumi and preserved lemon fritters

Zucchini, haloumi and preserved lemon fritters

Ingredients

2 Zucchini (Grated)
1 Spanish onion
2 tsp Preserved lemon (chopped)
30 g Fresh Oregano leaves
200 g Haloumi (chopped)
½ cup plain flour
1 Egg (large) whisked
cup Greek yoghurt
Coriander leaves (fresh)

Directions

Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.

Using hands, squeeze grated zucchini and onion to remove excess liquid. Transfer to a bowl. Add preserved lemon, oregano, haloumi, flour and egg. Season with salt and pepper. Stir to combine.

Roll heaped tablespoons of mixture to make 16 balls. Place on prepared tray. Using a fork, flatten slightly. Bake for 25 minutes, turning halfway through, or until golden and firm. Set aside to cool for 5 minutes.

Top each fritter with a teaspoon of yoghurt. Season with pepper. Sprinkle with coriander. Serve.

Tomato and basil bruschetta

Tomato and basil bruschetta

Ingredients

5 Vine rippend tomatoes (chopped finely)
½ cup Fresh basil leaves
2.50 tsp White wine vinegar
¼ cup Extra virgin olive oil
10 Slices Sourdough bread
3 Cloves of garlic
1 pinch Salt
½ tsp Sugar

Directions

Combine tomato, basil, vinegar, sugar, and 1 tablespoon extra virgin olive oil in a bowl. Season with salt and pepper.

Preheat grill on medium-high. Place bread on a baking tray. Grill for 1 to 2 minutes each side or until golden. Transfer to plates. Rub cut side of garlic over 1 side of each piece of toast. Drizzle with remaining oil. Spoon tomato mixture onto toast. Serve.

Kale salad with pomegranate and quinoa

Kale salad with pomegranate and quinoa

Ingredients

3 tbsp Olive oil
3 tbsp Balsamic vinegar
2 Large cloves of garlic
¼ tsp Salt
¼ tsp Ground white pepper
10 cups Kale
cup Parmesan cheese
¼ cup Pomegranate
½ cup Quinoa

Directions

Steam quinoa and set aside

Chop all ingredients and add to a medium sized salad bowl

Mix oil and vinegar together

Add all ingredients to the bowl and top with the dressing

Bircher muesli with apples

Bircher muesli with apples

Ingredients

2 cups Rolled oats
2 Red apples (skin on)
2 tbsp Chia seeds
¼ cup Sultanas
½ tsp Cinnamon
1 tbsp Manuka honey
2 cups Almond milk
1 cup Greek yoghurt
100 g Vanilla yoghurt
¼ cup Almonds

Directions

Combine all ingredients except vanilla yoghurt and almonds in a bowl and stir to combine.

Refrigerate overnight.

Serve the next morning with a dollop of vanilla yoghurt and garnish with almonds.

Salmon poke bowl with greens, cucumbers, eggs and avocado

Salmon poke bowl with greens, cucumbers, eggs and avocado

Ingredients

225 g Sushi grade salmon
½ Avocado
1 Egg
1 Cucumber
200 g Mixed green leaves
¼ lemon
Handful of almonds and cashews
Handful of sprouts
1 tbsp Japanese seasoning

Directions

Dark rye toast, with avocado, smoked salmon and cucumber

Dark rye toast, with avocado, smoked salmon and cucumber

Ingredients

125 g Smoked salmon
1 Avocado
1 Cucumber (small)
½ Lemon
1 pinch Salt
1 pinch Pepper
1 Garlic clove (crushed)

Directions

Slice avocado and add to a bowl. Squeeze fresh lemon over and add crushed garlic. Slice cucumbers and set aside

Grill rye toast and then spread the avocado mixture on top.

Place cucumber slices over the avocado and then place salmon slices on top. Sprinkle with salt and pepper and any green garnish.

Hot smoked salmon, beetroot, salad and yogurt dressing sliders

Hot smoked salmon, beetroot, salad and yogurt dressing sliders

Ingredients

250 g Smoked salmon slices
3 Fresh cooked beetroots
1 tsp Minced garlic
300 g Mixed leaves
200 ml Greek yogurt
½ Lemon
1 pinch Salt
1 pinch Pepper
1 Spanish onion

Directions

Thinly slice the fresh beetroot and Spanish onion into strips and add to the mixed leaves.

Mix greek yoghurt, minced garlic and fresh lemon in a small bowl and set aside.

In a hot pan add a dash of olive oil and add the sliced salmon.

Halve the buns and lightly toast. Top with the mixed leaves and beetroot mix. Take the warmed salmon and add to the sliders, drizzle the yoghurt dressing over the salmon. Top with the other side of the bun and serve immediately.

Super simple healthy salmon recipe

Super simple healthy salmon recipe

Ingredients

250 g Smoked salmon slices
½ Avocado
½ Punnet cherry tomatoes
½ Spanish onion
300 g Bag of mixed leaves
1 pinch Salt
1 pinch Pepper
½ Lemon
1 Egg

Directions

Boil an egg for 4 mins, keeping the yolk mildly runny

Thinly slice Spanish onions, halve cherry tomatoes, thinly sliced avocado

Add the mixed leaves to a serving bowl, top with tomatoes, onions, avocado and add peeled egg on top.

Mix 2 tbsp of olive oil to half a squeezed lemon stir in salt and pepper. Drizzle dressing over the salad.