For the pumpkin seed pesto:
- 1-2 tbsp olive oil
- 160 g raw, unsalted pumpkin seeds
- 1/4 tbsp sea salt
- 25g fresh basil leaves
- 2 tbsp water
- 1 tbsp freshly squeezed lemon juice
- 1/2 garlic clove, minced
For the courgetti:
- 225g courgetti or 2 courgettes
- 2 ripe peaches, pitted and sliced
- 100g porcini mushrooms
- Fresh basil leaves, for garnish
Preheat the oven to 190°C.
In a baking dish, combine the olive oil with pumpkin seeds and salt. Toast for 10 minutes in the oven, or until seeds are puffed up and golden, and let it cool slightly.
In a food processor, grind the pumpkin seeds until small breadcrumbs. Then add olive oil, basil, water, lemon juice and garlic. Blend until the mixture is a smooth paste. If you want it a little thinner, add more oil or lemon juice.
To make the courgetti noodles, use a spiral slicer to create about 5 cups of raw noodles from 2 courgettes or buy pre-made courgetti.
Sauté the porcini mushrooms for 5 minutes and seasons with salt and pepper to taste.
Toss your courgetti noodles with about 5 tablespoons of the pesto into the pan. Add the peach slices, and garnish with basil.
Watermelon Ice lollies
(makes 12 ice lollies)
17 kcal per lolly
Half a small watermelon (about 500g)
Small handful of mint
Roughly chop watermelon and blend. Zest one of the limes, and add this along with the juice of both limes and a small handful of mint. Pour into ice lolly tray and freeze for 4 hours.
51 kcal per serving
Half a small watermelon (about 500g)
Small handful of mint
Roughly chop watermelon, pop in a zip-lock back and freeze for 4 hours. Zest both limes and keep the zest to one side. Once ready to serve, blitz watermelon in a blender with the juice of both limes and the mint. Serve immediately with lime zest sprinkled over the top.
Apricot and Honey Frozen yogurt
Makes 8 ice lollies
31 kcal per lolly
100g non-fat Greek yoghurt (we particularly like Total 0)
2 tsp honey
Drop of vanilla essence
De-stone apricots and blend with all other ingredients until smooth. Spoon mixture into ice-lolly tray and freeze for 4 hours.
90g quinoa cooked
80g broad beans (podded)
Juice of ½ a lemon
8-10 mint leaves, roughly chopped
50g feta cheese crumbled
80g plum tomatoes
sea salt and ground black pepper to season
Few handfuls Rocket or watercress Leaves
150 g full fat natural live yogurt
Large handful mint leaves finely chopped
1/2 lemon squeezed for juice
1 tbsp extra virgin olive oil
- In a small pot of water add the peas and broad beans then simmer gently for 5-6 minutes until tender and drain.
- Sprinkle a pinch of sea salt to season before removing the pan from the heat then drain and add to cool water.
- Cook the quinoa as the packet instructs and add to a large bowl, add the plum tomatoes, lemon juice and mint leaves.
- Crumble with feta and stir through. Season with sea salt and black pepper to taste.
- To plate up, firstly, dress your plate with leaves and then add the quinoa mixture, finally spoon over the peas & broad beans.
- To make the yogurt dressing, place all of the ingredients in a small bowl and whisk to combine. Drizzle the yogurt dressing over the salad, or serve in individual portions on the side.
a Monkfish is great source of Omega3 and protein and poaching is the healthiest way to cook the fish, as no additional fat is required. This is a perfect summer recipe which can be used as a lunch or light dinner.
- 2 Monkfish Fillets
- 1 1/2 tbsp of fresh coriander
- 1 1/2 tbsp of fresh parsley
- 12 plum tomatoes
- pepper and salt to taste
- 1 small red chilli
- 5 garlic cloves
- 1 Red onion
- dash of butter/ oil
- Half a courgette
- Half a red bell pepper
- Heat the Oven to 180/ Gas Mark. To avoid oily results, use baking sheets lightly coated in cooking spray. Chop the courgette into long slices and the pepper into medium sized chunks and season with salt and pepper. Cook for approx. 20 mins.
- Finely chop the tomatoes, coriander and parsley and place into a large bowl. Peel the onion and chop. De-seed and finely chop the chillies, adding it to the bowl with some pepper.
- Peel and finely grate the garlic and add to the bowl, with an addition of some oil if the consistency is not soft enough. The set the bowl aside for marinating.
- Bring a large pan to the boil and add some salt. Add the Monkfish and simmer very gently for 4-5 minutes or until completely white and no longer translucent. Drain well and serve on top of the roasted vegetables and cover with the salsa at your discretion.
With the sun shining and weekend BBQ’s becoming a regular appearance in everyone’s diaries, it’s all to easy to turn to unhealthy choices. For some people, summer eating can be associated with calorie-heavy burgers, indulgent desserts and sugary cocktails. However we think summer is actually the best time of year to embrace the fresh produce around us, creating fresh and healthy dishes. This week’s recipe encompasses just that, a perfect alternative for those warm summer evenings.
Ingredients, serves 4 –
800g cleaned squid (we like to get a range of rings and whole pieces so there’s something for everyone)
2-3x red chillies
3x garlic cloves
Large handful of fresh coriander
200g vine-ripened tomatoes
1x red onion
Salt & pepper
- Crush the garlic clove and chop the 1 or 2 red chillies, adding to a big mixing bowl with the squid. Then drizzle with olive oil and add salt and pepper. Finely chop a large handful of coriander and add to the bowl with the juice and zest of 2 limes. Mix all the ingredients, cling film the bowl and place in the fridge until needed.
- Now make the tomato and chilli salsa. Finely dice the red onion and 1 red chilli and mix in a small bowl with some roughly chopped tomatoes. Drizzle with a little olive oil, season and top with some fresh coriander. Place to one side.
- Put a griddle pan on high heat and wait for it to start smoking. Then place the squid on the pan, turning every 30 seconds or so to allow them to char on each side. Keep turning until the squid turn from opaque to white inside, it should take about 4 minutes. Then place the squid on a big serving platter and scatter with coriander leaves. Give it a final squeeze of lime and leave plenty of wedges on the side for others to add more. Serve with a large green salad and top the squid with your salsa.