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Recipes
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Pea, feta and mint salad

peafetamint-saladServes 4

Ingredients

  • 400 g frozen peas
  • 250 g baby spinach leaves, fresh
  • 1 red onion, diced
  • 100 g crumbled reduced fat feta
  • ½ cup of chopped mint leaves
  • 1 tablespoon olive oil
  • 1 tablespoon of white vinegar
  • Ground pepper
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Niçoise salad

nicoise-saladServes 4

Ingredients

  • 2 x cos lettuces, halved
  • 425 g tuna canned in spring water, drained
  • 10 (550 g) baby potatoes, cooked and halved
  • 300 g green beans, blanched and topped
  • 4 eggs, boiled and quartered
  • 250 g cherry tomatoes, halved
  • ½ cup of Kalamata olives
  • ½ cup of fresh parsley, chopped

Dressing

  • 1 tbs olive oil
  • 1 tbs red wine vinegar
  • 1 tbs Dijon mustard
  • 1 tbs lemon juice
  • Ground pepper
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Poached salmon

poached-salmonServes 4

Ingredients

  • ½ cup dry white wine
  • ½ cup water
  • ¼ cup fresh dill
  • ¼ cup chopped parsley
  • 1 shallot, thinly sliced
  • 4 x 150 g salmon fillets
  • Ground pepper
  • Lemon wedges
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Fish fillets in baking paper with fennel and orange salad

fish-fillets-orange-saladServes 4

Ingredients

  • 4 x 40 cm squares of baking paper
  • 2 tbs of olive oil
  • 4 x 150 g snapper fillets
  • 2 oranges, sliced
  • 2 fennel bulbs and fronds, chopped
  • 4 tbs orange juice
  • 4 sprigs of fresh dill
  • 1 small carrot (raw), grated
  • Pepper to taste
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Vegetarian sushi with wild rice

sushiServes 4

Preparation time 20 mins

Cooking time 10 mins

Ingredients

  • 4 nori sheets
  • 1 ¼ cups of cooked wild rice
  • 1 medium carrot, peeled and thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • 1 medium avocado, thinly sliced
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Fruit ice blocks

ice-blocksServes 6

Preparation time 10 mins

Freezing time 6 hours

Ingredients

  • 100mL diet lemon cordial
  • 400mL water
  • ¾ cup strawberries, thinly sliced
  • ¾ cup blueberries
  • 1 kiwi fruit, peeled and thinly sliced

Equipment

  • Ice block mould (set of 6)
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Grilled calamari kebabs

calamariServes 2

Preparation time 15 mins

Cooking time 10 mins

Ingredients

  • 300g raw squid / calamari tubes, cut into strips
  • 1 tbs red wine vinegar
  • 1 tbs olive oil
  • 2 cloves garlic, crushed
  • 2 tsp oregano, dried
  • 2 tsp thyme, dried
  • 2 tbs lemon juice
  • Wooden skewers, soaked in water
  • ½ cup quinoa flakes
  • 2 cups watercress
  • Lemon segments as garnish
  • Freshly ground black pepper
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