Roasted Spiced Sunflower Seeds

I'm keeping with January's theme of cheap, easy and scrumptious I've perfected my recipe for delectable honey and spiced roasted sunflower seeds: a fraction of the price of most nuts with all the same goodness and nutrients, plus half the fat and calories (compared with peanuts). These are fantastic on their own, over salads, sprinkled on top of a gratin...basically on anything :)

Honey and Oregano Chicken Breasts with Fennel and Cannellini Beans

Janu'worry' is upon us and along with the woes of 'back to work' and empty bank accounts are woes of weight gain and the need to get back to gym. So here's another recipe using some of my favourites that's simple and quick as well as easy on both the waste and the wallet (save for the parmesan I guess, but a little cream will suffice if needs be.)

Sweetcorn, Coriander and Spring Onion Fritters

Breakfast for 4 done. It's vegetarian, but will go down a treat with some crispy streaky bacon ;)

Nectarine, Tomato and Mozzarella Salad

Happy New Year! Healthy needn't be boring and salads needn't include lettuce. This is a tweak to the traditional caprese with nectarines, avo and pumpkin seeds - the seeds give it great texture and you can use any seeds you like...or, if you're feeling flush, throw some toasted pine nuts on there.

Aubergine, Fennel and Pomegranate Salad

My obsession with pomegranates continues. This is by no means a new, or an original, idea. Ottolenghi in style, with a few quirks added by me - I just love it. The addition of fennel lightens it all and the dressing brings it together. Enjoy.

Broccoli, Asparagus and Holloumi Salad

Long-stemmed broccoli is one of my most favourite things, followed closely by holloumi. Then there's my obsession with salads with little to no lettuce - it's all here. A salad that's neither boring nor bland; it's vibrant, crunchy, sweet and salty...an absolute win. And, it will go with absolutely anything.

Super Quick and Easy, Steamed Pesto Fish

I have endeavored to come up with some great recipes that are quick and delicious and that you can make from scratch in the microwave in a matter of minutes. My first is a simple, healthy and scrumptious, steamed fish and veggie dish for one - but you can make as many as you like if you're having guests ;)

Easiest, Cheapest, Most Delicious Lentil Soup

Delicious, nutritious, easy and cheap...what's not to love! 

Smoked Trout Salad

An easy, luscious salad that's perfect for this marvellous bloomin weather. With a creamy dill-yoghurt dressing that'l change your life just a little bit. I have to say I'd recommend serving this with a crisp ciabatta (sorry banters!)

Tomato and Pomegranate salad

I borrowed this idea from the marvelous Robyn Maclarty whose blog Koek is a favourite of mine. I've tweaked her idea somewhat and made it to go alongside some simple fried chicken breasts and sweet potatoes. It's humorously Christmassy for this time of year, but it's a healthy Christmassy recipe for those who want to plan way, way ahead or for those, like me, just like bright, summery salads :)

Corn and Rosa Tomato Salad

I adore this salad. I've made it countless times and it hits the spot every time; crunchy, tangy, spicy, fresh...all my favourite things on one plate. It also pairs perfectly with chicken and pork or a roasted sweet potato if your the veggie type.

Caesar salad wraps

Anchovies, Marmite, Adam Sandler...all things you either really love or really hate, I personally loath Marmite and weird-voice man, but adore Anchovies. I forgot about them for a little while, but as I was fighting my way through the aisles of my local supermarket, stuck between a granny with dementia and a mother screaming at her screaming child, I noticed a lovely jar of anchovies staring straight at me...and just like that the craving hit. Caesar salad for lunch it had to be...I wasn't in the mood to make croutons so I opted for a wrap version instead. It's scrumptious and made the awful screaming-mum-and-child-granny-with-zimmer-frame-shopping-experience worthwhile.

Caesar salad wraps

Ingredients: (makes 2)
For the dressing:
4 tbsp mayo
1 tbsp red wine vinegar
2 anchovy fillets
pinch sugar
good grinding of pepper

2 cooked chicken breasts (I like to season mine with some salt and cayenne pepper, not traditional, but it adds a good kick)
baby cos lettuce leaves
parmesan
tortilla wraps

Method:
Place the dressing ingredients into a bowl and combine using a hand held mixer to blend the anchovy fillets into the dressing.
Warm the wraps in a frying pan.
Slice the chicken fillets into strips, and wash and dry the lettuce if needed.
Using a spoon, smear a little dressing over each wrap and top with lettuce and strips of chicken.
Finish with shavings of parmesan and a good drizzle of dressing.
Personally, I have mine with one or two more anchovy fillets and a little more black pepper but it's up to you...

Chickpea, courgette and mint salad

And the healthiness continues with another tasty salad, again, sans the lettuce:

2 of my dearest friends rate salads on the ratio between lettuce and the other ingredients - the ratio needing to be heavier on the 'other ingredients' side. For the most part I have to agree, lettuce can be very overrated and is most often used as a filler instead of actually adding anything of substance to the dish - having said that a classic Ceasar salad that uses tasty cos perfectly paired with creamy dressing and croutons is another story altogether. My point is: we should see lettuce as we do any other ingredient in a salad, and, if you don't think it will mix well with the others, well then leave it out.

So with that, why not have a go at my:

Chickpea, courgette and mint salad

Ingredients:
400g courgettes
olive oil and salt and pepper
400g chickpeas
hand full fresh mint
200g feta

dressing:
1 tbsp cumin seeds
3 tbsp lemon juice
pinch salt
5 tbsp olive oil

Method:
Toast the cumin seeds in a dry pan until just beginning to brown, then remove and set aside.
Using a peeler, slice the courgettes into ribbons, then fry in batches with a little olive oil and salt and pepper until browned and softened. Set aside to cool.
Once the courgettes have cooled, place them in a bowl with the chickpeas and mint.
To make the dressing, simply whisk the dressing ingredients together until emulsified.
Pour over chickpeas and courgettes and stir well to combine.
Lastly, crumble in feta and stir through once more.