Fry the following until soft in 2 tbs olive oil:
- 1 chopped red/onion
- 2 tsp coriander seeds
- 3 chopped garlic cloves
- 1 red paprika (optional)
- 1 iceberg lettuce, sliced
- 2 tsp mixed dried (italian) herbs
- 500 ml chicken stock (from one cube)
- salt and pepper to taste
and cook for around 10 mins until done. Add:
- 1 tbs lemon juice
- some milk/cream to taste
and liquidise with a mini-blender. Yes it is that easy – but tastes great.
Serve with fresh brown bread.
Quinoa is all about what you mix it with, and this quick recipe blends the following healthy ingredients nicely.
You will need:
1 chopped cucumber
Half an iceberg lettuce, chopped
200g sugar snaps or any other similar crunchy vegetables, cooked 5 mins in lightly salty boiling water
150g quinoa – follow the pack for instructions on how to cook (I cooked for 8 mins and then added the sugar snaps and cooked for a further 5 mins, to save on time and effort)
300 g baked salmon at 210oC for 12 mins, sprinkled with ground sea salt and pepper
Mix the above, and sprinkle with some olive oil and serve with a side dressing very easily made from:
250g creme fraiche or yogurt