KALE AND QUINOA SALAD
Serves 1
Ingredients
80g curly kale (washed and stems discarded)
1/4 red onion, thinly sliced
21/2 tbsp cooked quinoa
2 tbsp dry roasted pumpkin seeds
4 cherry tomatoes, cut in half
Half a ripe avocado, pitted and cut into cubes (preferably Hass avocado)
3 tbsp lemon dressing (recipe below)
1 grilled chicken breast (recipe below)
Dressing (makes extra)
1/2 cup olive oil
1 tbsp Dijon mustard
1/4 tsp salt
1/4 tsp freshly ground white pepper
Juice of 1 large lemon
Grilled chicken
1 whole chicken breast
1 clove garlic, crushed
1/4 tsp fresh thyme, picked and finely chopped
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
Method
Grilled Chicken Breast
Place chicken in a bowl with other ingredients. Mix well to ensure marinade thoroughly coats the chicken and leave for an hour.
Heat a pan or barbecue grill until hot. Cook chicken for 4 to 5 minutes on each side, or until just cooked while still retaining moisture.
Cut into strips.
Dressing
In a bowl, combine lemon juice, Dijon mustard, salt and pepper.
Whisk until just combined.
Slowly drizzle olive oil into the bowl while whisking to ensure the dressing is emulsified, store in an airtight jar or container in the fridge.
Salad
Place pumpkin seeds on a tray and roast in a preheated oven at 220°C for 10 minutes, until well toasted.
Add all the ingredients (except the dressing and chicken) into a bowl and season with a pinch of salt and pepper.
Add 3 tbsp dressing and lightly toss the salad to coat the kale leaves. Top with chicken.
VEGGIE SANDWICH
Makes 1 sandwich
Ingredients
2 slices seven-grain or wholegrain bread
1/2 avocado, pitted
2 tbsp herb mayonnaise
pinch of salt
pinch of freshly ground
white pepper
3 to 4 leaves of mixed green lettuce
3 quarter-inch-thick slices of tomato
1/2 cup alfalfa sprouts, loosely packed
2 slices Muenster cheese
Method
Toast the bread. Scoop the avocado flesh out of the shell with a large spoon. Slice the flesh into long, thin slices and push it to one side to fan the slices. Tip: to reserve the remaining half of the avocado for later use, squeeze lemon juice over it to prevent it from browning.
Spread each slice of toast with 1 tbsp of herb mayonnaise. Arrange the avocado slices on top of the mayonnaise on one slice of toast. Sprinkle the avocado with salt and pepper. Use fingers to lightly press the avocado so it adheres to the toast and mayonnaise.
Place the lettuce on top of the avocado, followed by the tomato slices, sprouts and cheese. Top the sandwich with the second slice of toast, mayonnaise side down. Press on the sandwich to make it compact. Slice the sandwich in half on the diagonal and serve with mixed greens, coleslaw and a pickle.
FISH TACOS
Serves 1
Ingredients
140g sea bass fillet (skin off)
1 thinly sliced red radish
2 tbsp jalapeño dressing (recipe below)
1/4 white onion, thinly sliced
1/4 white cabbage, thinly sliced
1/4 red cabbage, thinly sliced
2 tbsp jalapeño salsa (recipe below)
1 lime, cut in half
1 tbsp olive oil
2 15cm flour tortillas
Jalapeño dressing (makes extra)
4 jalapeño chillies, deseeded
1 clove garlic, peeled
1 small bunch of coriander leaves
5 tbsp olive oil
Salt and pepper to taste
Juice of 2 limes
Jalapeño salsa (makes extra salsa)
1 jalapeño chilli, deseeded and finely chopped
1/4 white onion, finely chopped
2 tomato (seeds removed) and finely chopped
5 sprigs coriander, chopped
2 tbsp olive oil
Juice of one lime
Salt and pepper to taste
Method
Dressing
Using a blender (handheld or tabletop), combine jalapeños, garlic, coriander, lime juice, salt and pepper until smooth. With the blender running on low speed, slowly drizzle the olive oil into the chilli base until well combined and emulsified.
Salsa
Place all the ingredients into a bowl and stir to combine (season to taste).
Tacos
In a bowl, place the cabbage (both kinds), sliced onions, radish and 2 tbsp jalapeño dressing and mix well; set aside.
Heat a pan on medium heat, add olive oil, season sea bass on both sides, place in the pan and cook for two minutes on each side, or until just cooked. Remove sea bass from the pan and rest for one minute. Wipe the pan clean and toast the tortillas on both sides for 30 seconds, until hot. Place the tortillas on a chopping board. Divide the cabbage mix in two and place in the middle of the tortillas. Cut the sea bass down the middle and place on top of the tortillas. Finally, top the sea bass with some salsa and coriander. Serve with fresh lime.
