Rice salad with turkey and pineapple
250ml brown/wild rice
1 medium-sized pineapple
25ml tikka masala paste
1 tbsp oil
400g cooked turkey, diced
30ml tomato sauce
100g fresh coriander, chopped
2 carrots, cut into ribbons
Handful of baby spinach
1 Boil the rice until al dente, then rinse in cold water and drain.
2 Dice the pineapple and mix with the tikka masala paste.
3 Heat the olive oil and fry the pineapple over a low heat until golden brown. Stir in the turkey and tomato sauce and season with salt and pepper.
4 Add the mixture to the rice, transfer to a serving bowl and add coriander, carrots and spinach. Serve at room temperature.
Crispy chicken tortillas
4 chicken fillets, cut into thick strips
3 tbsp curry powder
Oil, for frying
Tzatziki, as needed
4 wholegrain tortillas
½ cabbage, finely chopped
2 carrots, julienned or grated
200g asparagus, blanched and halved
1 Place the chicken in a dish and pour over the milk.
2 Place the flour and curry powder in a plastic bag, drain half the chicken strips and add to the bag. Shake until the chicken is coated in flour.
3 Heat the oil in a pan and fry the chicken in batches until crispy. Repeat with the remaining chicken.
4 Spread a thick layer of tzatziki over each tortilla and divide equal portions of cabbage, carrots, asparagus and chicken between them. Serve warm.
Baked eggs with sausage
1 onion, chopped
1 tbsp olive oil
1 garlic clove, chopped
1 can chickpeas, drained
300g fresh baby spinach
Cooked beef sausage, cut into bite-sized pieces
200ml cream cheese with spring onion
1 Preheat the oven to 180°C. Fry the onion in the oil until glossy then add the garlic, chickpeas and spinach, frying until the spinach is soft.
2 Stir in the sausage and cream cheese until heated through, then transfer into four oven-proof bowls.
3 Break two eggs into each bowl, season with salt and pepper, and bake for about 20 minutes or until cooked. Serve with bread for breakfast or as a light supper.
Olive oil, as needed
6 plum tomatoes, cut into wedges
6 courgettes, sliced
1 onion, sliced in rings
1 large beef steak
Handful fresh basil
Parmesan cheese, as needed
1 Preheat the oven to 180°C. Cook the pasta according to the package instructions and drain. Stir through a dash of olive oil, season then set aside.
2 Place the tomatoes, courgettes and onion on a baking sheet, drizzle with olive oil and balsamic vinegar, season and roast until the edges of the tomatoes caramelise. Squash the tomatoes lightly with a fork.
3 Rub olive oil over the meat and season. Sear in a hot pan until medium-cooked and allow to rest for 5 minutes.
4 Cut the meat into thin strips and mix with the roasted vegetables, basil and pasta. Sprinkle with Parmesan and serve immediately.