SUMMERTIME SALADNESS

Summer is here, horaah! Time to freshen things up.

We have been spending a lot of time in Morocco recently, searching for fitness retreat locations and couldn't escape the constant friendly offerings of traditional fresh mint tea. They use this deliciously fragrant herb in pretty much everything and for a good reason, its packs such an amazing flavour. Not only that, but fresh mint also contains powerful antioxidants and is known to promote good digestion.

Today I will be showing you how to create two beautifully light and refreshing salads filled with nourishing ingredients that your body will love you for.

Mango and Mint Quinoa Salad

Mango & Mint Quinoa Salad

SERVES - 2

prep - 15 mins

cooking - 10 mins

total - 25 mins

ingredients

150g  of quinoa

1 mango, peeled and finely chopped

Handful fresh mint, roughly chopped

3 spring onions, including green parts, chopped

1 x pomegranate

½ x lemon, juice only

2 tbsp extra virgin olive oil

TIP : To save time, you can buy great pre-cooked quinoa from most supermarkets. Merchant Gourmet do a great variety  ~ I recommend the mixed grains as well.

HOW TO

  1. Cook the quinoa as per packet instructions

  2. In a large bowl, add the cooked quinoa and spring onions and mix welL

  3. Add the mango and mint and stir in gently

  4. Sprinkle with pomegranate and serve!

Halloumi, Avocado and Pesto Courgetti

Halloumi, avocado and pesto courgetti

SERVES - 2

PREP - 15 MINS

COOKING - 14 MINS

TOTAL - 24 MINS

INGREDIENTS

2 x courgettes, spiralized

250g pack halloumi, cut into 10-12 pieces

2 tbsp pine nuts

2 tbsp green pesto

1 avocado, mashed

1 tbsp sesame oil

how to

  1. Pre-heat the oven to 180C /gas 4. Toss the pine nuts in 1tsp sesame oil, place on a roasting tin and cook for 10 mins or until golden all over.

  2. In a non-stick frying pan, heat the sesame oil then add the halloumi and cook/toss for 3-4 mins or until until soft and golden.

  3. Meanwhile, mix together the avocado and pesto and gently fold in the courgetti

  4. Top with the halloumi and toasted pine nuts then serve!

Enjoy!

* Recipe Featured on Sunday Times Style Magazine's Editor Dolly Alterton's 'The Dolly Mail'