There’s no denying crispy skin salmon is one of the greatest things in life, like, ever! I wanted to create a summer salad that is light and refreshing but still filling and super delicious. For me, salmon was the perfect option for this. Now just add this easy-peasy salad to whip up and you’ll be the star chef at every family gathering.
I have decided to challenge myself with trying recipes with ingredients I haven’t or very rarely cook with. I started thinking about haloumi and after a few random ideas I came up with these burgers. I haven’t cooked with haloumi or turkey mince until now and I’m kicking myself for it! My Turkey and Haloumi Sliders on Sweet Potato Buns are perfect appetisers for big groups or a fun dinner for a few people. These are even better than I thought they would be – I’m so excited for you to try them!
Ingredients – Makes 12 mini burgers
2 cloves of garlic, minced/finely chopped
¼ red onion, finely diced
1 egg yolk
Salt and pepper (a good sprinkle of each)
500g turkey mince
2 tablespoons of olive oil
1 Lebanese cucumber, shaved with a peeler
3 tablespoons of vinegar
6 tablespoons of water
1 large, round sweet potato, sliced into 24mm 5mm slices
180g haloumi, sliced into 24 thin slices
Handful of baby spinach (to serve)
Pre-heat oven to 200 degrees
Add garlic, onion, egg yolk, salt, pepper and turkey mince to a bowl and combine with your hands
Make 12 small patties with your hands, keep in mind how round you sweet potato is as you will need to make them roughly to the size of the sweet potato
Heat olive oil in a pan on a medium-high heat and cook in two batches for 3-4 minutes on each side
Meanwhile, add the vinegar, water, a pinch of salt and shaved cucumber to another bowl to pickle the cucumber (this step is optional, you can just use the shave cucumber without pickling, this just softens it and gives it a nice tangy flavour)
Add the sweet potato slices to a bowl and toss with some olive oil or spray with olive oil spray
Lay the slices out evenly on a baking tray and bake for 8-10 minutes then flip all the slices over and bake for a further 8-10 minutes (depending on their thickness)
Once the patties are cooked, set aside and cook the haloumi slices in two batches, again with olive oil on a medium-high heat but only for 1 minute on each side (or until golden brown)
Once everything has cooked (patties, sweet potato and haloumi), make your burgers, starting with a sweet potato ‘bun’, then some spinach, two slices of haloumi, one turkey patty, some pickled cucumber and then the other sweet potato bun and serve
Since spring has arrived I have been craving seafood like crazy! I think the warmer weather has me feeling like I should be on an island somewhere all the time and of course if you’re on an island, you’ll be eating seafood, right? For those of you who are like me and aren’t all that into pasta, but still enjoy meals that go so well with pasta, this recipe is for us! Did I mention its unbelievably easy too?!
Ingredients – Serves 4
3 tablespoons olive oil
4-5 cloves of garlic, crushed
Half a brown onion, finely diced
600 grams seafood marinara mix
3 tablespoons of cream
Salt and pepper, to taste
1 cup of baby spinach
4 zucchini’s, spiralized into ‘pasta’
2-3 chillies, sliced
Heat two tablespoons of olive oil in a pan on a medium heat and lightly fry garlic and onion
Add marinara mix, cream, salt and pepper and simmer for 5-6 minutes, stirring frequently
Meanwhile, lightly pan fry the zucchini pasta in one tablespoon of olive oil for 2-3 minutes
Add spinach to marinara mix just before serving so the spinach wilts slightly
Plate up zucchini pasta first, then the marinara mix
Serve with fresh chilli and a drizzle of olive oil
Stir fry's, in my opinion, are one of the best and easiest meals to make to get a lot of vegetables into your tummy. I love that you can whip up a stir fry in a matter of minutes and can change the flavors so easily. This recipe is another one that you can tweak to suit your liking, depending what your fave veg are. I've listed more ingredients than are in these photos because you can literally put anything you want in!
Chia pudding is the perfect healthy alternative to dessert or any sweet treat for that matter. Full of natural sweetness and all the benefits these tiny little seeds contain, this recipe is an easy five minute treat to make. You can even have it for breakfast to curb those sugar cravings first thing!
Taco night is a regular occurrence in my household. We love the flavours of a good taco/burrito and its always a bit of fun putting them together (and hoping they don’t crash and break apart mid-way through eating them). This recipe combines the flavours of tacos with the gorgeous sweet flavours of roasted sweet potato. You can add any other of your favourite taco toppings even if they’re not mentioned here. Get creative with this one!
The humble pumpkin soup is a must in winter. There is, however, a downfall to pumpkin soup (in my opinion anyway)…The only thing that could make pumpkin soup better is if it was more filling! It gets tiring and expensive having to eat giant bowls of pumpkin soup to feel full. Well look no further because I have the solution my winter warming friends!
Crispy skin salmon is one of my favourite things to eat for so many reasons. I only started eating salmon a few years ago and the first way I tried it was with crispy skin and I was hooked straight away! Since then I have converted non-salmon eaters to die-hard salmon fans with this simple recipe. One of the best things about crispy skin salmon is you can serve it with almost anything! My favourite ways are in an Asian style soup or with a plate of lightly sautéed vegetables.
There is something so fun about rolling up delicious, healthy ingredients to make a flavour packed roll. I have a real obsession with rice paper rolls, but one day I thought to myself ‘what else can I use instead of rice paper?’. This thought combined with an old favourite of mine – ginger chicken mince – made this creation.
Let's be honest, who doesn't love a good platter these days? I know I am a sucker for a good platter paired with the perfect wine and these three dips - olive, beetroot and roast pumpkin hummus - are perfect for any platter. They are also great to use as a dip for carrot/celery sticks as a healthy snack during the week.