Tagged: #salad

01
Feb
2017
Two serves 1 gram of fibre per serve – 2- 3 grams of fibre with sourdough white roll

*Vegetarian

Ingredients - Salad
  • 150 grams of baby spinach leaves
  • 2 large oranges, peeled deseeded and sliced thinly
  • 60 grams of lightly crushed *macadamia nuts
  • 100grams of feta cheese
Published in Recipes
03
Oct
2016
4 serves, approximately 5-6 grams of fibre per serve
*Vegetarian
 
Ingredients
  • 500 grams of new chat potatoes skin on
  • 100 mls of extra virgin olive oil
  • 50 grams of fresh shelled green peas
  • 100 grams of boiled broad beans
  • 3 Boiled eggs
  • 3 Spring onions
  • 600 grams of Greek yoghurt
  • Salt and pepper to taste
  • 3 sprigs of dill (dill leaves removed from stalk)
Published in Recipes
03
Oct
2016
4 serves, approximately 2-3 grams of fibre per serve
*Vegetarian
 
Ingredients
  • 550 grams of peeled red skin potatoes
  • 100mls of extra virgin olive oil
  • Deveined snow peas chopped into 2 cm pieces
  • 3 Boiled eggs
  • 1 spring onion
  • 600 grams of Greek yoghurt
  • Salt and pepper to taste
  • 3 sprigs of dill (dill leaves removed from stalk)
Published in Recipes
02
Dec
2014
Serves 4, less than 3 grams of fibre per serve.
 
Tip – both apricots and avocados need to be firm to the touch with just a little give under a very gentle squeeze. Choose the thinner asparagus stalks with closed tips; they are tender and easier to chew
 
 
Ingredients
  • 600 grams of chicken or firm tofu cut into thin strips, thoroughly mixed through with one tablespoon of olive oil and one teaspoon of garlic powder marinated over the day in the fridge
  • 3/4 whole avocado cut into slivers
  • 100 grams of apricots stones removed and cut into slivers
  • 1 bunch of fresh asparagus (blanched for 3 minutes in boiled water, removed and drained)
  • 1 butter lettuce washed and chopped
  • ½ cup of continental parsley
Published in Recipes
02
Dec
2014
Serves 4, 4-5 grams fibre per serve.
 
Tip – both apricots and avocados need to be firm to the touch with just a little give under a very gentle squeeze. Choose the thinner asparagus stalks with closed tips; they are tender and easier to chew
 
 
Ingredients
  • 600 grams of chicken or firm tofu cut into thin strips, thoroughly mixed through with one tablespoon of olive oil and crushed garlic (three cloves) marinated over the day in fridge
  • 1 whole avocado cut into slivers
  • 100 grams of apricots stones removed and cut into slivers
  • 1 bunch of fresh asparagus (blanched for 3 minutes in boiled water, removed and drained)
  • 1 butter lettuce washed and chopped
  • 50 grams of sunflower seeds (nice if you toast gently in 150C oven for 8-10 minutes before adding to salad)
Published in Recipes
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