On the go Berry Granola
2nd August 2022
How much are you moving?
30th August 2022
Ingredients
Serves 6
Salmon
Side of Salmon
1tbsp Pomegranate Molasses
Juice of ½ Orange
2tsp Honey
Pomegranate Seeds
Dill sprinkle
1tbsp Tahini
Juice of 1 lime
2tsp Tamari
Balsamic Potatoes
New potatoes
Olive oil
2 cloves of Garlic
Salt & Pepper
Balsamic Vinegar
Buratta Salad
2 Punnets vine cherry tomatoes
1tbsp Zest pesto
Juice of 1/2 Lemon
Olive oil
Salt and Pepper
Basil
Buratta
Homemade Hummus
1 Red Pepper
1tsp Olive Oil
1 400g tin of Chickpeas
1tbsp Tahini
Juice of 1 Lemon
2 cloves of Garlic
Salt and Pepper
Asian Broccoli Salad
(Dishoom recipe with a few little changes)
2 Bags of rocket
2 Heads of broccoli
6 Large dates
2tbsp Pumpkin seeds
2tbsp Pistachios
Sprinkle of fresh coriander and mint
Fresh red chilli
Salad Dressing
Juice of 2 limes
1tbsp honey
1-2tsp Rice vinegar
Fresh chilli
Fresh mint / coriander
Method
Salmon
Pre-heat the oven at 180c.
Place the salmon on a baking tray on the second shelf of the oven. Cook for 10 minutes.
Meanwhile, make marinade by combining the pomegranate molasses, juice of the orange and honey. De-seed the pomegranate and chop the dill. Create the tahini dressing by combining the ingredients and mixing well.
After 10 minutes remove the salmon from the oven, pour over the pomegranate marinade and pop back in the oven for a further 10 minutes.
When the salmon is fully cooked, top with pomegranate seeds, sprinkle with dill and pour over a tahini drizzle.
Balsamic Potatoes
Slice the small potatoes in two. Spread them over a baking tray and sprinkle with salt and pepper.Add the garlic cloves and drizzle in olive oil. Bake on 180c for 45 minutes. After 30 minutes, remove from oven, toss and then drizzle with balsamic vinegar before cooking for a further 15 minutes.
Buratta salad
Slice the cherry tomatoes, place in a bowl and sprinkle with salt.
Add 1tbsp of zest pesto to a separate bowl and combine with the juice of half a lemon. Mix in with the tomatoes.
Add the buratta to the centre of the tomatoes, sprinkle with basil and drizzle in olive oil.
Homemade Hummus
Preheat the oven at 180c.
Slice 1 red pepper into rough slices. Drizzle in olive oil and sprinkle with salt and pepper.
Place in the oven and bake for 15 minutes.
Meanwhile drain your chickpeas and pop them in a blender. Top with olive oil, salt and pepper. Squeeze in 1 lemon and add 1tbsp of tahini.
Once the red pepper is roasted, add to the blender and blitz.
Top with pumpkin seeds and an extra drizzle of olive oil.
Asian Broccoli Salad
Finely chop your broccoli then blanch in boiling water.
Empty 2 bags of rocket into a large bowl. Pour over the nuts and seeds.
Chop your dates and combine with the rocket mix.
Drain the broccoli and leave to cool.
Once cooled, mix in with the rocket, before chopping the herbs and combining.
Make dressing by combining ingredients and stirring well.
Drizzle the dressing over the salad, before topping with fresh chilli. Enjoy!
