Monday, 13 August 2018

Watercress Pesto Pasta

watercress pesto pasta

This is the perfect mid-week meal in minutes. It's quick and easy to prepare, with few ingredients (most of which are "store cupboard essentials") and yet is satisfying and so flavourful.

Three great health benefits: boosts immunity, helps support the body's detoxification process, beneficial for heart health

Serves 2
Enjoy immediately

250g gluten free pasta
200g frozen peas
1 tbsp almonds
1 clove garlic
2 handfuls watercress
Juice of 1/2 lemon
4 tbsp extra virgin olive oil
Sea salt and black pepper, to taste

1) Prepare the pasta according to packet instructions. 2-3 minutes before the end of the cooking time, add the peas to the same saucepan and boil together with the pasta until cooked. Drain and return to the saucepan.
2) While the pasta is cooking, make the watercress pesto. Whizz the almonds in a food processor until finely chopped (but not "breadcrumb" texture). Add the garlic and whizz again, followed by the watercress, lemon juice, olive oil and salt & pepper. Stir into the pasta and peas. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Wednesday, 8 August 2018

Tenderstem Broccoli with Romesco Pepper Sauce

tenderstem broccoli with romesco pepper sauce

This is the sort of recipe that I love to serve up to those who claim not to like vegetables or say that they're "boring". It's so packed full of flavour that I could quite happily eat this alone, although it is included as a side dish. The Romesco sauce is something of a "cheat's" version- it's simple to make and I'm sure that once you try it, you'll come back to it time & time again. You can even make up to step 2 or 3 in advance. Most Romescos contain tomatoes but I didn't want to detract from the sweet roasted red pepper flavour, which is balanced by acidic apple cider vinegar and giv
en a very subtle spice thanks to the inclusion of chilli. It really livens up the broccoli but you'll also probably be left with a little of the sauce, which can be kept refrigerated in an airtight container for a few days.

Three great health benefits: boosts immunity, promotes healthy skin, good source of fibre.

Serves 2

1 red pepper, de-seeded with the green stem removed, & roughly chopped
1 clove garlic, skin left on
2 tbsp + 2 tsp olive oil (use extra virgin olive oil for the Romesco Pepper Sauce
1 small red chilli, de-seeded
3 tbsp ground almonds
1 tbsp apple cider vinegar
Sea salt and black pepper
200g tenderstem broccoli
2 tsp flaked almonds

1) Preheat oven to 180 degrees C.
2) Place the chopped red pepper and garlic clove in a roasting tin and drizzle with 2 tsp of the olive oil. Roast for 20- 25 minutes. Remove from the oven and set aside. Peel the garlic (be careful if you do this while it's hot!).
3) To make the Romesco Pepper Sauce, whizz together the roasted red pepper (along with any oil from the roasting tin), garlic, chilli, ground almonds, apple cider vinegar, 1 tbsp extra virgin olive oil and salt & pepper in a food processor. Set aside.
4) Next, heat 1 tbsp of the olive oil in a large pan or wok over a medium heat on the hob. Add the broccoli and stir fry until cooked but still firm. Place on a serving dish and drizzle with the Romesco sauce & sprinkle with the flaked almonds.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Monday, 6 August 2018

Mango, Avocado and Black Bean Salad

mango avocado and black bean salad

This fresh and flavourful salad is simple to prepare but so delicious. It's satisfying, without leaving you feeling bloated, and perfect for summer. I originally intended this to be a side dish but the reality is that I love it equally on its own or as a side dish and really hope that you'll enjoy it as much as I do.

Three great health benefits: promotes healthy skin, boosts immunity, beneficial for heart health

Serves 2-3
Enjoy immediately

1 x 400g can black beans, drained and rinsed
1 mango, chopped into small cubes
1 red chilli, de-seeded and finely chopped
Juice of 1 lime
2 tbsp extra virgin olive oil
Sea salt and black pepper
1 Avocado, chopped into small cubes
Small bunch coriander (approx 5g), finely chopped

1) In a large bowl, combine the black beans, mango, chilli, lime juice, olive oil and salt & pepper. Set aside for a few hours.
2) Immediately before you're ready to serve the salad, stir in the avocado and coriander.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
© halo eats | All rights reserved.
Blog Layout Created by pipdig