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Quick, easy, healthy and fun. Skip the takeout and marvel at how good it feels to prepare simple meals the whole family will love. This could become your next good habit.
GRILLED CHICKEN AND VEGETABLES
Serves 4
4 chicken breasts
Salt and pepper to taste
60ml olive oil
4 baby aubergines, sliced
2 red peppers, sliced
4 baby marrows, sliced
1) Heat a griddle or frying pan on the stove. In a bowl, season chicken breasts with salt and pepper. Rub with 2 tablespoons of olive oil. 2) Place chicken in hot pan on medium heat and grill or fry for 15 minutes on each side. 3) In another bowl, season the vegetables and rub with remainder of olive oil. Grill on both sides for 2 minutes. 4) Serve chicken and vegetables garnished with basil leaves.
Seared Beef Fillet with Two-Tomato Salad
Serves 4
1 beef fillet
salt and freshly ground black pepper
45ml olive oil
100g rocket leaves
65ml sundried tomatoes
125ml rosa tomatoes
capers
bean sprouts
1) Heat a griddle or frying pan on stove. Season fillet with salt and pepper, and drizzle with olive oil. 2) Place in pan and fry for 15 minutes on each side. Remove beef from pan, leave to rest and allow all juices to run clear before slicing. 3) On a plate, arrange rocket leaves, sundried tomatoes and rosa tomatoes. Top with beef fillet and garnish with capers and sprouts.
Chili Cucumber and Baby Spinach Salad
Serves 4
1 cucumber, chopped
2 green chilies, finely chopped
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
30ml olive oil
15ml white wine vinegar
50g baby spinach
1) In a bowl, mix all ingredients, except baby spinach, together and refrigerate for 30 minutes, allowing flavours to infuse. 2) In four bowls, divide baby spinach and top with cucumber salad before serving.
Paw-Paw Lassie
Serves 4
1 paw-paw, peeled and chopped
2 oranges, freshly squeezed
30ml honey
250ml plain yoghurt
125ml ice cubes
1) In a blender, place all ingredients and purée until smooth. 2) Serve frozen and garnished with mint sprigs.
Fresh Apple, Pineapple, and Mint Juice
Makes 2 cups
2 apples, cored
1 pineapple, peeled and chopped
bunch of mint leaves
45ml fresh lemon juice
250ml ice cubes
1) In a food processor, place all ingredients and blend together. Leave the mixture for about 30 minutes for juice to sink to bottom. 2) Refrigerate and serve when needed.
Basil Pesto, Tomato and Mozzarella Stack
Serves 4
150g basil leaves
pistachio nuts
125ml olive oil
2 tomatoes, sliced
1 ball mozzarella, sliced
1) To make basil pesto: In a food processor, mix half of basil leaves and nuts until fine. Add olive oil, pouring in streams until well blended. 2) On a plate, place tomato slices, alternating with mozzarella and basil leaves, then drizzle with basil pesto.
Halloumi Cheese with Asparagus, Pear and Strawberry Salad
Serves 4
100g halloumi cheese, sliced
2 pears, cut in halves
asparagus
100g rocket leaves
100g strawberries, sliced
30ml balsamic vinegar
1) Heat a griddle pan on stove and fry halloumi cheese for 2 minutes on each side. Remove haloumi and set aside. 2) Grill pears for a minute on each side, remove and set aside. 3) In a small saucepan, bring water to boil and blanch asparagus for three minutes. Remove asparagus and place in a bowl of cold water. 4) On a plate, place rocket leaves, grilled halloumi, pear, asparagus and strawberries. Drizzle with balsamic vinegar and serve.
Berry Fool
Serves 4
400g mixed frozen berries
45ml caster sugar
500ml cream, whipped
1) In a food processor, blend the berries and sugar until smooth. 2) Fold berries into the whipped cream. Serve garnished with frozen berries and sprinkled with caster sugar.