Spiced Cauliflower

Spiced Cauliflower

img_0594I usually make this once a week, it’s good to have in the fridge to add into any salads that you make that week. I add it to lunches for work, it goes well with baby spinach, baby tomatoes, red onion, lentils and fetta! My mum taught me how to make it.

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Ingredients

1 x head cauliflower

2 x tsp tumeric

2 x tsp cumin

1 x tsp paprika

2 x tbsp coconut oil

Method

Heat oven to 200ΒΊC

Put the coconut oil in a baking tray

Wash cauliflower head and slice in half. From there, pull or slice the florets off into pieces and add to the baking trayimg_9932

Sprinkle evenly (ish) with all of the spices and mix with a spoon to get everything coated and golden

Place in the oven for 30-40 minutes – I give them a shake after 15 minutes. They are ready when some are starting to blacken and crisp.

Serve as a side dish or in a salad

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Salmon Parcels

Salmon Parcels

img_0773-1You can really put anything on top of these, as long as there is a little bit of sauce and the toppings are finely chopped so that they soften.

Serves 2

Ingredients

2 x boneless salmon fillets

2 x chilli finely chopped

1 x thumb size of ginger grated

1x shallot finely sliced

2 x tbsp soy sauce

2 x tps sesame oil

Baking Paper

Method

Heat oven to 180ΒΊC

Lay out a rectangle of baking paper

Lay 1 piece of salmon onto itimg_0771

Sprinkle on half of the toppings – ginger, chilli & shallots

Drizzle on half of the soy sauce and sesame oil

Wrap it up like a parcel

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Repeat with other piece of salmon

Put the parcels on a tray and put into the oven for 15 minutes

Pull out, unwrap and serve with steamed veges for a delicious healthy meal!

Quinoa Fritters with Peas & Feta

Quinoa Fritters with Peas & Feta

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Tip – make these gluten free by using gluten free baking powder

Makes about 20

200g quinoa
350g frozen peas
200g feta
4 shallots, thinly sliced
2 tsp ground cumin
3 tsp baking powder
2 eggs, lightly whisked
Salt & Pepper
1-2 tbs cornflour if required
Oil for frying – i use grapeseed

Method

Cook quinoa, simmer for 10 mins until cooked and drain well.

In a bowl mix quinoa, feta, shallots, cumin, peas, baking powder and eggs. Season well.

Use a stick blender to blend half of the mixture up, and then mix through with the unblended mixture. Add some cornflour if mixture is too runny.

Heat a couple of centimetres of oil in large frying pan, roll mixture into balls and fry in batches. Once golden, drain on paper towel.

These are great as a snack or served with a salad..I serve with lemon and a dollop of yogurt

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