Halloumi Rainbow Salad

This is one of my favourite salads & is based on this delicious recipe. It’s also great to take to work for lunch – I just need to be extra careful when eating the beetroot at my desk!

Halloumi Rainbow Salad

  • Servings: 2
  • Difficulty: easy
  • Print

The kids love this salad, apart from the beetroot,so I have to serve it on the side when giving it to them.

Ingredients for the Salad

  • 1 pack of halloumi
  • 1 sweet pepper, sliced
  • 1 carrot, grated
  • 1 pack of beetroot, cut into small chunks
  • 1 pack of baby plum tomatoes, halved
  • 1 spring onion (optional), sliced
  • 1 Packet of rocket & other salad leaves
  • Olive oil

and for the Dressing

  • 1 tsp good olive oil
  • 0.5 tsp lemon juice
  • 0.25 tsp dried chopped chilli

Instructions

  1. Warm some olive oil in a frying pan.
  2. Slice the halloumi & fry for a few minutes on each side until a nicely browned. Cool on some kitchen roll when cooked.
  3. Mix the dressing ingredients together in a bowl.
  4. Chop peppers, peel & grate the carrot, halve the tomatoes & slice the spring onions.
  5. Plate the salad (or put in your lunchbox) and top with the cooled halloumi. Either pour over the dressing, or pop into a little dressing pot to take in your lunchbox.

Like this? How about…

Flatbread

We *love* flatbread & for years we have been buying it pre-made from the supermarket. However, in my quest to reduce the amount of plastic waste we generate I looked into making it ourselves & it is SO very easy to make, we haven’t looked back & I get the kids (5, 8 & 11) to make it whenever possible! ūüôā

Here’s a link to the original recipe – we slightly reduce the salt & omit the herbs because the children prefer it plain. The recipe makes three flatbreads which is perfect for us (2 adults, 3 kids). I did get greedy once & made more, but it was just too much for us. I did then discover that if I baked it in the oven again for a few minutes, it made tasty nacho chips for snacking on the following day.

Flatbread

  • Servings: 4
  • Difficulty: easy
  • Print

Flatbread

Easy to make & tastes delicious

Ingredients

  • 1.75 cups plain flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup olive oil
  • 0.5 cup water

Instructions

  1. Pre-heat the oven to 230 C
  2. Mix the flour, baking powder & salt together in a bowl
  3. Stir in the water & 1/3 cup of the oil *** not all of the oil!! ***
  4. Kneed until it makes a nice soft dough
  5. Cut some parchment paper to fit your big baking tray (a pizza tray is perfect)
  6. Split the dough into thirds & shape into balls
  7. Roll each ball into a 10″ circle on the parchment paper
  8. Put onto the baking tray, lightly brush with oil & bake for 8-10 minutes until golden brown.
  9. Repeat with remaining dough

Like this? How about:

Chickpea Salad

This was inspired by this delicious Roasted Chickpea Salad, but needed some alterations to suit the picky children everyone’s tastes… The plate shown was beautifully laid out by DC1 (10).

Chickpea Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Chickpea Salad

Great for a take-to-work lunch too!

Ingredients

  • 1 tin chickpeas
  • 2 teaspoons olive oil
  • 1 romaine lettuce, chopped
  • 1 cucumber, chopped
  • 3 carrots, spiralised
  • 1 punnet grape tomatoes, halved
  • 1 large tin sweetcorn
  • 2 avocados, minimum

Instructions

  1. Drain the chickpeas
  2. Chop lettuce, cucumber, tomatoes, corn, and avocado.
  3. Spiralise (or grate or chop) carrots.
  4. Mix it all together in a bowl & drizzle with the Olive Oil before serving

Like this? How about:

Easy Miso Soup

I just love Miso Soup and was so pleased to find it it so easy to make at home.

Miso Soup
Miso Soup

I love miso soup,¬†so thought it was about time I made it myself. ¬†This recipe from the Muffin Myth sounded just perfect. It’s such a comforting taste and yet so healthy – what more could you want?!

You can add whatever you like to the basic miso/stock mix (which makes it perfect for clearing out the veggies in the bottom of the fridge), but I always want some little cubes of tofu in there.

The first time I made this the kids loved it, but the next time DC1(5) decided she no longer liked it <sigh> I’ll have to try giving it to her again in a couple of months….

Miso Soup

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 4 cups low salt vegetable¬†stock
  • 2 cloves garlic,¬†crushed
  • 2 Tbsp ginger, freshly grated
  • 1 Tbsp thinly sliced red¬†chilli pepper (optional)
  • 3 Tbsp miso paste
  • 1 spring¬†onion, thinly sliced
  • a handful of cubed tofu
  • another 2 handfuls of chopped veg. e.g. carrots, asparagus or broccoli spears

Instructions

  1. Place the vegetable stock, ginger, garlic, chilli pepper, and green onion in a medium pot over high heat. Bring to the boil, uncovered, then reduce to a simmer.
  2. Put the miso paste into a small bowl, and add a little of the stock to it. Use a fork to mash the paste into the stock, then add to the soup pot. Do not allow the broth to return to a boil!
  3. Add the tofu & veg to the pot. Allow them to heat through for a few minutes so the vegetables cook just slightly.

Like this?  How about:

Frozen Banana Dessert

frozen banana dessert frozen banana dessert with chopped nutsApparently 1.4 million bananas are thrown away every day! How many of them are yours?

I usually make banana bread or banana and oatmeal muffins with my old bananas but when I saw this recipe for banana icecream I started putting my over-ripe bananas in the freezer straight away!

A few weeks later when I had enough bananas in the freezer, I discovered that the blitzing process is made a lot easier if you slice the bananas quite thinly before you freeze them, and let them thaw slightly before turning the processor on!

So far, we’ve had just plain banana, and some topped with chopped nuts & everyone has loved them – next time we’re going to try making lollies!

Frozen Banana Dessert

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 3 large, very ripe bananas – peeled, cut into thin slices¬†and then frozen
  • 0.5¬†tsp¬†cinnamon
  • 0.5¬†tsp¬†vanilla extract

optional extras

  • fresh fruit, chopped
  • chocolate chips
  • coconut flakes
  • nuts or seeds

Instructions

  1. Let bananas soften at room temperature for about five minutes.
  2. Blitz bananas, cinnamon and vanilla in a blender until smooth and creamy, this may take a few minutes.
  3. Pour into bowl, top with extras and serve immediately, or add to your favorite ice-lolly molds and freeze for later.

 

Like this?  How about:

Singapore Noodles with Tofu

Singapore Noodles with Tofu
Singapore Noodles with Tofu

We always need quick & easy meals, which are still reasonably healthy Рa quick search on BBC Good Food suggested this which seemed to fit the bill.

The original recipe called for Tikka Masala¬†Paste, but as I have ishoos with¬†buying jars of stuff I’m only going to use once, DH made his own using a Jamie Oliver recipe¬†which I’ve included below.

We didn’t have beansprouts as my sprouter is languishing in a cupboard somewhere, and used a splash of lime juice instead of real lime wedges to serve.

Singapore Noodles with Tofu

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 100g fine rice noodles
  • 140g firm tofu
  • 2 tbsp sunflower oil
  • 3 spring onions, shredded
  • 1 small chunk fresh root ginger, finely chopped
  • 1 red pepper, thinly sliced
  • 100g mangetout
  • 100g beansprouts
  • 1 tsp tikka masala paste (see JO recipe below if you don’t have any)
  • 2 tsp reduced-salt soy sauce
  • 1 tbsp sweet chilli sauce
  • roughly chopped coriander and lime wedges, to serve

tikka masala paste

  • 2 cloves garlic
  • 1 thumb-sized piece fresh root ginger
  • 1 teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 2 teaspoons garam masala
  • ¬Ĺ teaspoon sea salt
  • 2 tablespoons groundnut oil
  • 2 tablespoons tomato puree
  • 2 fresh red chillies
  • 1 small bunch fresh coriander
  • 1 tablespoon desiccated coconut
  • 2 tablespoons ground almonds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds

Instructions

  1. drain the tofu (we do this by wrapping in a clean tea-towel & placing under the heavy chopping board)
  2. make the tikka masala paste if making from scratch
  3. cook the noodles as per instructions. Drain & rinse under cold water & cut into short lengths
  4. heat 1tbsp of the oil in a wok or frying pan, add the tofu & stir-fry until browned all over. Drain on kitchen roll
  5. heat the rest of the oil in the wok. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix.
  6. mix together the tikka masala paste, soy sauce, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce.
  7. serve sprinkled with the coriander, with lime wedges for squeezing over.

Like this?  How about:

Cherry Choc Chip Icecream

Cherry Choc Chip Icecream
Cherry Choc Chip Icecream

DC1 (5) absolutely adores cherries, so when this recipe for Cherry Choc Chip icecream popped up on my facebook feed (like Super Healthy Kids here) I knew I had to make it.

It’s the same kind of things as the Frozen Berry Yogurt we all love, you just make it a couple of hours ahead & pop in the freezer. ¬†As expected, it was very easy to make & absolutely delicious. ¬†I only had plain yogurt, so added a tsp of vanilla essence to the mix.

Cherry Choc Chip Icecream

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 cups frozen cherries
  • 0.5 cup vanilla yogurt/soy yogurt
  • 0.5 cup mini dark chocolate chips

Instructions

  1. blitz the frozen cherries with the yogurt in your blender
  2. stir in the chocolate chips
  3. put in the freezer for a couple of hours before serving

Like this?  How about: