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Category: Healthy

  • Egg, Chickpea and Rocket Salad with Cucumber and Tomatoes

    Egg, Chickpea and Rocket Salad with Cucumber and Tomatoes

    Egg, Chickpea and Rocket Salad with Cucumber and Tomatoes

    Applause for the Chef TeamApplause for the Chef Team
    A fresh high-protein side salad with boiled eggs, chickpeas, cucumber, tomatoes and peppery rocket, dressed simply with lemon and olive oil. Ideal with a small Margherita pizza or as a light lunch.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 2 eggs boiled, peeled and halved or quartered
    • 150 g cooked chickpeas drained and rinsed
    • ½ cucumber diced
    • 150 g tomatoes chopped
    • 1 large handful rocket
    • ½ lemon juiced
    • 1 tbsp olive oil
    • salt to taste
    • black pepper to taste
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    Instructions

    • If the eggs are not already cooked, place them in a small saucepan, cover with cold water and bring to a gentle boil. Simmer for 9 to 10 minutes, then cool in cold water, peel and cut into halves or quarters.
      2 eggs
    • Put the chickpeas, cucumber and tomatoes in a mixing bowl.
      150 g cooked chickpeas, 1/2 cucumber, 150 g tomatoes
    • Add the lemon juice, olive oil, salt and black pepper. Toss well and let the salad sit for 5 minutes so the chickpeas absorb some of the dressing.
      1/2 lemon, 1 tbsp olive oil, black pepper, salt
    • Add the rocket just before serving and toss gently.
      1 large handful rocket
    • Place the boiled eggs on top and serve straight away with pizza or as a light lunch.
    Start Cooking

    Chef's notes

    Serving idea: This salad works especially well with a small Margherita pizza because it adds protein, freshness and crunch without making the meal heavy.
    Optional additions: Add a little red onion, parsley, mint, oregano or feta if you want more flavour.
    Drink pairing
    This fresh egg, chickpea and rocket salad works best with crisp, bright drinks that match the lemon dressing and keep the meal light. Choose something refreshing rather than heavy, especially if serving it with Margherita pizza.

    Alcoholic

    • Albariño
    • Vermentino
    • Dry rosé
    • Light Italian white wine such as Pinot Grigio

    Non alcoholic

    • Sparkling water with lemon and mint
    • Iced green tea with lemon
    • Alcohol-free pale beer
    • Cucumber and lime water
    Nutrition per serving
    Calories: 282kcal (14%) | Carbohydrates: 28g (9%) | Protein: 14g (28%) | Fat: 14g (22%) | Saturated Fat: 3g (19%) | Cholesterol: 164mg (55%) | Sodium: 76mg (3%) | Potassium: 633mg (18%) | Fiber: 8g (33%) | Sugar: 8g (9%) | Vitamin A: 1180IU (24%) | Vitamin B12: 0.4µg (7%) | Vitamin C: 29mg (35%) | Vitamin D: 1µg (7%) | Vitamin E: 2mg (13%) | Vitamin K: 30µg (29%) | Folate: 184µg (46%)

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  • Crispy Parmesan Vegetable Spiral Breadsticks with Carrot and Asparagus

    Crispy Parmesan Vegetable Spiral Breadsticks with Carrot and Asparagus

    Crispy Parmesan Vegetable Spiral Breadsticks with Carrot and Asparagus

    FemkeFemke
    Vegetable spiral sticks wrap carrots and asparagus in breadstick dough with Parmesan and oregano. The brief blanch keeps the vegetables tender while the dough bakes crisp.
    4.5 from 2 votes
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    Servings
    Servings 12 people

    Ingredients
     

    • 3 carrots cut lengthwise into quarters
    • 12 asparagus spears trimmed
    • 310 g refrigerated breadstick dough
    • 1 egg white lightly beaten
    • 25 g Parmesan finely grated
    • ½ tsp dried oregano
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    Instructions

    • Heat the oven to 190°C. Blanch the carrot sticks in boiling water for 3 minutes, then add the asparagus for 2 minutes more.
      3 carrots, 12 asparagus spears
    • Drain, refresh under cold water and dry thoroughly.
    • Cut the breadstick dough into 24 pieces and roll each piece into a thin rope. Wrap one rope around each vegetable stick.
      310 g refrigerated breadstick dough
    • Place on a lined baking tray, brush with egg white and sprinkle with Parmesan and oregano.
      1 egg white, 25 g Parmesan, 1/2 tsp dried oregano
    • Bake for 12–14 minutes until the dough is golden and cooked through.
    Start Cooking

    Chef's notes

    • Dry the vegetables well before wrapping or the dough will slip.
    • Keep the dough ropes thin so they bake through before the vegetables overcook.
    • Best served warm, but leftovers can be reheated briefly in the oven.
    • Use a plain or lightly seasoned breadstick dough to keep the vegetable flavour clear.
    • For authentic Parmigiano Reggiano, look for the protected name on the rind. You can read more about the official designation from the Parmigiano Reggiano Consortium.
    Drink pairing
    Fresh, lightly herbal drinks suit the asparagus and Parmesan. Avoid heavy reds or very sweet drinks.

    Alcoholic

    • Prosecco
    • Sauvignon Blanc
    • Pilsner

    Non alcoholic

    • Cucumber and mint water
    • Sparkling apple juice
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 103kcal (5%) | Carbohydrates: 13g (4%) | Protein: 3g (6%) | Fat: 5g (8%) | Saturated Fat: 2g (13%) | Cholesterol: 1mg | Sodium: 299mg (13%) | Potassium: 88mg (3%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 2686IU (54%) | Vitamin B12: 0.03µg (1%) | Vitamin C: 2mg (2%) | Vitamin D: 0.01µg | Vitamin E: 0.3mg (2%) | Vitamin K: 9µg (9%) | Folate: 12µg (3%)

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  • Provençal Niçoise Vegetable Gratin with Tomato, Courgette and Aubergine

    Provençal Niçoise Vegetable Gratin with Tomato, Courgette and Aubergine

    Provençal Niçoise Vegetable Gratin with Tomato, Courgette and Aubergine

    Applause for the Chef TeamApplause for the Chef Team
    Niçoise vegetable gratin layers tomatoes, courgettes, aubergines and onions with garlic, thyme, bay and olive oil. Slow baking concentrates the vegetables into a Provençal-style side dish with clean Mediterranean flavour.
    4 from 1 vote
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    Servings
    Servings 6 people

    Ingredients
     

    • 8 tomatoes sliced
    • 4 onions thinly sliced
    • 4 courgettes sliced
    • 3 aubergines sliced
    • 6 garlic cloves finely chopped
    • 2 fresh thyme sprigs
    • 3 bay leaves
    • 1½ tsp coarse sea salt
    • 4 tbsp olive oil
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    Instructions

    • Slice the tomatoes, onions, courgettes and aubergines. Peel and finely chop the garlic.
      8 tomatoes, 4 onions, 4 courgettes, 3 aubergines, 6 garlic cloves
    • Arrange the vegetables in alternating layers in a gratin dish, pressing them down firmly.
    • Scatter over the garlic, thyme, bay leaves and coarse sea salt.
      6 garlic cloves, 2 fresh thyme sprigs, 3 bay leaves, 1½ tsp coarse sea salt
    • Drizzle with olive oil and bake at 150°C for 1 hour until the vegetables are tender and concentrated.
      4 tbsp olive oil
    Start Cooking

    Chef's notes

    • Use ripe tomatoes, as their juices season the whole gratin.
    • Slice the vegetables evenly for the best texture.
    • Serve warm or at room temperature.
    • Leftovers keep for up to 3 days and are good with grilled fish or eggs.
    • Add black olives after baking for a more pronounced Niçoise flavour.
    Drink pairing
    Niçoise vegetable gratin has tomato acidity, olive oil richness and soft Provençal herbs. Fresh Mediterranean-style drinks keep the dish bright.

    Alcoholic

    • Provence rosé
    • Vermentino
    • Light Grenache red

    Non alcoholic

    • Sparkling water with basil and lemon
    • Tomato water with black pepper
    • Iced mint tea
    Nutrition per serving
    Calories: 232kcal (12%) | Carbohydrates: 32g (11%) | Protein: 8g (16%) | Fat: 11g (17%) | Saturated Fat: 2g (13%) | Sodium: 610mg (27%) | Potassium: 1634mg (47%) | Fiber: 12g (50%) | Sugar: 16g (18%) | Vitamin A: 2080IU (42%) | Vitamin C: 79mg (96%) | Vitamin E: 3mg (20%) | Vitamin K: 27µg (26%) | Folate: 115µg (29%)

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  • Vegetarian Chopped Power Salad with Cilantro Dressing

    Vegetarian Chopped Power Salad with Cilantro Dressing

    Vegetarian Chopped Power Salad with Cilantro Dressing

    BramBram
    Vegetarian chopped power salad combines lettuce, kale, chickpeas, quinoa, carrots and pepper with a creamy cilantro dressing. The beans, seeds and grains make it substantial enough for lunch.
    No ratings yet
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    Servings
    Servings 4 people

    Ingredients
     

    • 15 g fresh coriander chopped
    • 60 ml buttermilk
    • 60 ml mayonnaise
    • 20 g shallot chopped
    • 1 tbsp cider vinegar
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 180 g lettuce torn
    • 70 g kale stemmed and finely sliced
    • 240 g chickpeas rinsed and drained
    • 2 carrots sliced
    • 1 red or yellow bell pepper diced
    • 185 g cooked quinoa
    • 45 g roasted unsalted pumpkin seeds
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    Instructions

    • Blend the coriander, buttermilk, mayonnaise, shallot, cider vinegar, salt and black pepper until smooth.
      15 g fresh coriander, 60 ml buttermilk, 60 ml mayonnaise, 20 g shallot, 1 tbsp cider vinegar, 1/4 tsp salt, 1/4 tsp black pepper
    • Combine the lettuce, kale, chickpeas, carrots, bell pepper and quinoa in a large bowl.
      180 g lettuce, 70 g kale, 240 g chickpeas, 2 carrots, 1 red or yellow bell pepper, 185 g cooked quinoa
    • Pour over the dressing and toss until evenly coated.
    • Finish with the pumpkin seeds just before serving.
      45 g roasted unsalted pumpkin seeds
    Start Cooking

    Chef's notes

    • Cut the vegetables to a similar size so each forkful has a balanced mix.
    • The dressing can be made up to 3 days ahead and kept refrigerated.
    • Store chopped salad components separately if preparing in advance.
    • Use parsley, basil, mint or dill instead of coriander if preferred.
    • Serve with focaccia, breadsticks or a simple white pizza.
    Drink pairing
    Creamy herb dressing and raw vegetables call for crisp, lightly acidic drinks.

    Alcoholic

    • Sauvignon Blanc
    • Albariño
    • Dry cider

    Non alcoholic

    • Cucumber lime water
    • Iced green tea
    • Alcohol-free wheat beer
    Nutrition per serving
    Calories: 363kcal (18%) | Carbohydrates: 37g (12%) | Protein: 13g (26%) | Fat: 20g (31%) | Saturated Fat: 3g (19%) | Cholesterol: 8mg (3%) | Sodium: 302mg (13%) | Potassium: 692mg (20%) | Fiber: 10g (42%) | Sugar: 8g (9%) | Vitamin A: 8309IU (166%) | Vitamin B12: 0.1µg (2%) | Vitamin C: 60mg (73%) | Vitamin D: 0.2µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 123µg (117%) | Folate: 178µg (45%)

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  • Parsley-Crusted Salmon with Garlic Rosemary Potatoes

    Parsley-Crusted Salmon with Garlic Rosemary Potatoes

    Parsley-Crusted Salmon with Garlic Rosemary Potatoes

    BramBram
    Parsley-crusted salmon is baked with a crisp herb topping and served with garlic-rosemary roast potatoes, glazed cranberry Brussels sprouts and Tenderstem broccoli. It is a festive fish main with freshness, crunch and rich sides.
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 bunch flat leaf parsley
    • 1 lemon
    • 150 g crème fraîche
    • 40 g grated hard Italian-style cheese
    • 25 g breadcrumbs
    • 600 g salmon fillet
    • 600 g potatoes
    • 1 bunch rosemary
    • 3 garlic cloves
    • 200 g Brussels sprouts
    • 150 g Tenderstem broccoli
    • 25 g dried cranberries
    • 15 g honey
    • 1 tbsp olive oil for the crumb
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    Instructions

    • Heat the oven to 220°C/200°C fan. Cut the potatoes into roast-sized chunks and toss with oil, chopped rosemary, garlic, salt and pepper.
    • Roast the potatoes until golden and crisp, turning once during cooking.
    • Chop the parsley and mix with breadcrumbs, lemon zest, olive oil and half the cheese. Season lightly.
    • Pat the salmon dry, place skin-side down on a lined tray and spread with a thin layer of crème fraîche. Press the parsley crumb over the top.
    • Bake the salmon until the crumb is golden and the fish is opaque in the centre.
    • Trim the sprouts and Tenderstem. Stir-fry or roast the sprouts until browned, then finish with honey, cranberries and a squeeze of lemon.
    • Cook the Tenderstem until just tender. Serve the salmon with roast potatoes, glazed sprouts and Tenderstem.
    Start Cooking

    Chef's notes

    • Do not over-pack the crumb; a loose topping bakes lighter and crisper.
    • Use the thickest part of the salmon to judge doneness. It should flake but remain moist.
    • Add the cranberry glaze near the end so the fruit does not catch.
    • This dish is best served fresh, but leftover salmon can be eaten cold the next day.
    Drink pairing
    Herb-crusted salmon and lemon work well with crisp whites, sparkling wines and bright botanical drinks.

    Alcoholic

    • Sancerre
    • Chablis
    • Brut Champagne

    Non alcoholic

    • Elderflower tonic with lemon
    • Sparkling cucumber water
    • Alcohol-free Sauvignon Blanc
    Nutrition per serving
    Calories: 1178kcal (59%) | Carbohydrates: 82g (27%) | Protein: 62g (124%) | Fat: 66g (102%) | Saturated Fat: 20g (125%) | Sodium: 1500mg (65%) | Fiber: 11g (46%) | Sugar: 18g (20%)

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  • Easy Air Fryer Miso Salmon with Soy, Ginger & Sesame Glaze

    Easy Air Fryer Miso Salmon with Soy, Ginger & Sesame Glaze

    Easy Air Fryer Miso Salmon with Soy, Ginger & Sesame Glaze

    Casper @Applause for the ChefCasper @Applause for the Chef
    Easy Air Fryer Miso Salmon is marinated in white miso, soy sauce, ginger, mirin and sesame oil before being cooked until tender and flaky. The savoury sweet glaze delivers deep umami flavour with minimal effort, making it ideal for a quick weeknight dinner.
    5 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 70 g white miso paste
    • 60 ml low-sodium soy sauce
    • 25 g light brown sugar packed
    • 15 g ginger paste
    • 1 tbsp sesame oil toasted or untoasted
    • 1 tbsp mirin
    • ½ tsp white pepper
    • 680 g salmon fillets 4 skinless fillets, about 170 g each
    • 1 tsp sesame seeds optional, to garnish
    • 2 spring onions thinly sliced, optional, to garnish
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    Instructions

    • Whisk the miso paste, soy sauce, brown sugar, ginger paste, sesame oil, mirin and white pepper in a bowl until smooth.
      70 g white miso paste, 60 ml low-sodium soy sauce, 25 g light brown sugar, 15 g ginger paste, 1 tbsp sesame oil, 1 tbsp mirin, 1/2 tsp white pepper
    • Place the salmon fillets in a shallow dish and coat them evenly with the miso marinade. Cover and refrigerate for at least 2 hours.
    • For the air fryer, heat to 200°C. Lift the salmon from the marinade, arrange the fillets with space between them and brush lightly with a little extra marinade.
    • Air fry for 9–10 minutes, until the salmon flakes easily and is cooked through. If using the oven, broil the fillets on a foil-lined tray for 8–10 minutes.
    • For extra sauce, simmer any remaining marinade with a splash of water until glossy and fully heated. Spoon over the salmon if desired.
    • Serve immediately with rice and steamed greens. Finish with sesame seeds and sliced spring onions, if using.
      1 tsp sesame seeds, 2 spring onions
    Start Cooking

    Chef's notes

    • Marinate the salmon for at least 2 hours; overnight gives a deeper miso flavour.
    • Use foil rather than baking paper when grilling, as the high heat can scorch paper.
    • Any leftover marinade should be simmered with a splash of water before serving as a sauce.
    • Serve with steamed rice, broccoli, green beans or cucumber salad.
    • Leftovers keep refrigerated for up to 2 days and are best reheated gently or served cold in a rice bowl.
    Drink pairing
    This miso salmon has a savoury-sweet glaze with soy, ginger and sesame. Drinks with citrus, gentle sweetness or clean acidity balance the umami and keep the salmon tasting fresh.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Junmai sake served slightly chilled
    • Crisp Japanese lager or pale ale

    Non alcoholic

    • Sparkling yuzu lemonade
    • Cold green tea with lemon
    • Ginger and lime sparkling water
    Nutrition per serving
    Calories: 354kcal (18%) | Carbohydrates: 14g (5%) | Protein: 38g (76%) | Fat: 16g (25%) | Saturated Fat: 2g (13%) | Cholesterol: 94mg (31%) | Sodium: 1347mg (59%) | Potassium: 954mg (27%) | Fiber: 1g (4%) | Sugar: 8g (9%) | Vitamin A: 143IU (3%) | Vitamin B12: 5µg (83%) | Vitamin C: 1mg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 18µg (17%) | Folate: 57µg (14%)

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  • Easy Baked Honey Lime Chicken Thighs with Sticky Sweet Citrus Glaze

    Easy Baked Honey Lime Chicken Thighs with Sticky Sweet Citrus Glaze

    Easy Baked Honey Lime Chicken Thighs with Sticky Sweet Citrus Glaze

    Casper @Applause for the ChefCasper @Applause for the Chef
    Honey lime chicken thighs are marinated with lime juice, honey, onion and oil, then baked until tender. The same marinade forms a light pan sauce, while a short grill finish gives the chicken a simple glazed edge.
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    Servings
    Servings 6 servings

    Ingredients
     

    • 1 tsp neutral oil for greasing
    • 900 g skinless boneless chicken thighs
    • 1 onion finely diced
    • 120 ml liquid honey
    • 60 ml lime juice
    • 60 ml neutral cooking oil such as light olive or rapeseed oil
    • 1 tsp lime zest optional
    • 1 lime cut into wedges, optional
    • ¼ tsp crushed chilli flakes optional
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    Instructions

    • Place the chicken thighs in the dish and scatter over the diced onion. Prick the chicken all over with a fork so the marinade can penetrate.
      900 g skinless boneless chicken thighs, 1 onion
    • Whisk the honey, lime juice and cooking oil together until smooth.
      120 ml liquid honey, 60 ml lime juice, 60 ml neutral cooking oil
    • Pour the marinade over the chicken and onion. Cover and refrigerate for 30 minutes.
    • Heat the oven to 205°C. Lightly oil a 23 x 33 cm baking dish.
      1 tsp neutral oil
    • Bake uncovered for 30 minutes, turning the chicken after 15 minutes. Cook until the meat is no longer pink and reaches 79°C in the thickest part.
    • Switch to the grill setting for 3–5 minutes to lightly glaze the surface. Watch closely as the honey can catch quickly.
    • Serve the chicken with a little pan sauce spooned over the top. Finish with lime zest, lime wedges and chilli flakes, if using.
      1 tsp lime zest, 1 lime, 1/4 tsp crushed chilli flakes
    Start Cooking

    Chef's notes

    • Store leftovers in a sealed container in the fridge for up to 3 days.
    • Freeze cooked chicken and sauce for up to 3 months, then thaw overnight in the fridge before reheating.
    • For deeper flavour, marinate the chicken for several hours rather than 30 minutes.
    • Chicken breasts can be used, but reduce the cooking time and cook to 74°C.
    • Serve with rice, baked potatoes, cauliflower rice or simply cooked green vegetables.
    Drink pairing
    Honey lime chicken works best with drinks that cut through the sweetness and lift the citrus. Choose crisp acidity, light herbal notes or gentle bubbles to balance the honey glaze and keep the dish fresh.

    Alcoholic

    • Dry Riesling or Albariño
    • Sauvignon Blanc from the Loire or New Zealand
    • Light Mexican lager with lime

    Non alcoholic

    • Sparkling lime water with mint
    • Unsweetened iced green tea with lime
    • Ginger and lemongrass cooler
    Nutrition per serving
    Calories: 369kcal (18%) | Carbohydrates: 27g (9%) | Protein: 29g (58%) | Fat: 16g (25%) | Saturated Fat: 2g (13%) | Cholesterol: 143mg (48%) | Sodium: 137mg (6%) | Potassium: 435mg (12%) | Fiber: 1g (4%) | Sugar: 25g (28%) | Vitamin A: 72IU (1%) | Vitamin B12: 1µg (17%) | Vitamin C: 8mg (10%) | Vitamin E: 2mg (13%) | Vitamin K: 11µg (10%) | Folate: 12µg (3%)

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  • Hearty Sweet Potato and Halloumi Stew with Chickpeas and Ginger

    Hearty Sweet Potato and Halloumi Stew with Chickpeas and Ginger

    Hearty Sweet Potato and Halloumi Stew with Chickpeas and Ginger

    Applause for the Chef TeamApplause for the Chef Team
    This halloumi and sweet potato stew combines warming ginger, garlic and tomatoes in a hearty vegetarian main. Crispy halloumi adds texture while the sweet potatoes create a rich, comforting base.
    No ratings yet
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    Servings
    Servings 4 people

    Ingredients
     

    • 500 g sweet potatoes
    • 225 g halloumi
    • 1 tbsp olive oil
    • 1 onion
    • 3 garlic cloves
    • 20 g fresh ginger
    • 400 g chopped tomatoes
    • 400 g chickpeas
    • 1 tsp ground cumin
    • 1 tsp smoked paprika
    • 200 ml vegetable stock
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    Instructions

    • Cut the sweet potatoes into 2 cm pieces and roast with oil and salt until just tender.
      500 g sweet potatoes, 1 tbsp olive oil
    • Fry the onion, garlic and ginger until softened. Add cumin and paprika and cook for 30 seconds.
      1 onion, 3 garlic cloves, 20 g fresh ginger, 1 tsp ground cumin, 1 tsp smoked paprika
    • Add tomatoes, chickpeas and stock. Simmer until thick and the sweet potato is cooked through.
      400 g chopped tomatoes, 400 g chickpeas, 200 ml vegetable stock
    • Pan-fry the halloumi until golden. Spoon the stew into bowls and finish with the halloumi.
      225 g halloumi
    Start Cooking

    Chef's notes

    • Halloumi browns best in a dry pan without oil.
    • Add a splash of water if the stew thickens too much.
    • Leftovers keep well for 2 days refrigerated.
     
    Variations
    • Replace halloumi with feta for a softer texture.
    • Add chickpeas for extra protein.
     
    Serving Suggestions
    • Serve with crusty bread.
    • Pair with steamed rice.
    Drink pairing
    Choose drinks with enough freshness to cut through the main seasoning and enough body for the protein or sauce. Citrus, gentle bitterness and clean acidity work well.

    Alcoholic

    • Sauvignon Blanc or Vermentino
    • Dry rosé or light Pinot Noir
    • Crisp lager or pale ale

    Non alcoholic

    • Sparkling lemon water with mint
    • Iced green tea with lime
    • Alcohol-free pale ale
    Nutrition per serving
    Calories: 521kcal (26%) | Carbohydrates: 62g (21%) | Protein: 25g (50%) | Fat: 20g (31%) | Saturated Fat: 10g (63%) | Sodium: 1096mg (48%) | Potassium: 991mg (28%) | Fiber: 13g (54%) | Sugar: 14g (16%) | Vitamin A: 18241IU (365%) | Vitamin C: 17mg (21%) | Vitamin E: 2mg (13%) | Vitamin K: 12µg (11%) | Folate: 200µg (50%)

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  • Orange-Glazed Salmon with Chicory, Celery & Apple Salad

    Orange-Glazed Salmon with Chicory, Celery & Apple Salad

    Orange-Glazed Salmon with Chicory, Celery & Apple Salad

    DaanDaan
    Tender oven salmon with citrus, mild chilli and a crisp Belgian-style salad of chicory, celery and apple. Fresh, light and elegant without being complicated.
    No ratings yet
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    Servings
    Servings 2 people

    Ingredients
     

    • 0.5 lemon juice
    • 300 g salmon fillets
    • 0.5 tsp paprika
    • 0.5 orange flesh cut into pieces
    • 1 tbsp mild chilli sauce
    • 2 chicory heads
    • 0.5 celery stalk
    • 1 green apple
    • 1 tbsp lemon juice for the apple
    • 5 tbsp neutral oil
    • 2 tbsp vinegar
    • 50 ml low-fat yoghurt
    • salt and pepper
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    Instructions

    • Preheat the oven to 180°C. Squeeze lemon over the salmon and season with paprika, salt and pepper. Mix the orange pieces with chilli sauce and spoon over the fish. Bake for 12 to 15 minutes.
      0.5 lemon, 300 g salmon fillets, 0.5 tsp paprika, 0.5 orange, salt and pepper, 1 tbsp mild chilli sauce
    • For the salad, halve the chicory and remove the bitter core. Slice the celery and apple. Toss the apple with diluted lemon juice to prevent browning.
      2 chicory heads, 0.5 celery stalk, 1 green apple, 1 tbsp lemon juice
    • Whisk the oil, vinegar and yoghurt into a light sauce. Toss the chicory, apple and celery with the dressing and serve with the salmon.
      5 tbsp neutral oil, 2 tbsp vinegar, 50 ml low-fat yoghurt
    Start Cooking

    Chef's notes

    Do not overbake the salmon. It should remain moist in the centre.
    Drink pairing
    This dish has rich salmon, citrus sweetness and a slightly bitter crisp salad. Pair with bright acidity and clean fruit.

    Alcoholic

    • Sancerre or Sauvignon Blanc
    • Dry Riesling
    • Belgian Witbier

    Non alcoholic

    • Sparkling orange and lemon water
    • Cold green tea with apple
    • Alcohol-free Sauvignon-style white
    Nutrition per serving
    Calories: 714kcal (36%) | Carbohydrates: 41g (14%) | Protein: 38g (76%) | Fat: 47g (72%) | Saturated Fat: 6g (38%) | Cholesterol: 84mg (28%) | Sodium: 272mg (12%) | Potassium: 2425mg (69%) | Fiber: 18g (75%) | Sugar: 21g (23%) | Vitamin A: 10208IU (204%) | Vitamin B12: 5µg (83%) | Vitamin C: 68mg (82%) | Vitamin E: 17mg (113%) | Vitamin K: 1044µg (994%) | Folate: 697µg (174%)

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  • Thai Chilli Steak Salad with Mint, Pak Choi & Peanuts

    Thai Chilli Steak Salad with Mint, Pak Choi & Peanuts

    Thai Chilli Steak Salad with Mint, Pak Choi & Peanuts

    FemkeFemke
    A fast Thai-inspired steak salad with lime, sweet chilli, crisp vegetables, mint and roasted peanuts. Fresh, spicy and ready in minutes.
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    Servings
    Servings 2 people

    Ingredients
     

    • 1 steak about 250 g
    • 1 tbsp sesame oil
    • 0.5 lime juice
    • 1 tbsp Thai chilli sauce
    • 1 red onion thinly sliced
    • 1 pak choi
    • 0.5 cucumber
    • 1 handful fresh mint leaves
    • 1 handful roasted peanuts
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    Instructions

    • Grill the steak in sesame oil for about 3 minutes on each side. Set aside to rest.
      1 steak, 1 tbsp sesame oil
    • Mix the lime juice with the Thai chilli sauce to make the dressing.
      0.5 lime, 1 tbsp Thai chilli sauce
    • Slice the pak choi and cucumber into thin strips. Toss with the red onion and mint.
      1 red onion, 1 pak choi, 0.5 cucumber, 1 handful fresh mint leaves
    • Slice the steak thinly and add it to the vegetables. Pour over the dressing, toss, and finish with roasted peanuts.
      1 handful roasted peanuts
    Start Cooking

    Chef's notes

    Rest the steak before slicing so the juices stay in the meat.
    Drink pairing
    The salad is spicy, zesty and aromatic. A good pairing should cool the chilli and lift the lime and mint.

    Alcoholic

    • Off-dry Riesling
    • Gewürztraminer
    • Light lager or wheat beer

    Non alcoholic

    • Lime and mint sparkling water
    • Iced jasmine tea
    • Alcohol-free ginger beer
    Nutrition per serving
    Calories: 348kcal (17%) | Carbohydrates: 11g (4%) | Protein: 24g (48%) | Fat: 23g (35%) | Saturated Fat: 8g (50%) | Cholesterol: 69mg (23%) | Sodium: 488mg (21%) | Potassium: 535mg (15%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 478IU (10%) | Vitamin B12: 2µg (33%) | Vitamin C: 15mg (18%) | Vitamin D: 0.1µg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 12µg (11%) | Folate: 33µg (8%)

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