Thursday, 9 April 2015 - , , , , , , 0 comments

RECIPE : Courgette, Mint & Feta salad in a Lime dressing


How I love a huge mound of salad!
This one was extra fun to make as I got to try out my new spiralizing gizmo! Don't worry if you don't have one of these-obviously the salad will be just as delicious if the courgette is julienned, grated or cut into thin strips.
The courgette is drenched in a beautiful limey dressing then sprinkled with crumbled feta, dried mint and some crushed pistachios to finish. It's refreshing, creamy and toasty all rolled into one!

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This works out to 3pp/approx.150kcal per portion.

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YOU WILL NEED : (Serves 4)

4 medium-large courgettes (zucchini)
1 freshly squeezed lime
1 teaspoon low salt soy sauce
1 tablespoon water
freshly ground black pepper
200g reduced fat Greek style cheese
(low fat feta)
1-2 teaspoons dried mint
8 pistachio nuts

OPTIONAL

4 teaspoons tahini paste
(Add 1pp/30kcal per portion)

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In a large mixing bowl, combine the lime juice, soy sauce, water and pepper. Taste. I sometimes add a splosh of sweetened sushi vinegar or some rice vinegar and a little sweetener-adjust to your personal preference.


If you have a spiralizer, halve the courgettes and spiralize into long strands. Otherwise, keep them whole and cut or julienne into long strips.


The gadget takes a little mastering but once it's in action it's a courgetti spaghetti machine! I made some strips that were about 1.5 metres long! Honestly!


As you complete each courgette, toss the spirals into the dressing and turn by hand to coat evenly.


Heap the dressed courgette into high mounds in 4 individual serving bowls.


Weigh out 50g low fat feta per portion and crumble roughly into each bowl.


Sprinkle with the dried mint.


Chop the pistachios finely.


Then top each salad with a quarter of the crunchy toasty nuts.


If you like, you can drizzle each one with a teaspoon of tahini. Just remember to add the extra pp/kcal if you do so!

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Limeyliscious

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Thursday, 2 April 2015 - , , , , , , , , 0 comments

SMASH & GRAB : Easter Nest Rolls


Anyone who reads my blog regularly will know that I have a very sweet tooth and that I'm always coming up with lovely low-fat goodies to help satisfy my cravings...but I thought, as a refreshing change from sweet things this Easter, I'd bring you these gorgeous, palate-cleansing cabbage rolls! They're a great way to save on carbs too-especially if you're having a few chocolatey treats.

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These fresh bright green Savoy cabbage leaves sit on the plate like little Springtime bowls filled with shredded carrot nests, low fat feta, fragrant basil leaves and a kick of sweet chilli sauce. They're so quick to make, roll up like a dream and make a crisp, fresh, filling snack for 2pp/approx.120kcal the lot!

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YOU WILL NEED : (per portion)

3 raw Savoy cabbage leaves
1 teaspoon sweet Thai chilli dipping sauce
1 carrot
50g light Greek-style cheese
(low fat feta)
basil leaves
black pepper/lemon pepper

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Arrange 3 cabbage leaves onto your serving plate. Drizzle with 1 teaspoon of sweet chilli sauce.
Savoy cabbage leaves work well for this as they are very thin and pliable and easy to digest when raw.


Using a julienne peeler or coarse grater, shred the carrot then distribute equally between the cabbage 'bowls'.


The carrot looks like a vibrant, funky nest, nestled in its cabbage container.


Next, dice the low fat Greek-style cheese into tiny cubes and pop into the carrot nests.


Finally, scatter with a few freshly torn basil leaves and season with black pepper. I'm crazy about lemon pepper at the moment-it really brings this dish to life!


Serve open like this for a vibrant touch of Springtime.


To eat, simply roll the stalk edge into the centre of the leaf...


Then bring the outer edge of the leaf to meet in the middle. If it's a large leaf, you can fold the sides in as you would a regular wrap.


You should have a lovely, neat roll that contains the filling perfectly.


Tuck in and enjoy!

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Easterliscious!

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To Ring the Changes...


Try using other ingredients as your filling...one of my favourites is houmous, warm crisp falafel and chilli sauce.
I use 2 Cauldron falafel
and 30g low fat houmous.
This works out to 6pp/approx. 250kcal

Experiment with your own combinations!

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