With the indulgence of the festive season over it’s time to start thinking about a fresh start to the year. These recipes, focusing on fresh flavours and healthy ingredients, are perfect for anyone making a New Year’s resolution to eat better
MOROCCAN SWEET POTATO AND PRAWN SALAD
Prep time: 15 minutes
Cooking time: 15-20 minutes
SERVES 4
750g sweet potatoes, diced
3tbsp extra virgin olive oil
3tsp rose harissa paste (20g)
Zest and juice of 1 lemon
75g pine nuts, toasted
260g pack cooked, peeled tiger prawns
1 bag Baby Leaf salad, approx 100g
Preheat the oven to 200°C/gas mark 6.
Place the sweet potato on a baking tray and toss in 1tbsp oil and 2tsp harissa, roast for 15-20 minutes until golden and tender.
Whisk the remaining oil with the lemon zest and juice and remaining 1tsp harissa.
Toss together the sweet potato, pine nuts, prawns, dressing and baby
leaf salad.
SWEET CHILLI INFUSED BEETROOT AND CHICKEN WRAPS
MAKES 4 WRAPS
Spice up your lunchtime with this quick-and-easy recipe that’s perfect for sharing. Featuring sweet chilli infused beetroot teamed with creamy avocado, crunchy red onion and healthy wholemeal wraps, the whole family will keep coming back for more.
Preparation time: 10 minutes
Cooking time: n/a
150g cooked chicken
180g Sweet Chilli Infused Beetroot
avocado
red onion, finely sliced
4 wholemeal wraps
Handful Fresh & Naked lambs lettuce
Small bunch coriander leaves
Sweet chilli sauce to taste
Tear the chicken into pieces, slice the beetroot, slice the avocado and red onion. Put all the ingredients including the lettuce, coriander and sweet chilli sauce into separate bowls. Warm the wraps as per the pack instructions.
Take everything to the table and let everyone build their own wrap. To roll, fold the top and bottom in, then roll up from one side. With the seam downwards, slice diagonally across the middle. This way the filling will stay in the wrap as you eat.
See www.lovebeetroot.co.uk
COD AND WATERCRESS PARCELS
SERVES 2
On the table in under half an hour, these parcels are a quick and healthy supper. Cod and watercress together are a great source of omega 3 fatty acids and iron. Served on a bed of Mediterranean brown rice, this main course will keep you fuller for longer
Preparation Time: 10 minutes
Cooking Time: 20 minutes
250g cod (or other sustainable white fish)
85g (1 bag) watercress
2 cloves of garlic, peeled
1 green chilli, chopped
2 slices of Parma ham
2tbsp olive oil
1tbsp balsamic vinegar
150g brown rice
1 small red onion, diced
50g sundried tomatoes, chopped
50g black olives, stoned and chopped
Black pepper
Preheat the oven to 180°C/160°C fan.
Take the cod and pile a quarter of the watercress along the top of the two fillets (reserving the rest for later) along with the chilli and garlic. Carefully wrap the cod and its topping in the slices of Parma ham. Place on a baking tray and sprinkle with the olive oil and balsamic vinegar. Bake for 15 minutes or until the cod is cooked through.
Bring 360ml of water to the boil. Add the brown rice, stir and leave to simmer for 15-20 minutes until the water is all absorbed and the rice cooked.
Add the onion, tomato and olives to a hot pan and lightly saute. Once the rice is cooked, add to the pan and mix together, adding pepper to taste.
Spoon some of the brown rice mixture on to a plate. Place the remaining watercress on top. Remove the cod from the oven and place on top.