cookery
Beautiful food that tastes great and makes you feel good
Lemony chicken & quinoa bowl with watercress, cucumber & avocado
Serves 4
Ready in 30 mins, plus marinating
60ml unsweetened plain or coconut yoghurt
120ml extra-virgin olive oil
3 cloves garlic
2 lemons
Salt and freshly ground black pepper
4 x 115g boneless, skinless chicken breasts, cut into 2.5cm pieces
½ small shallot, peeled and finely minced
1tsp wholegrain mustard
1tsp honey
115g bunch watercress
300g cooked quinoa
1 cucumber, cut into 6mm half moons or slices
1 avocado, peeled and sliced Handful fresh mint
1 In a large bowl, combine the yoghurt and 60ml olive oil. Grate the garlic into the bowl, followed by the zest of 1 lemon. Season generously with salt and pepper. Stir to combine. Leave to marinate for 15 mins at room temperature or overnight in the fridge.
2 Roast the chicken: Preheat the oven to 220°C/gas 7. Arrange the chicken on a baking sheet. Bake for 15 mins, toss, and bake for another 5 mins, or until cooked through. Switch the oven to grill. Grill the chicken for 1-2 mins, until the chicken chars on the edges.
3 Make the lemony vinaigrette: Add the shallot to a small bowl or jar. Add the juice of 1 lemon, the whole-grain mustard, the remaining extra-virgin olive oil and the honey, and season generously with salt and pepper. Screw on the lid and give a good shake, or whisk to emulsify.
4 Assemble and serve: Trim the watercress from its root if still attached. Arrange the quinoa in a bowl, topped with the chicken. Snuggle in the watercress and cucumber and avocado. Serve drizzled with the vinaigrette, fresh mint, and serve with additional lemon wedges on the side.
A sparagus, pea & crispy leek frittata
Serves 8
Ready in 45 mins
Extra-virgin olive oil
½ bunch asparagus
12 large eggs Salt and freshly ground black pepper
75g English peas (frozen is fine)
2 handfuls baby rocket
55g soft young sheep’s milk cheese or feta Crispy leeks (see recipe below)
Chilli flakes (optional)
1 Preheat the oven to 220°C/gas 7. Heat 2tbsp oil in a cast-iron or frying pan (or use oil from the crispy leeks).
2 Shave the asparagus stalks as much as you can into thin ribbons using a Y-peeler. Cut any middle bits into 2.5cm pieces. Trim off the tips. Add the tips and bits to the pan and sauté briefly, about 1 min, until bright green. Add the ribbons and turn off the heat.
3 Whisk the eggs well in a large bowl and season with salt and pepper. Add the peas and one handful of the rocket and pour the eggs into the pan. Bring the heat back up to medium. Cook, moving everything around with a rubber spatula until the edges of the frittata are set, 5-7 mins.
