Your complexion will thank you for these delicious dishes packed with antioxidants and collagen boosters
COMPILED BY: AMANDA JAMES. RECIPES AND PHOTOS: FUTURECONTENTHUB.COM
UNDER 500 CALS
Cured trout with broccoli salad
SERVES 4
Served with an omega-rich salad, this easy, cured trout is full of collagen-boosting amino acids for plump and radiant skin.
YOU WILL NEED
50g sea salt
25g caster sugar
2tbsp gin
Small bunch flat-leaf parsley, roughly chopped
½tsp caraway seeds, toasted
¾tsp black peppercorns
2 large trout, filleted and pin-boned (ask your fishmonger to do this)
For the dressing:
2tsp caster sugar
1tbsp Dijon mustard
2tbsp olive oil
250g tenderstem broccoli, blanched
75g whole blanched almonds, toasted
2 ripe avocados, cut into chunks
1 In a food processor, whizz together the salt, sugar, gin, parsley, caraway seeds and peppercorns to form a paste. Then set aside. Spread a long piece of cling film out on a worktop. Put the trout fillets on top, skin-side down. Rub the paste into the flesh and sandwich the fillets together in pairs, so that the skin is on the outside. Wrap tightly and put into a nonmetallic dish. Weigh down with a board or weight and tins on top, then leave to cure in the fridge for a minimum of 24 hrs. Turn the trout twice during this time. Then drain off the excess liquid that will be drawn out by the salt. To make the dressing, mix the sugar with the mustard and olive oil until smooth, then set aside.
4 When ready to serve, rinse the trout under running cold water and pat dry with kitchen paper. Slice thinly at an angle with a sharp knife.
5 Toss the broccoli, almonds and avocado in the dressing and serve with the trout slices.
TIP IF YOU DON’T FANCY CURING THE FISH YOURSELF, INSTEAD SERVE THE SALAD WITH SHOP-BOUGHT CURED SALMON OR GRILLED OILY FISH (IDEALLY SKIN ON)
PREP: 25 MINS, PLUS CURING OVERNIGHT CALS: 471 FAT: 35G SAT FAT: 6G CARBS: 7G
Roasted chicken and chorizo with sweet potatoes
SERVES 6
Sweet potatoes are a great source of vitamins A and C, which encourage collagen production and contain anti-inflammatory properties.
YOU WILL NEED
6 boneless chicken thighs
1-2tsp smoked paprika
3 red onions, cut into wedges
3 cloves garlic
3 sprigs rosemary
300g chorizo, cut into chunks
3 sweet potatoes, cut into chunks
2tbsp olive oil
250g cherry tomatoes on the vine
1 red pepper, cut into chunks
250g baby spinach leaves
1 Heat the oven to 180C Fan/Gas 6. In a bowl, toss together the chicken with the paprika and some seasoning. Put into a roasting tin.
