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Healthy food tastes better!

Who says healthy food has to taste bland?

Organic Bulgur Salad

Serves: 5

Ingredients

For the bulgur:

Bulgur 250 gm

• Water 300 ml
• Olive oil 1 tbsp
• Salt 10 gm

For the salad:

• Cherry tomato, diced (blend with10ml olive oil and keep aside)500 gm
• Radish, thinly sliced 150 gm
• Parsley, chopped 150 gm
• Mint leaves, chopped50 gm
• Lemon juice50 ml
• Garlic, finely chopped20 gm
• Olive oil 50 ml
• Iceberg lettuce, chopped100 gm
• Salt and pepper to taste

Method

In a bottom heavy saucepan, add the water, olive oil and salt, and bring to boil over high heat.

Take pan off the heat and stir in the bulgur with a wooden spatula to moisten evenly.

Wrap bulgur with cling film or place in container with a tight lid for ten minutes. Remove and fluff bulgur with a fork; set aside to refrigerate.

Add the radish, garlic and lemon juice to a mixing bowl.

Add the blended mixture of tomato and olive oil.

Pour in cooked bulgur along with roughly chopped lettuce, parsley and mint. Mix well.

Season with salt and pepper and serve.

Poached Salmon Sandwich

Serves: 2

Ingredients

Poaching stock for salmon:

• Water 500 ml
• Lemon 50 gm
• Salt and pepper to taste
• Onion, red, roughly chopped20 gm
• Garlic, roughly chopped 6 gm
• Salmon 100 gm

For the filling:

• Mixed leaves 20 gm
• Cherry tomato, quartered 40 gm
• Onion, red, finely sliced 20 gm
• Capers, chopped20 gm
• Red pepper, thickly julienned 25 gm
• Green pepper, thickly julienned 25 gm
• Dill weed, chopped 2 gm

For avocado oil:

• Avocado, ripe 70 gm
• Olive oil 30 ml
• Lemon juice 1 tbsp
• Salt and pepper to taste
• Baguette, sliced 
length-wise1 six-inch pc

Method

For the salmon: Place water in a pan seasoned with salt and pepper on medium heat.

Add the garlic and onion to the water. Squeeze the lemon juice in and add the rind too.

Bring water to boil; turn down to poaching temperature (60ºC).

Add the salmon and cook for 8 minutes until soft and tender. Remove from water and cool.

For the salad, mix all the ingredients, except the mixed leaves, together in a mixing bowl and set aside.

Place the avocado in a bowl along with the lemon juice, salt and pepper and mash well to a purée. Add the olive oil and mix well.

Flake the salmon and add to the bowl with the filling ingredients.

Add the avocado oil and mix well.

Place into a sliced baguette with little mixed leaves and serve with veggies on side.

Baked YogHurt

Serves: 2

Ingredients

• Plain yoghurt, skimmed 100 ml
• Cooking cream 100 ml
• Condensed milk 50 ml
• Berries, chopped to garnish

Method

Pour the ingredients into a mixing bowl and mix together.

Pour into baking bowl and place it onto a baking tray, with half an inch of water in the tray to create a steam bath.

Bake for 17 minutes at 180ºC.

Remove from the oven, cool down and refrigerate.

Serve chilled, topped with chopped berries.