Pumpkin & Pecan salad

1 cup of cold roasted pumpkin

1/2 cup chopped pecans

1/2 butter lettuce

1/4 cup chopped corriander

drizzle of olive oil

Arrange lettuce on serving platter and top with pumpkin, sprinkle pecans and corriander and drizzle with olive oil. Serve and enjoy!

Rainbow Salad

This heavenly summer salad is sumptuous and really easy to prepare

1/4 cup quality balsamic vinegar

1/4 cup quality feta cheese (more…)

Brown rice and blueberry salad

Steam 2 cups medium grain brown rice. Allow to cool and pat dry with kitchen paper on a baking tray.

dry roast 1/2 cup peanuts and cool

250 grams dried blueberries

1/2 teaspoon powdered cinnamon

2 medium carrots peeled and grated

1/2 cup grated tasty cheese

mix all ingredients together while rice is warm and serve either warm, or refrigerate and serve cold. This is also great the next day.

Beetroot & Cumin salad

This nutritious crunchy salad is quick and easy to make

Ingredients:

2 raw beets

1 teaspoon cumin seeds

1 teaspoon olive oil

Method:

peel beets and chop into cubes about 1cm square

roll in olive oil and bake in a medium oven for about 30 minutes

sprinkle with cumin seeds and leave to cool.

For an extra treat drizzle with coconut cream and top with shredded coconut!

Thai Green Curry Chicken & Bean Sprout Salad

I have found the most yummy and easy to make Thai Green Curry Chicken and have expanded on it to make my own style of Pad Thai!

Ingredients

8 small chicken drumsticks (preferably organic)

2 tablespoons thai green curry paste

2 tablespoons shredded coconut

1 tablespoon brown sugar (I prefer less)

2 tablespoons water

Method

Make 3 slits in each drumstick and pat dry.

Mix all ingredients together in a large bowl and toss drumsticks through mixture. Cover and let sit for about 5 minutes then cook in medium preheated oven for about 45 minutes, turning once only during cooking time.

Serve on a bed of rice sprinkled with fresh cut coriander OR try my style of

Pad Thai (the lazy way)

Ingredients

250 grams fresh mung bean sprouts

250 grams salad greens

1 cup cooked flat rice noodles ( I usually leave raw rice noodles to soak in boiling water before I cook the chicken. then by the time the chicken is cooked so are the noodles)

2 tablespoons crushed peanuts

1 tablespoon fried red shallots (found in Asian food stores)

1 Tahiitian lime

Method

Toss first three ingredients together, then place on serving platter with wedges of lime and sprinkle with nuts and fried onion. Serve with chicken and enjoy!