Summery Millet Salad

I made this salad to take with me at work as my lunch and I must say it was wonderful and so tasty. You can also do this with quinoa or couscous if you like. It is super-easy and super-quick to rustle up, cooking the millet grain is the longest cooking time for this recipe (about 20 minutes). This recipe is vegetarian but for a vegan version just omit the eggs. I adore eggs so I did put 2 hard boiled eggs in my salad but feel free to do one instead or none as I said before none. Anyway, do give it a go and if you have not tried millet grain before do try it, it is so good and I love its fluffy texture. You can do this for a light lunch or even as a side for your dinner (maybe a good steak). You can also take it with you to a BBQ. The following amounts are for one portion so double or quadruple the ingredients for a larger serving. For one portion you will need...

• 60g millet grain, washed
• 1 or 2 hard boiled eggs, chopped (optional)
• 1 tomato, diced
• 1tbsp sliced jalapenos
• 6 green olives
• 2 tsp capers, drained
• 3 sundried tomatoes, chopped (optional)
• ½ teaspoon dried mint
• A couple of fresh basil leaves
• Salt & pepper, to taste
• Sweet paprika, to taste
• Extra virgin olive oil, to taste

How to..

1. Start by cooking the millet by just adding it in plenty of boiling water. Simmer for 20 minutes and drain in a sieve. Whilst still in the sieve rinse the cooked millet grain under a running cold water tap to cool it down. 
2. When cool enough add all the other ingredients, including the salt, pepper, sweet paprika and olive oil to your taste and stir carefully to combine. 
3. This is now ready to serve.

Enjoy!!

R&A

Crunchy Summer Berries Breakfast

My breakfast is rarely the same and considering that berries at the minute are in season, I felt like giving my cornflakes bowl a new take...rather than the boring cornflakes and milk. I added some berries, yoghurt and topped it with ground flaxseed for extra nutrition.

Mmmm...delicious!!  You should give this a go to give your breakfast a different take. You will need...

• 2 cups Cornflakes (or as many as you want)
• 5 Strawberries, halved
• 6 Blueberries
• 2 tablespoons Strawberry Yoghurt
• Ground flaxseed [linseed]

How to...

In a cereal bowl put the cornflakes, spoon the yoghurt on top, toss the berries in and sprinkle generously with the ground flaxseed. Serve!

Enjoy!!

R&A

Strawberry & Goat Cheese Salad - Salade Fraises et Chèvre

Amanda and myself were browsing for ideas for our weekly menu and we wanted a fresh summery salad. After gathering lots of ideas, Amanda came across a vlogger that used strawberries in her salad and we said why not...let's have a go! A summer salad with the most famous summer fruit of them all...the juicy strawberry! To accompany it some creamy and mellow French goat cheese. As dressing nothing too complicated...just some extra virgin olive oil and some balsamic vinegar. We had it as a light supper but it can easily be eaten as a quick lunch as well! Give it a go...it was a combination made in heaven. For 2 salads as suppers you will need...

• 1/2 Iceberg lettuce, washed and chopped roughly or any salad leaves
• 1 French Goat cheese, sliced [about 150g]
• 6-8 large strawberries, sliced
• 1 large ripe avocado, sliced
• Toasted flaked almonds
• Fresh basil leaves
• Extra Virgin Olive oil
• Balsamic vinegar

How to...

1. Start by toasting the almond flakes in a small dry pan, stir them occasionally to make sure they do not get burnt, about 5 minute. now divide the lettuce between two plates. 
2. Lay the strawberries, goat cheese and avocado on top of the lettuce. 
3. Sprinkle the toasted flaked almonds and put a couple of basil leaves. 
4. Dress with the olive oil and balsamic vinegar and serve.

Enjoy!!

R&A

Seafood Rice Salad

Summer is here and  there is nothing better than a delicious fresh rice salad. This is our favourite combination of ingredients. It tastes so fresh! We serve it with plain old fashioned salad cream!! You can use mayonnaise, more olive oil or even a vinaigrette. Give it a go...you can prepare this salad in advance and share it with your family and friends to a BBQ or party or even a picnic at the park or at the beach. It is very easy to prepare as the only cooking needed is cooking the rice. So, for 6-8 servings, you will need...

• 3 cups cold cooked rice [about 900g]
• 1 red or green pepper, diced
• 1 large tomato, deseeded and diced
• 2 spring onions, finely chopped
• 4 tbsp pitted green olives
• 120g smoked salmon, cut into small pieces
• 200g cooked prawns 
• 16 surimi sticks, sliced
• 175g cooked fresh mussels, without shell
• 1 tin (60g) anchovies, chopped (optional)
• Chopped fresh mint
• Chopped fresh coriander
• Half teaspoon dried marjoram
• Half teaspoon dried dill
• Some extra virgin olive oil
• Salad cream or mayonnaise, to serve
• Freshly ground black pepper, to taste

How to...

1. This has to be the easiest method ever.  Just put all the ingredients (apart from the salad cream or mayo) in a bowl.
2. Mix slowly with a plastic spoon.
3. Dress with the salad cream or mayonnaise.

Enjoy!!
R&A