I’m an ok cook; I do some things better than others. I make a great lemon tart (no cooking involved), good biscuits, great soups (just like my dad used to) and the rest is hit or miss. But today I was starving for proper healthy stuff and, even if I say so myself, I cooked up two winners. Here are the recipes.
Salmon Trout on Green Beans
Steam up some green beans, but keep them crunchy. Cut salmon into big, bite size chunks and rub with olive oil on both sides. Then make a sauce with soya sauce, lemon juice, sliced fresh ginger, sliced fresh red chillies, a teeny blob of honey, salt and pepper. Make a non-stick pan very, very hot and sear off the fish, skin side down for 15 seconds and then flip for about 5 secs. Take the pan off the heat and throw the sauce over the fish. Then leave it to bubble while you plate up the beans and then put the chunks of fish on top. Amazing.
Roast Beetroot Salad
Supper was roast beetroot salad and it was delish. Top and tail (and halve and quarter the big ones) a bag of raw beetroot. Smash up some coriander seeds, cumin seeds, dried red chillies, salt and pepper in a pestle and mortar. Toss in with your beetroot and about a tablespoon of olive oil and a squirt of balsamic vinegar. Add a sprig of rosemary and some fresh oregano and throw onto a baking tray. Bung in the oven for about half an hour at 180 degrees. Done. When they’re cool, toss green leaves, I love Woolies Italian salad mix, some feta and left over green beans and the beetroot together. Then drizzle with a teeny drop of olive oil and balsamic vinegar. Unbelievable. And healthy.