Here is my take on the French Fry Salad. A much healthier version and full of colourful salads. This is a super simple but tasty recipe that you could enjoy for lunch or dinner. I made this meal for myself and did a little bit of each salad I had in the fridge along with 2 potatoes. I have included examples below of how I prepared my salad below but you can do your’s however you like.
Recipe: Fries and Salad (serves 1)
1 sweet potato
1 white potato
Carrot – grated
Lettuce – finely sliced
Yellow pepper – finely diced
Spring onion – finely sliced
Red cabbage – finely diced
Cucumber – finely diced
Raddish – grated
Oil for frying
First thing is to prepare your salad, however you like (sliced, diced, chopped). Mix the salad together in a bowl and set aside.
Then, chop and wash the potatoes and allow to dry fully before frying in oil, drain off on a paper towel.
Hello everyone, I hope your Monday has been good! This recipe today is very similar to Sunday and if you liked that, then you’ll surely love this. It’s a similar theme but with broccoli and sweet potato fries on the side.
Recipe: Broccoli Wraps (serves 1)
Handful of broccoli – cut into bite sized peices
1 tbsp oil
Zest of 1/2 a lemon
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp chilli powder
Handful of sweetcorn
1/3 carrot – cut into sticks
Firstly, preheat the oven to gas mark 5/6 and take out an oven tray.
In a bowl mix together the washed broccoli, oil, zest, garlic, salt and chilli, then place in the oven for 15-20 minutes until cooked.
In the meantime, prepare the corn, toast the pine nuts and slice the carrots in a separate bowl.
Just before the broccoli is cooked, place the tortilla wrap in the oven for a few minutes.
Once everything is done, place the broccoli, salad and your preferred sauce in the centre of the wrap and fold into a parcel then cut in half and enjoy.
*If you are having sweet potatoes, these can be fried whilst the broccoli is in the oven.
Good Afternoon everyone! I hope your Sunday has been good so far. This recipe was one of my favourite vegetarian recipes because it was so simple but full of good flavour. It’s amazing what a little chilli, garlic and cumin will do to cauliflower, these wraps were packed with flavour and left me feeling full. You could also try this recipe using pitta bread instead of wraps.
Recipe: Spicy Cauliflower Wraps(serves 1)
1/2 tsp chilli powder
1/2 tsp garlic powder
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp salt
1/4 red onion – finely sliced
1/2 carrot – cut into sticks
1/5 cucumber – cut into sticks
Pine nuts – toasted
2x tortilla wraps
Preheat the oven to gas mark 5.
Wash and cut the cauliflower into bites sized chunks, put into a bowl and add the oil then season with the chilli, garlic, tumeric, cumin and salt.
Place the cauliflower onto a baking tray and cook for 35-45 minutes.
Sprinkle some pine nuts into a dry pan and fry until lightly golden, then leave to cool down.
In the meantime, prepare the salad, washing and slicing to your preferred way and mix together in another bowl.
5 minutes before the cauliflower is done, place the tortilla wraps in the oven to heat through.
When everything is done, fill your tortilla wraps with some salad and cauliflower and a squirt of your favourite sauce (I used tomato ketchup).
Fold the tortilla wraps into a parcel, slice in half and enjoy.
Hello everyone, I hope the weather is nice and warm wherever you are in the world. The UK has been pretty sunny this week and its great!
Following on from the vegetarian recipes, today features sweet potatoes which are a savior when eating vegetarian meals. It makes a change from normal potatoes and tastes delicious. Sweet potatoes are also very nutritional depending upon how they are cooked and provide the body with fibre, vitamin C and many other nutritional benefits.
As you can see in the image below, I ate the sweet potato with broccoli and sweetcorn which complimented the slight oiliness of the fried potato. These sweet potato balls were soft on the inside with a crispy outer layer and would go great in a wrap/tortilla.
Sweet Potato Balls recipe (serves 2-3)
3 sweet potatoes
1 tsp ground cumin
2 garlic gloves – crushed
2 tsp ground coriander
2 tbsp lemon juice
100g plain flour
Firstly, peel, wash and chop the potatoes, place in a pot of water and bring to the boil. Once cooked, leave to cool.
Mash the potatoes in a bowl and mix with the other ingredients.
Heat oil in a pan and once hot enough add spoonfuls of the potato mixture to the pan and fry until golden brown, roughly 7 minutes.