Recipes

Beetroot and citrus fruits salad

 

Serves 4

• 4 small pre-packed, cooked beetroot
• 1 pink grapefruit
• 1 white grapefruit
• 1 orange
• 1 piece of fennel
• 3 tbsp of honey
• 1 tbsp of cider vinegar
• 3 sprigs of fresh thyme

 Peel all the fruit, remove any pips and break into segments.

Add the juice from the fruit into a small, hot pain and add the honey, the juice of the beetroot (from the pack), the thyme and the vinegar and bring to the boil. When boiling, remove from the heat and allow to cool.

Take a quarter of the fennel and chop finely. Add to the fruits. When the juice is cool, add it to the fruits. Chop the beetroot into quarters and add to the fruits. Can be served on a bed of mixed leaves, or on its own.

Pan Fried Salmon, Grilled Baby Aubergine and Asparagus served with fennel jus

Serves 4

• 1/4 fennel
• 1/2 lemon
• 4 portions of salmon
• 2 sprigs of thyme
• Olive oil
• 4 baby aubergine
• 24 asparagus
• 2 shallots

For the fennel jus:
Place the fennel, 2 tbsp olive oil, the thyme, garlic and the juice of 1/2 a lemon in a blender and blend until well mixed. Strain using a tea strainer, and place in a fridge for 10 minutes.

For the salmon:
In a hot frying pan, add 1 tbsp olive oil and the 2 shallots, finely chopped.

Cook the shallots for 4 minutes. While they are cooking, chop the baby aubergine in half and then add to the shallots after the 4 minutes. Cook for a further six minutes then add the asparagus and cook all together on a low heat for 7 minutes.

Remove the vegetables from the pan, and place the salmon pieces in the same pan. Cook for about 4 minutes on each side.

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