Sam I Am's Super Salad
No, not green eggs and ham, but a similarly odd combination of ingredients and colours makes up this salad. But, just like in the Seuss classic, if you try this salad you just might find it delicious.
Ingredient:
2 bags of rocket
2 red peppers
1 tin of chickpeas
Handful of black olives without the pits
2 balls of mozarella cheese
Olive oil
Balsamic vinegar
Salt
Pepper
Step one: Roast red peppers
Roast the red peppers by cutting them in half, taking the seeds out, brushing the insides and outsides with olive oil, dusting with salt and pepper, and putting under a very hot grill. They are ready when the skin is bubbly and black and the flesh is soft. Let cool, and then cut into long thin slices.
Step two: Assemble salad
Cut up the mozarella into bite-sized chunks, and the combine all of the ingredients except for the balsamic vinegar and olive oil.
Step three: Dress the salad
But two tablespoons of balsamic vinegar in, a similar amount of oil, and salt and pepper to taste. Serve with crusty bread. Enjoy!
Toasted Granola
3 mugs oats
Half a mug of dry, unsweetened coconut
Tbsp of rapeseed oil
A mug of the dried fruit of your choosing, cut into small pieces
A tsp of cinnamon
Tsp brown sugar
Two tbsp of pumpkin seeds
2 tbsp of honey
Put all the ingredients into a large freezer bag and shake it really quite thoroughly until the ingredients are evenly mixed. Grease a large baking sheet, and spread out the raw granola onto the baking sheet. Toast under a hot grill until the granola looks nice and browned, and your kitchen smells like how a warm duvet feels.
Simply lemon salmon
Salmon is one tasty fish, and also contains loads of Omega-3 fatty acids. This recipe is one of the simplest ways of cooking it, and as they say, you souldn't mess with perfection.
Ingredients
One filet of salmon per person (frozen or fresh)
Half a lemon per filet of salmon
Tsp of butter per salmon
Salt
Pepper
Heavy duty kitchen foil
Preheat the oven to 180C/350F/Gas Mark 4. To prepare the salmon, put the filet on a piece of the kitchen foil, and spread the butter on it. squeeze the lemon onto it, leaving the rind on top of the salmon. add a spinkle of salt and a dash of pepper, and close up the package by crunching the ends of the foil together above the lemon. Repeat this process with the remaining salmon. Put all the packages onto a baking sheet, and into the oven for 10 minutes initially - cooking time really vary between frozen and fresh salmon, and the cut of the filet. It's done when it flakes easily and isn't pink in the middle.