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Grilled Tilapia with Salsa (serves 2)


Ingredients:

• 2 fillets Tilapia
• 100g cooked sweet corn
• 1/2 mango 
• 1 Avocado 
• 1 Red Onion
• 1 Red Chili
• 1 Lime Zest and juice
• 2 Tbsp. Olive Oil
• 1 Tbsp. Sherry Vinegar
• Handful of Coriander Shoots


Method:
1. Lightly oil the tilapia fillets and grill on a medium to high heat for 4-6 mins until fish starts to flake naturally
2. To make the salsa finely dice all of the ingredients (approx. 1cm/1cm) 
3. Add the lime juice, oil and vinegar and mix well
4. Season to taste
5. To finish add Coriander shoots over the top


Fish Tacos with Chive Mayo (serves 2)


Ingredients:
• 2 fillets Tilapia
• 100g Breadcrumbs
• 100g Plain Flour
• 4 Eggs Whisked up
• 1 Tbsp. Milk


Method:
1. Cut the tilapia fillets into strips approx. 5cm/1cm 
2. Place the strips into flour seasoned with salt and pepper
3. Pat off any excess
4. Continue to add into whisked up egg and milk mixture, again drain off any excess
5. Finally add to breadcrumbs
6. Repeat process if needed or you want a extra crispy coating
7. Fry in vegetable oil at 170oC for 3-5 mins until coating is golden brown 
8. Drain off any excess oil, season with salt and place into Taco


Chive Mayo


Ingredients:
• 3 egg yolks
• 1 tbsp. English mustard
• 2 tbsp. cider vinegar
• 250 ml rapeseed oil
• 1 lemon zest and juice
• 1 bunch of Chives


Method:
1. Slowly whisk together eggs, vinegar and mustard until combined
2. Gradually in a steady stream start to add the oil allowing it to combine with the eggs
3. The mix will start to become thicker and of a shiny consistency the more oil is added
4. Add 1tbsp of water if it becomes too thick
5. Season to taste 
6. Add finely chopped chives
7. Assemble the tacos by place sliced lettuce and tomatoes tilapia goujon and serve with the chive mayo


Summer Salad (serves 4)


Ingredients:
• 500g Cooked Quinoa
• 50g Shelled Peas
• 50g Sugar snap peas 
• 50g Pomegranate seeds
• 2 Tbsp. Sunflower seeds - toasted
• 1 lemon-juice and zest
• 1 lime juice and zest
• 1 orange juice and zest
• 2 Tbsps. Olive Oil
• 20g Mint leaves - chopped
• 20g basil Leaves - chopped
• Salt and pepper to taste.


Garnish
• Micro Rocket Cress
• Pea shoots
• Micro radish cress
• Baby watercress
• Dress with 1 Tbsp. rapeseed oil 


Method:
1. Combine all in large bowl.
2. Scatter small handfuls of each garnish ingredient, once dressed.



Kale Salad


Ingredients:
• 1 kale mix
• Russian Red
• Green Dwarf
• 2 cucumbers, diced
• 125 g organic watercress, 


Method: 
1. Combine all the vegetables together and dress in Honey Mustard Dressing


Honey Mustard Dressing


Ingredients:
• 1 Tbsp. wholegrain mustard
• 1 Tbsp. honey
• 1 clove of garlic, crushed
• 1 tsp balsamic vinegar
• 6 Tbsp. organic sunflower oil

Method:
1. Whisk all the ingredients together till emulsified.