I Wasn't Expecting That

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Monday, 19 June 2017

2 Summer Recipes:Salad with Warm Pesto Whole Grain Croutons & Roasted Pepper, Courgette and Chicken Breast..


Salad with Warm Pesto Whole Grain Croutons:

This warm salad recipe shows that salads aren’t just for red hot Summer days, they’re just as good on those cold Summer days too.

For a slightly different flavour, try using sundried tomato paste instead of pesto. And for a protein hit, add in some quartered boiled eggs.


Ingredients:
  • 2 large red onions, cut into wedges
  • 1 tbsp cold pressed rapeseed oil
  • 2 tbsp balsamic vinegar
  • 1/2 granary baguette
  • 2tbsp pesto
  • 200g spinach
  • 150g cherry tomatoes, halved
Method:
  1. Preheat the oven to 200oC, gas mark 6.
  2. Place the onions, oil and 1 tbsp vinegar on a baking tray, toss together and roast for 15 minutes.
  3. For the croutons, tear the baguette into bite sized pieces and toss with the pesto until evenly coated. Scatter over the onions and bake for a further 10 minutes until golden.
  4. Meanwhile, mix the spinach, tomatoes and remaining vinegar together, toss in the onion and croutons and serve immediately.

Cooking Tips:
  • Try using sun dried tomato paste instead of pesto or try adding some quartered boiled eggs.


Roasted Pepper, Courgette and Chicken Breast:

Roasting the chicken and vegetables together makes this a super easy dish to cook – and it means there’s less washing up! You can vary the vegetables according to what’s in the season, just make sure they require a similar cooking time. Instead of chicken, try using a meaty fish fillet like cod or salmon.


Ingredients:
  • 200g quinoa
  • Zest and juice 1 lemon
  • 4 tomatoes, diced
  • 25g pack parsley, chopped
  • 4 x 200g cod loins
  • 2 tbsp cold-pressed rapeseed oil

Method:
  • Preheat the oven to 200°C, gas mark 6.
  • For the tabbouleh, cook the quinoa in boiling water for 15 minutes, drain and cool under cold water. Mix in the lemon juice, tomato and parsley. Season with black pepper.
  • Meanwhile, place the cod on a lightly greased baking tray. Mix together the rapeseed oil and lemon zest, season with black pepper and drizzle over the cod. Bake for 15-20 minutes until just cooked through.
  • Serve the cod on a bed of the quinoa tabbouleh.
Cooking Tips

Try swapping the quinoa with bulgur wheat or couscous.


Recipe and image c/o Rapeseed Oil Benefits.
Fancy trying this Salad with Warm Pesto Whole Grain Croutons or Roasted Pepper, Courgette and Chicken Breast recipe?

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