1、Spring onion quesadillas with guacamole salad

This speedy vegetarian lunch or supper is packed with calcium, folate, vitamin C and iron - serve with an avocado and pumpkin seed salad

Spring onion quesadillas with guacamole salad recipe

Ingredients

Method

Cook for 2-3 mins until just tender, then drain and run under very cold water. Set aside on some kitchen paper. Toast the pumpkin seeds for 1-2 mins in a hot, dry pan until slightly golden. Tip into a bowl and leave to cool.
  • Heat a griddle pan on a high heat. Drizzle the spring onions with 1 tsp olive oil and season. Griddle for 2 mins each side until lightly charred. Lay out a tortilla and place the spring onions across, top to tail. Scatter over the jalapeños and the cheese. Top with the other tortilla and press together. Cook in the griddle pan for 1-2 mins each side, turning carefully, until the cheese has melted and the tortilla is crisp.
  • Meanwhile, whizz together the remaining oil, the avocado, lime juice, coriander and 1 tbsp water. Season the dressing before tossing with the cucumber and lettuce. Sprinkle with pumpkin seeds and the remaining coriander leaves. Cut the quesadilla in quarters and serve with the salad.

  • https://www.truecookbook.com/recipe/spring-onion-quesadillas-with-guacamole-salad-9928/

    2、Miso pollock with cucumber & spring onion salad

    Swap cod for a sustainable white fish like pollock and serve with Japanese flavours for a low-calorie supper you'll feel good about
    Miso pollock with cucumber & spring onion salad recipe

    Ingredients

    • 2 tbsp white miso paste
    • 1 tsp low-sodium soy sauce
    • 4 tbsp rice wine vinegar
    • 2 x 125g skinless pollock fillets
    • 1 bunch spring onions, sliced diagonally
    • ½ cucumber, peeled into strips with a potato peeler
    • 140g/ 5oz beansprout
    • 100g/ 4oz radishes, sliced
    • 1 red chilli, chopped (deseeded if you like)
    • 3 limes, 2 juiced, 1 cut into wedges
    • 1 tsp sesame oil

    Method

    1. Mix together the miso paste, soy sauce and half the vinegar. Cover the fish in the marinade and leave for at least 15 mins, or ideally overnight in the fridge.
    2. Mix the spring onions, cucumber, beansprouts and radishes. Make a dressing with the chilli, lime juice and remaining vinegar. Pour over the salad and set aside while you cook the fish.
    3. Heat the sesame oil in a frying pan and cook the fish for 3-4 mins each side. Remove and transfer to a plate. Tip the marinade into the pan, bring to the boil and boil rapidly to reduce by half. Pour over the fish and serve with the salad.

    3、Cajun turkey salad with guacamole

    This quick supper is great for picky teenagers
    Cajun turkey salad with guacamole recipe

    Ingredients

    Method

    1. Heat a large frying pan or wok, sprinkle in the sesame seeds and toss them over a fairly high heat for about a minute until they’re slightly golden. Add the oil to the pan or wok, tip in the turkey, Cajun seasoning and red pepper and stir fry for about 5 minutes until the turkey turns from pink to white.
    2. While the turkey’s sizzling, divide the herb salad between four dinner plates then, as soon as the turkey’s done, spoon it over the salad, making sure to include all the spicy juices. Top each serving with a spoonful of guacamole, pile tortilla chips on the side of each plate and serve.

    4、Spring onion & halloumi bruschetta with carrot & saffron salsa

    An interesting new starter idea of fried cheese from Cyprus, crispy toasted sourdough bread and a carrot topping
    Spring onion & halloumi bruschetta with carrot & saffron salsa recipe

    Ingredients

    Method

    1. If you want to reduce the saltiness of the halloumi, soak it for two hours beforehand in cold water.
    2. Cut the halloumi evenly into 8 slices across the width of the cheese. Heat oven to 200C/180C fan/gas 6. Toss the carrots together with the olive oil, saffron, lemon juice and some seasoning. Tip onto a baking tray and roast for 20 mins or until tender and golden. Leave to cool, then tip into a food processor with the almonds and coarsely blitz. Scrape the salsa out into a bowl and add the chopped coriander. Mix well and add more seasoning or lemon juice if needed.
    3. Heat the vegetable oil in a large pan. Thoroughly pat dry the halloumi slices. When the pan is hot, carefully place in the pan and cook over a medium heat until golden brown, then turn over and cook until the other side is golden.
    4. While the cheese is cooking, toast the sourdough, then rub one side with garlic. Place a piece of toast on each of 4 plates and top with 2 slices of halloumi. Add the spring onions to the pan and cook for a couple of mins on each side until wilting and a little golden. Put 3 spring onions on each halloumi-topped sourdough slice, then generously spoon over the carrot & saffron salsa. Serve with chicory leaves.

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