Smoked Salmon, Avocado and Beetroot on Spelt Loaf

This is so simple it doesn't really warrant a 'recipe' - it was just such a delicious lunch that I felt it would be a shame not to share it on here. It also raked in a fair few likes on our Instagram page so I thought it was only fair to share the dish in full! It only takes a few minutes to throw together and - ta dah - you have yourself a colourful, fresh, healthy and tasty plateful. This would make an ideal lunch, brunch or light supper that also provides a welcome contrast to the grey January days!

For one generous portion you will need…

2 slices smoked salmon

2 slices spelt loaf or another good crusty loaf e.g. rye or sourdough 

Soft cheese (I used Philadelphia)

1/2 an avocado

1 small pre-cooked beetroot (I use the vacuum packed ones sold in most supermarkets)

Fresh dill

Black pepper

1 wedge of fresh lemon

You will need to…

- Pop your slices of crusty bread into the toaster.

- Once toasted, spread each slice with a generous layer of soft cheese.

- Top with your smoked salmon and then scatter over sliced avocado and cubed beetroot.

- Sprinkle some fresh dill and ground black pepper on top.

- Squeeze over the fresh lemon wedge and serve.

Enjoy! C x

Puy Lentil and Quinoa Sumac Salad

With summer coming to a close, this salad is ideal for the transition into autumn, being fresh and herby yet substantial and filling enough for the colder days to come. Despite containing big bunches of various different herbs, none overpower the dish, and together with the tangy sumac and citrus they manage to uplift the quinoa and Puy lentils - pulses which, lets be honest, can sometimes be lacking in the flavour department. As well as being delicious, this salad is also very nutritious - perfect for those of us who may have over-indulged a little on holiday... The recipe comes from Sabrina Ghayour's debut book Persiana which I found very inspiring and an ideal starting point if you're fairly new to Middle-Eastern cooking. Although it makes a great lunch or light meal by itself, this salad also works well as a side-dish with chicken or fish.

For a large bowl to serve 6-8 you will need…

200g quinoa

250g Puy lentils

500g cherry tomatoes, halved

100g flat leaf parsley, stalks and leaves finely chopped

20g coriander, stalks and leaves finely chopped

40g mint leaves, finely chopped 

1 bunch spring onions, finely sliced

4 tbsp olive oil

Juice of 2 large or 3 small lemons

1 heaped tbsp sumac

Salt & pepper to season

You will need to…

- Cook lentils and quinoa separately as per their packet instructions. Rinse well in cold water then drain and set aside to cool. N.B - When cooking quinoa be sure to toast it in a dry pan before simmering in water, as develops the nutty flavour. See our Quinoa Superfood Salad recipe for more instructions on this.

- Combine all the remaining ingredients in a large mixing bowl and season generously with salt and pepper. Add the cooked and cooled quinoa and lentils and mix well to endure everything is evenly coated in the dressing. Be sure to taste your salad and adjust seasonings to suit you.

- Refrigerate for a couple of hours before serving to allow all the flavours to develop.

 Enjoy! C x

Two Types Of Biscotti

This recipe for biscotti, a twice-baked Italian biscuit, is incredibly versatile, and once you have the basic dough (I use a Paul Hollywood recipe for this) you can tailor the additional flavours to suit your preferences by altering the type of nuts, dried fruits or citrus that you choose to include. These two recipes are my personal favourite combinations - I couldn't choose between the fresh lemon and the rich chocolate versions so had to include both! Despite looking both authentic and impressive, biscotti is really simple and easy to make. Although the Tuscans traditionally serve them at the end of a meal with a glass of Vin Santo, in our slightly less sun-drenched autumnal England I think they are best enjoyed as a tea-time treat, or a tasty accompaniment to a mid-morning coffee.

Chocolate, Almond and Cherry

Lemon, Pistachio and Cranberry

 For About 30 Biscuits You Will Need...

Basic Dough

250 g plain flour (280g if making the chocolate biscotti)
1/2 tsp baking powder
250g caster sugar
3 free-range eggs, beaten

Lemon, Pistachio & Cranberry Flavour

Zest of 1 lemon
100g whole blanched almonds, roughly chopped
120g shelled pistachios, roughly chopped
125g dried cranberries, roughly chopped

OR

Chocolate, Almond & Cherry Flavour

50g dark chocolate, melted and cooled
50g chocolate chips
50g dried sour cherries, chopped
100g blanched almonds, roughly chopped

You Will Need To...

- Preheat oven to 160C/325F.

- Make the biscotti base by combining the dry ingredients in a large mixing bowl, then gradually add the eggs and stir until it forms a dough. You probably won't need to use all the beaten egg so add it slowly - you don't want the dough to be sticky.

- Once you have a basic dough add in your additional flavours by stirring then kneading gently by hand until combined. If making the chocolate biscotti, add the melted chocolate along with the eggs and stir until the dough is evenly brown.

- Knead the mixture gently on a floured surface then cut in half and roll into two logs, each about 4 cm in diameter. Place on a lined tray about 5cm apart as the mixture will spread, and bake in your preheated oven for 30 minutes.

- Remove from oven and leave to cool for about 10 minutes, then cut into slices and lay flat back on the tray. Bake for another 15-20 minutes, until dry throughout, turning over halfway through.

- Put the kettle on and enjoy!

C x