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

Peas, Watercress & Brown Shrimp on Toast

This is an adaptation of a Lindsey Bareham recipe that I tore out of a magazine a couple of years ago, and quickly became a favourite simple-yet-polished lunch in our household. As well as being relatively healthy and simple, with only a handful of ingredients needed, the blitzed watercress and pea mixture is really bright and fresh, and looks great on the plate. Despite being a good lunch dish, this would also work well in smaller quantities as a starter, or add more of everything to make into a light supper. If you can't find brown shrimps (Waitrose usually have a good supply) feel free to substitute them with prawns or crayfish. Although this is really quick to throw together it's worth noting that a good food processor or hand blender is essential to blitz your greens!

For two generous lunches you will need…

100g peas (fresh or frozen)

1 large handful of watercress

1 tsp Dijon mustard

2 tbsp extra virgin olive oil

1 tbsp cider vinegar

Salt & pepper

Knob of butter for the toast

2 slices of good sourdough bread

50-100g brown shrimps

Lemon to serve

You will need to…

- Cook the peas in boiling water, then drain and add to your food processor along with the watercress, mustard, olive oil and cider vinegar.

- Blitz until it becomes a thick herby sauce and season to taste. You might want to adjust the vinegar/oil balance too - I like it quite tangy.

- Toast your sourdough slices and butter generously.

- Spread with a thick layer of green paste and top with the shrimp. Serve with a wedge of lemon.

Enjoy! C x