Cotswold Life


- All recipes cour­tesy of the­

This dish is full of pro­tein and healthy fats, to start your day feel­ing sat­is­fied and keep you fu­elled un­til lunch.


Calo­ries per serv­ing: 312 Prep time: 10 min­utes Cook­ing time: 15 min­utes


½ av­o­cado, pit­ted

1 large free range egg SALSA

30g cherry toma­toes, quar­tered Fresh coriander, chopped

¼ red onion, diced

¼ lime, juiced

25g feta cheese, crum­bled

Av­o­cado and salmon are both rich in healthy fats, so are im­por­tant to in­clude in your diet on a reg­u­lar ba­sis. Thank­fully they are de­li­cious too!


Calo­ries per serv­ing: 520 Prep time: 12 min­utes Cook­ing time: 6-7 min­utes

These stuffed pep­pers make a great fill­ing veg­e­tar­ian meal. Add ex­tra veg­eta­bles or try dif­fer­ent types of cheeses (such as goat’s cheese or feta) for va­ri­ety.

Serves: 1

Calo­ries per serv­ing: 359

Prep time: 10 min­utes

Cook­ing time: 25 min­utes

1 red pep­per, halved and seeds re­moved

1 tbsp olive oil

75g moz­zarella cheese, grated 6 cherry toma­toes, halved Fresh basil leaves, chopped

Sea salt Black pep­per

• Pre­heat the oven to 220ºc. • Scoop out some of the av­o­cado half to make room for the egg. Keep the ex­tra av­o­cado for the salsa.

• Crack the egg into a mug, be­ing care­ful to keep the yolk in­tact. Ar­range the av­o­cado half in a bak­ing dish, rest­ing it along the edge so that it

½ av­o­cado, peeled, stoned and diced

4 cherry toma­toes, halved Fresh coriander, chopped ½ lime, juiced

1 tbsp olive oil

¼ tsp dried chilli flakes ¼ tsp pa­prika

150g salmon fillet*

½ lime, wedged

• Place the av­o­cado, cherry

¼ lemon, juiced

½ gar­lic clove, peeled and crushed

• Pre­heat the oven to 180°C, 350°F, gas mark 4. Line a bak­ing tray with bak­ing pa­per. • Next, toss the pep­per in half of the olive oil and then place it on the bak­ing tray.

won’t tip over. Gen­tly spoon the egg yolk into the av­o­cado hole, adding as much of the white that will fit. Gen­tly place a bak­ing dish in the pre­heated oven and bake un­til the egg is cooked, which will take about 15 min­utes.

• Mean­while, assem­ble the salsa. Com­bine the toma­toes, coriander, onion, lime juice, feta cheese and the left­over av­o­cado chunks. Sea­son with salt and pep­per, and serve topped with salsa.

toma­toes, coriander, lime juice and ½ tbsp of olive oil into a bowl. Toss to com­bine.

• Mix the chilli flakes and pa­prika to­gether in a small bowl. Place the salmon on a plate (skin side down) and driz­zle over re­main­ing olive oil. Press the pa­prika and chilli mix­ture onto the salmon.

• Pre­heat the grill (prefer­ably a BBQ grill or grill pan) to medium high. Once hot, place the salmon skin-side down onto the grill. Cook for 3-4 min­utes,

• Com­bine the moz­zarella, cherry toma­toes, gar­lic and basil leaves to­gether in a small bowl. Use this mix­ture to fill the pep­per halves.

• Driz­zle over the re­main­ing olive oil and then place the stuffed pep­per halves in the oven and bake for 20-25 min­utes. Re­move from the oven and then pour over the lemon juice.

and then turn and cook for an ad­di­tional 3 min­utes (or un­til the salmon is cooked through). • Serve the salmon with av­o­cado

salsa and a lime wedge.

* The great ma­jor­ity of salmon (and trout) in many coun­tries is farmed and this does af­fect the nu­tri­tion con­tent. We do en­cour­age lo­cal pro­duce, how­ever food in­tegrity is also im­por­tant. Get­ting to know your lo­cal fish­mon­ger will help you fur­ther un­der­stand the qual­ity and in­tegrity of your fish op­tions.

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