Get the Glow (14 page)

In a glass, whisk the juice of the lime with the garlic, ginger, tahini, chilli, and tamari, soy sauce or Liquid Aminos.

Put the kale and red pepper in a bowl. Pour the dressing over the kale salad, massaging the dressing into the kale so it wilts. Throw in the grated carrot and beansprouts.

Heat a griddle pan over a high heat. When it’s hot, sear the steaks for 3 minutes on each side. Let the beef rest for a few minutes, then slice it finely and layer it over the salad. Sprinkle over the sesame seeds and cashew nuts. Finely chop the basil and coriander and throw them over the top.

spring salad: grapefruit, smashed egg and asparagus

I love spring. It’s my birthday season and, more importantly, it’s spring fruit and vegetable season! Asparagus is great for detoxing the body, grapefruit is bursting with vitamin C and the eggs provide you with a protein kick.

serves 2

1 small cos lettuce, stalk removed and leaves separated

1 ruby grapefruit, skin and pith removed, sliced lengthways into 1cm slices

1 bunch asparagus, ends removed

zest and juice of 1 lemon

1 handful fresh coriander, finely chopped

4 eggs

2 tsp smoked paprika

2 tsp chilli flakes

3 tsp olive oil

salt

Arrange the lettuce leaves on two serving plates. Lay the grapefruit slices over the lettuce.

Steam the asparagus spears for 5 minutes, then throw them over the salad. Sprinkle the lemon zest and juice and the coriander over the salad too.

Half-fill a pan with boiling water, and gently drop in the eggs one by one (make sure the water covers them). Boil the eggs for 5 minutes (for runny) and up to 9 minutes (for hard-boiled). Remove the eggs from the pan, and run them under cold water to cool. Crack the shell all around gently with a spoon, and keep the eggs under a little cold running water while you peel off the shell.

Spread the paprika, a pinch of salt and the chilli flakes over a plate, and rub the eggs into this mixture until they are evenly covered.

Cut the eggs in half over the salad, drizzle over the olive oil, add a pinch of salt, and eat immediately.

summer salad: grilled nectarine, parma ham and runner bean

This is my summer salad, and it beautifully marries the sweet flavour of nectarine with the salty prosciutto. The texture of the cured meat alongside its softer counterparts really allows this summer salad to live up to its name.

serves 2

150g runner beans, sliced

2 nectarines

30g watercress

30g rocket

100g Parma ham

50g feta cheese, sliced

2 tbsp sesame seeds (optional)

3 tbsp Honey and Mustard Dressing (see
here
)

salt and pepper

Pop the beans into a pan with a little water and a pinch of salt, and steam for 5 minutes.

Cut the nectarines into eighths, put them on a griddle pan over a medium heat, and griddle for 2 minutes on each side.

Put the watercress and rocket into a bowl and mix them together. Scatter the rest of the ingredients over the top, then pour over the dressing and finish with some cracked black pepper.

autumn salad: mexican bbq grilled corn and quinoa, with chilli salsa

As autumn kicks in and the temperature drops, I prefer a salad with a bit of a kick. Paprika and cayenne take to quinoa amazingly, giving the zingy heat I crave. And because the corn is barbecued in coconut oil, it gives you some extra-nutritious goodness.

serves 2

125g quinoa

200ml water

2 tbsp coconut oil or butter, melted

1 tsp smoked paprika

1 tsp cayenne pepper

2 corn cobs, outer leaves removed

200g cherry tomatoes, diced into tiny squares

1 red pepper, diced into tiny squares

1 green pepper, diced into tiny squares

2 tbsp cider vinegar

1 tbsp olive oil

100g fresh coriander, finely chopped

6 tbsp Greek yoghurt

juice of 1 lime

1 avocado, peeled, stoned and cut into chunks

salt and pepper

Put the quinoa in a saucepan with the water and a pinch of salt. Bring it to the boil, then turn the heat down and let it gently simmer for 12–15 minutes, or until all the water has been absorbed.

Heat a griddle pan over a medium heat. Meanwhile, mix the melted coconut oil or butter, smoked paprika, cayenne and a pinch of salt and freshly ground pepper. Brush the spiced oil evenly over both corn cobs. Wrap them in foil and griddle them, rotating every few minutes, for 20 minutes, or until cooked. Unwrap the corn, let it cool, then use a knife to cut the corn away from the cob.

To make the salsa, put the tomatoes and pepper into a bowl, then dress them with the cider vinegar, olive oil and a pinch of salt.

Mix the chopped coriander through the quinoa with the yoghurt, lime juice, a pinch of salt and some freshly ground pepper. Throw the corn over the quinoa, then the salsa, and finally scatter the avocado chunks on top.

winter salad: shaved brussels sprouts, cauliflower rice and pomegranate

This salad is the perfect way to jazz up your sprouts. I love the richness of pomegranates teamed with the crunchy pecan nuts. Shaving your sprouts makes them soak up all the juices and gives them a fun texture.

serves 2

100g Brussels sprouts

½ cauliflower, stalk removed and roughly chopped

2 tbsp coconut oil

zest and juice of 1 lemon

½ pomegranate

3 tbsp olive oil

1 tsp mustard

1 tbsp cider vinegar

3 tbsp halved pecan nuts

salt and pepper

Shred the Brussels sprouts in a food processor or use a mandoline. Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency. Heat the coconut oil and a pinch of salt in a large frying pan for 1 minute over a medium heat, then throw in the cauliflower and the sprouts. Sauté the vegetables for 3 minutes, then transfer to a bowl. Stir in the lemon zest and juice, and set aside to let this soak in.

Bash out the pomegranate seeds with a spoon, then remove the white pith and sprinkle them over the top of the veg.

In a jam jar shake the olive oil, mustard, vinegar and a pinch of salt.

Throw this over everything at the end, along with the pecans.

grilled chicken, roasted lemon and olive salad

This has a lovely taste of the Middle East, with protein from chicken, tang from cumin-spiced yoghurt and acidity coming from the ripe olives and burnt lemon. This recipe always reminds me of Israel.

serves 2

2 large chicken breasts

1 large clove garlic, crushed

1 tsp ground cumin

1 tbsp coconut oil or butter, melted

1 lemon

4 tbsp natural yoghurt

2 tbsp olive oil

1 cos lettuce, stalk removed and sliced lengthways into 1cm strips

10 large green olives, halved

4 tbsp pine nuts, toasted

Rub the chicken in the garlic, cumin and coconut oil or butter. Heat a griddle pan over a medium heat for a few minutes, then put the chicken on it and griddle for 6 minutes on each side, turning every minute, until the chicken is cooked through.

Zest the lemon and thoroughly mix the zest with the yoghurt and olive oil. Thinly slice the lemon and put it on the griddle alongside the chicken for a minute or so on each side.

Put the cos lettuce strips and olive halves in two serving bowls, then thinly slice the griddled chicken and scatter over the bowls of salad with the yoghurt dressing, roasted lemon and pine nuts.