It’s summer and yes, that means lots of us are more conscious of our diets, wanting to look our best for big events like weddings and beach holidays.
I always find it much easier to eat well at this time of year – the sunshine and better quality of produce make the healthy option so much more appealing.
That said, salads need to be carefully balanced to remain filling and not leave you feeling deprived. This blend of protein is packed with flavour and good fats, ensuring just that!
1 pkg baby salad
1 sweet potato
1/2 tsp smoked paprika
1tblsp olive oil
30g toasted peanuts
30g toasted pine nuts
40g fresh ginger
2 birds eye chilli’s
50ml olive oil
Seasoning to taste
Preheat oven to 200c
Cut the sweet potato into small cubes, place into a bowl and drizzle with the olive oil, add the paprika and a sprinkle sea salt.
Oven roast until golden and crisp (approximately 20 minutes), meanwhile, make the dressing…
Finely chop the chilli and ginger and put into a bowl. Add the toasted nuts, the lime juice and mix with the extra olive oil. Once the potato is cooked cool and layer with the dressing and spinach leaves and serve.
Inspired by my Mother & Grandmother, cooking has always part of my life.
With over 25-years in the industry, I have won many awards nationally and internationally representing the UK with The Craft Guild of Chefs culinary team.
My career has given me the opportunity to work in high-class establishments in London including The Reform club and Lanesborough Hotel.
I have dedicated my skills to designing and teaching a wide range of culinary courses at the UK’s leading hospitality schools.
These include Butlers Wharf Chef School, Mosimanns, Billingsgate fish school and currently the historic Westminster Kingsway College, where I specialise in teaching private chef courses for International students.
I have taught hundreds of students including many who have extremely successful careers including Fabulous Baker Brother Henry Herbert, author and Iron chef judge Sophie Michell, Sophie Wright cookery author, Chef and food stylist plus Ed Smith of Rocket & Squash – one of London’s top food bloggers.
Publications include six recipes in ‘A Class of Its Own’, articles for CHEF magazine, Tuco University magazine, and online magazines.
In my personal life, I’m a single Mum with a large family of four boys, daughter, granddaughter, a dog, and a cat.