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Shredded organic raw vegetables with baby spinach and hard-boiled organic eggs

Shredded organic raw vegetables with baby spinach and hard-boiled organic eggs

10 minutes

Grilled chicken thighs with spinach pasta

Chicken recipes

Grilled chicken thighs with spinach pasta

20 minutes

Caldeirada – Portuguese fish stew

Fish recipes

Caldeirada – Portuguese fish stew

About 1 hour

Prawn rissoles

New Year's

Prawn rissoles

45 minutes

Pasta with butter beans and fresh tuna

Pasta with butter beans and fresh tuna

15 minutes

Warm brinjal dip

Brinjal recipes

Warm brinjal dip

40 minutes

Oven-roasted red pepper and chilli bangers with lentil salad

Lentil recipes

Oven-roasted red pepper and chilli bangers with lentil salad

25 minutes

Chicken and parma ham steamed in garlic and parsley

10 minutes

Autumn vegetable stew with grilled cheese

Stew recipes

Autumn vegetable stew with grilled cheese

45 minutes

Salt crusted whole trout

Salt crusted whole trout

20 minutes

Stuffed lamb loin fillet with parmesan and caper crust

Stuffed lamb loin fillet with parmesan and caper crust

30 minutes

Tomato, olive, peach and parsley salsa

Tomato, olive, peach and parsley salsa

5 minutes

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Tomato, olive, peach and parsley salsa

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

4 ripe peaches
2 tomatoes, finely diced
1 red onion, finely diced
1 red pepper, chopped
70 g black olives, roughly chopped
½ jalapeño chilli, deseeded and finely chopped
2 T coriander, chopped
10 g Italian parsley, roughly chopped
juice of 1 lime
sea salt and freshly ground black pepper, to taste

Method

In a medium to hot pan, lightly char the skin of the peaches. Once cooled, stone and roughly chop into chunks. Combine with the remaining ingredients, season to taste and allow to infuse for 1 hour before serving.
Per serving: 558.5kJ, 2.7g protein, 2.4g fat, 23.8g carbs