Carb Conscious Archives

Curry recipes

Lamb curry filling for bunny chow

1 hour, 20 minutes

Beans recipes

Green bean salad with red vinaigrette

20 minutes

Salad recipes

Prickly pear and pomegranate salad

Chickpea recipes

Chickpea and roast pepper salad

30 minutes

Chilled mango and cucumber salad

Chicken with smashed peas and broad beans

10 minutes

Ice cream

Roast strawberry coconut ice cream

30 minutes

Creamy chicken and mushrooms

20 minutes

Soup recipes

Bloody Mary soup

15 minutes

Asian recipes

Asian chicken and mango salad

1 hour, 15 minutes

Salad in a jar

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

1 x 100 g log of goat\'s cheese
1 T double-thick cream
40 g rocket or baby salad leaves
1 - 2 apples, cored and very finely sliced
2 celery sticks, scraped and very finely diced
a handful pine nuts, toasted
1 x 35 g punnet microgreens (beetroot and other microsalad leaves)

For the dressing, mix

1 ½ T sunflower oil
1 ½ T oliv eoil
1 T white wine vinegar
½ T honey
5 fresh mint leaves, finely chopped

Method

Mix the goat’s cheese with the double-thick cream to create a mixture with a thick, firm consistency. Roll into small balls and chill.

Layer the salad leaves, apple, celery and pine nuts in clean jars or glasses.

Roll the goat’s cheese balls in the microgreens and place on top of the salads.

Pour over the dressing and serve immediately.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Lamb curry filling for bunny chow

Green bean salad with red vinaigrette

Prickly pear and pomegranate salad

Chickpea and roast pepper salad

Chilled mango and cucumber salad

Chicken with smashed peas and broad beans

Roast strawberry coconut ice cream

Creamy chicken and mushrooms

Bloody Mary soup

Asian chicken and mango salad

Beef carpaccio

Salad in a jar

Salad in a jar

Ingredients

Method