Heart friendly Archives

Seafood recipes

Crispy-skinned salmon

5 minutes

Fish recipes

Japanese-style seafood salad

10 minutes

Porridge recipes

Creamy oats with caramelised banana

Chickpea recipes

Pomegranate molasses-laced chickpea salad

Citrus recipes

Lemony roasted baby marrows

25–30 minutes

Muffin recipes

Oat, date and coconut muffins

15–20 minutes

Chilli recipes

Red lentil and chilli broth

20 - 25 minutes

Avocado, cucumber and fennel bulb salad with poppy-seed dressing

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes

Ingredients

2 avocados
8 baby cucumbers, sliced lengthways into 6 to 8 wedges
1 small bulb fennel, very finely sliced
3 T pumpkin seeds, roasted, to garnish
Fat-leaf parsley, chopped, to garnish

For the poppy-seed dressing, whisk together:

2 T white wine vinegar
6 T extra virgin olive oil
2 t poppy seeds
1 T chopped flat-leaf parsley
Sea salt and freshly ground black pepper, to taste
1 Fresh red chilli, finely sliced

Method

Slice the avocados lengthwise into 1 cmwide slices and dredge with dressing to prevent oxidisation.

Arrange on a serving platter, with the baby cucumber and fennel.

Drizzle over the remaining dressing, garnish with roast pumpkin seeds and parsley and serve.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Endive, fennel, celery and blue cheese salad

Crispy-skinned salmon

Japanese-style seafood salad

Creamy oats with caramelised banana

Pomegranate molasses-laced chickpea salad

Lemony roasted baby marrows

Oat, date and coconut muffins

Red lentil and chilli broth

Earl Grey couscous with spiced dried fruit compote

Orange and hazelnut salad

Artichoke and fresh pear salad

Avocado, cucumber and fennel bulb salad with poppy-seed dressing

Avocado, cucumber and fennel bulb salad with poppy-seed dressing

Ingredients

Method