HEALTHY RECIPES FOR WINTER



Recipe No.01

Green apple salad



Ingredients

  • 2 shallots, finely sliced

  • 1 tbsp vegetable oil

  • 5 sharp green apples, such as Granny Smiths, cored and cut into thin strips

  • 1 tbsp lime juice

  • 6 cherry tomatoes, cut into quarters

  • 2 tbsp dry roasted peanuts, crushed

  • handful coriander leaves, chopped


For the dressing


  • 1 garlic clove, finely chopped

  • 1 red chili, seeded and finely chopped

  • 1 tsp sugar

  • 1 tbsp fish sauce

  • juice 2 limes


Method


STEP 1


In a food processor, blend the garlic, chili, and sugar to a rough paste to produce the dressing. Season to taste after including the lime juice and fish sauce.


STEP 2


The shallots should be crisp and golden brown after about 5 minutes of frying in the oil. Once removed, drain on kitchen paper using a slotted spoon. Mix the tomatoes, dressing, and apple after tossing the apple in the lime juice. Place on plates, sprinkled with the coriander, crispy shallots, and peanuts.


Recipe No.02

Winter vegetable & lentil soup



Ingredients

  • 85g dried red lentils

  • 2 carrots, quartered lengthwise then diced

  • 3 sticks celery, sliced

  • 2 small leeks, sliced

  • 2 tbsp tomato purée

  • 1 tbsp fresh thyme leaves

  • 3 large garlic cloves, chopped

  • 1 tbsp vegetable bouillon powder

  • 1 heaped tsp ground coriander


Method


STEP 1


Pour each ingredient into a large pan. Stir well after adding 1 1/2  liters of hot water.


STEP 2


When the vegetables and lentils are cooked, cover and simmer for 30 minutes.


STEP 3


Pour soup into plates and serve immediately, or if you prefer a truly thick texture, puree a third of the soup in a food processor or with a hand blender.


Recipe No.03

Root veg lentil bowl with herb pistou


Ingredients

  • 600g leftover root veg (carrots and parsnips work well)

  • 1 tbsp rose harissa

  • 3 tbsp rapeseed oil

  • 150g baby spinach

  • ½ small bunch of coriander

  • ½ small bunch of mint

  • 1 small garlic clove

  • 30g mixed nuts, toasted and cooled

  • 1 lemon, zested and juiced

  • cooked puy lentils (or 2 x 250g pouches)


Method


STEP 1


Oven temperature set at 200°C/180°F/gas 6. The parsnips should be quartered lengthwise, and the carrots should be cut into chunks or, if they are little, halves. Season before tossing with the harissa and 1/2 tbsp oil. Place on a baking sheet, roasting for 40 to 45 minutes, or until tender. For the final five minutes, add the spinach and one tablespoon of water to wilt.


STEP 2


In a food processor, blend the remaining oil, the coriander, mint, garlic, and almonds until smooth. If necessary, add 1 tablespoon of water. Lemon zest and juice are added after seasoning.


STEP 3


Toss the lentils with the roots and spinach after thoroughly warming them in the microwave or in a pan with a little water. Add the pistou herb on top after spooning into bowls.



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