ALL · Duck · Healthy Eating Ideas · lunch/ light bites · Meat Dishes · Salads

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Using my Rainbow Carrots and lovely Beetroots from my local Farmers I wanted a lovely salad for lunch today as the sun was shining, I had recently bought some Smoked Duck Breast from my local farm store which was already cooked, so combining everything I had the most amazing Saturday lunch Salad.

 

1 Cooked Duck Breast (from Fencebay) – sliced

1 Carrot – sliced longways into thin strips

1 Beetroot – sliced thinly

Fresh Salad leaves (of your choice)

Small handful of Feta Cheese

Small handful of Walnuts

1 tbsp Balsamic Vinegar

1 tbsp Good Olive oil

1 tbsp Hoisin Sauce

 

  1. Mix together salad leaves, carrot, beetroot, balsamic vinegar and olive oil in a large bowl.
  2. Place salad mix onto a plate
  3. Top with crumbled feta cheese and sprinkle crushed walnuts over top.
  4. Place sliced Duck breast on top and drizzle Hoisin sauce over duck.

 

This is do tasty and quick, very healthy and amazing flavour sensation in your mouth. All in 5 minutes. Yummy!

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ALL · Combi Microwave Ideas · Healthy Eating Ideas · lunch/ light bites · Salads

Tasty Veg and Goats Cheese Salad

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Serves 1

1/2 Aubergine – Cubed

1/2 Red onion – diced

1 Tomato – cubed

1 tbsp lemon juice

1/2 garlic clove

1/4 tbsp Walnut oil

Salt & Pepper

1/4 cup of crumbled goats cheese

1/4 cup (30g) toasted walnuts – chopped

2 tbsp chopped parsley

1/2 tbsp sesame seeds

 

  1. To make the dressing mix the lemon juice, walnut oil and garlic in a bowl with salt and pepper.
  2. Steam the aubergine for 10 mins. Squeeze any excess water. (If you have a Luce Combi microwave use the vegetable setting to steam)
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  4. Combine the Aubergine, goat cheese, walnuts, tomato, red onion, and parsley in a large bowl with the dressing. Season with salt and pepper. Sprinkle the sesame seeds on top. Serve with a tasty glass of Chardonnay.

 

ALL · dinners · fish · Healthy Eating Ideas · Meat Dishes · Scottish Cuisine

Pan Fried Salmon with Veg & Herb infused Wild Rice

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Serves 1 Approx calories – 450

FOR THE SALMON

1 piece of Salmon

1 tsp butter

Small tbsp chopped chives and sage

Squeeze of lemon juice

Salt and pepper

1. Slight melt butter, Mix all ingredients together and rub into salmon.

2. Heat tbsp oil in a griddle pan and pan fry for about 6-7 mins until cooked through.

FOR RICE

50-60g wild rice

Handful green beans chopped

Red onion diced

1tsp thyme

1 tbsp chopped basil

1 tsp balsamic vinegar

Salt and pepper

6 walnuts chopped

4 baby plum tomatoes halved

Small portion goats cheese

2 fresh baby beetroots quartered

1. Cook rice in a pan of water for about 15 mins, 2 mins before ready add in the green beans.

2. Meanwhile fry the onion with the balsamic vinegar and thyme.

3. Add onion mix to rice once ready along with tomatoes, walnuts, beetroot and some basil mix through then crumble goats cheese on top and serve.

Yummy!