Avocado and Chilli spread (V/GF)

I don't like Guacamole. I LOVE avocado, but sadly not in that form. So when it comes to smashed avocado toppings, sides or fillings, I make a variation that doesn't use lime (realised that it was the acidic element I don't enjoy).

For a light lunch, you can spread this on plain or salted rice cakes or dip in to with veggie crudites.

Avocado and Chilli Spread (Serves 2-3)

Ingredients

1 ripe avocado
4 spring onions, finely chopped
1 tbsp lighter than light mayonnaise
1 tbsp sweet chilli sauce
1 tsp sriracha sauce

Method

1. Shell out the flesh of the avocado into a bowl, add in all of the other ingredients and mix through with a fork. That's it!

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Warm Summer Salads & Jacket Wedge Chips (GF/DF) Vegan option too

Like most people, I have been really missing some of my favourite restaurants lately, but none more than a quirky little place by the beach that reflects our style and taste in food and drink perfectly.

My favourite summer dish there is 'Hot smoked salmon and strawberry salad with balsamic glaze', served with their signature 'Jacket wedge chips'.

I know it sounds a little strange and Masterchef judges would always say no to fish and fruit, but it works really well!

With no news on a delivery service anytime soon, I recreated the salad and side and I think they'd be proud. Salads should never be boring and I think mixing warm ingredients with the fresh and crisp vegetables works really well.

Salmon and Strawberry Salad (Serves 1)

Ingredients

1 lightly smoked fresh salmon fillet
1/2 bag of mixed baby salad leaves (I used rocket, chard and spinach)
1/3 cucumber, diced
2 celery sticks, chopped
1 small handful of ripe strawberries, cored and quartered
4 cherry tomatoes, quartered
2 tbsp balsamic glaze
2 tbsp light honey and mustard salad dressing

Method

1. Loosely wrap the salmon fillet in foil, place in a baking dish and cook at 180 degrees C in the oven for 15-18 minutes. Once cooked, flake apart the salmon and allow to cool a little. 
2. Place all your salad vegetables and strawberries into a mixing bowl, drizzle over your honey mustard dressing and lightly toss to mix the ingredients. 
3. Add the salmon flakes and carefully fold through the salad, try not to break up the fish. 
4. Arrange on a plate and drizzle over your balsamic glaze. 

Jacket Wedge Chips (Serves 2)

Ingredients

3 medium jacket potatoes

Frylight olive oil

1 tbsp Himalayan sea salt (Or rock salt)

1 tspBlack pepper

1 1/2 tsp Garlic granules

1 tsp Paprika

Method

1. Clean the potatoes and then quarter length ways with a sharp knife.
2. Place in a deep pan and cover with cold water. Bring to the boil and simmer for 10 minutes, then drain and pat lightly with a piece of kitchen roll. 
3. Place the wedges in an oven dish and spray with the oil so that they all have a light, but even coating.

1. Sprinkle the seasoning and spices across the wedges and place in to a preheated oven at 200 degrees C for 45 minutes, or until browned and crisp. The chips will probably need turning over once half way through. 

Vegan friendly warm summer salad (Serves 1)

Ingredients

1 small butternut squash, peeled, deseeded and cubed

1 courgette, sliced

1/2 bag mixed salad leaves

2 sticks celery, chopped

1/3 cucumber, diced

2 spring onions, sliced

1/2 cup mushrooms, sliced

2 tbsp balsamic glaze

Frylight

seasoning

1 tsp dried mixed herbs

Method

1. Preheat the oven to 200 degrees C. Place the squash and courgette in an oven dish, spray with a little frylight and sprinkle with the herbs and season. Cook for 25-30 mins until soft. Then allow to cool a little. 
2. In a large bowl, mix the salad vegetables together, add the cooked vegetables and fold through. 
3. Arrange on a plate and drizzle the glaze across the top to serve.