Following on from our ‘Eat your Greens’ blog, here we have 5 great recipes for your you and your greens.
Spinach with fish and tartare
Add a dash of olive oil to a hot pan, season some fresh fish fillets, i.e. salmon, cod or sea bass add to the pan and fry on a high heat for a few minutes either side until the fish is cooked to your liking. Remove from the pan. Add some spinach to the pan, season and cover, cook until the leaves have wilted slightly, about a minute. Remove the spinach and in the same pan add some creme fraiche, a squeeze of lemon, chopped capers, chopped parsley, chopped gherkins and a finely chopped shallot. Warm through very gently on a low heat, do not boil. Put the spinach on the centre of the plate, place the fish on top and spoon the sauce round the spinach.
Mixed leaf pesto
Put a mix of watercress, spinach, rocket and basil (approx 100g in total) into a food processor, pulse until the leaves are roughly chopped. Add 50g of pine nuts and a clove of garlic to the leaves and with the processor on slow add some olive oil until it has reached the consistency you like. Put into a large bowl and stir in 50g of grated Parmesan. Cook 300g of penne pasta or spaghetti in salted water, drain and add to the bowl of pasta, mix thoroughly and serve.
Rocket, pear and blue cheese salad
Peel and cut 2 pears into 8 slices each. Cook the pears in a pan in a little olive oil until browned on both sides. Put the pears aside and add a handful of walnuts to the pan, cook for a minute or two. Remove from the pan and add 150ml olive oil and 50ml of balsamic vinegar to he pan, heat gently and stir. Season some rocke in a bowl and toss with the dressing, arrange on a plate with the pears walnuts, then crumble some blue cheese over the salad.
Mango avocado and smoked chicken salad
Thinly slice a mango an avocado and a smoked chicken breast. Make a dressing of 1 tablespoon of orange juice, 1 tablespoon of lemon juice, 2 teaspoons of whole grain mustard, 2 tablespoons of olive oil, sea salt and freshly ground pepper. Toss some lambs lettuce with the dressing and arrange on a plate with the mango, avocado and chicken.
Watercress and potato soup
In a large saucepan gently cook a chopped onion and 200g of diced potatoes in some olive oil. When the potatoes are soft, add 1 litre of hot vegetable stock, bring to the boil then add 250g of watercress, when the watercress has wilted take the soup off he heat, take out the potatoes and leaves from he soup and blend until smooth, return to the soup, stir well and serve with a dollop of creme fraich and some chopped chives