HEALTH KICK

This month I’ve gone meat free and healthy, with some great tasting gluten-free, easy to cook dishes, that are packed full of nutrition.

Recipes by Christian Gott

Pea Soup

Garden peas and are a great source of both protein and fibre, which help you feel satisfied after eating and help balance your blood-sugar levels.

Ingredients

• 200g frozen peas

• 2 large leeks, washed, trimmed, and thinly cut

• 2 medium baking potatoes, washed, peeled, and chopped

• 1 bag of baby spinach leaves, washed and drained

• 500ml vegetable stock

• 200g block of creamed coconut

• Juice of 1 lime

• A handful of fresh basil

• Sea salt and freshly ground black pepper

• Greek yoghurt and mint to serve

Method

1. In a large pan bring the leeks, potato, and stock to the boil, then allow to gently simmer for twenty minutes.

2. Add the peas and bring back to a simmer for five more minutes.

3. Remove from the heat and add the coconut and blitz with a hand blender or in a food processor until smooth.

4. Add the spinach, basil, salt and pepper, and lime juice and blitz again.

5. Pass through a fine sieve and return to the heat, check the seasoning, and serve, topped with yogurt and mint.

Homemade Falafel

These falafels can be made in advance and stored in the fridge and are the perfect addition to mezze plates, picnics, served in wraps, or added to salads.

Ingredients

• 400g tin of chickpeas, drained

• 1 medium onion, peeled and chopped

• 3 cloves of garlic, peeled and chopped

• A small handful of parsley

• A small handful of fresh coriander

• 1 tsp toasted sesame seeds

• 1 heaped tsp ground coriander

• ½ tsp ground cumin

• ½ tsp ground black pepper

• ½ tsp baking powder

• A generous pinch cayenne pepper

• A generous pinch sea salt

• Oil to fry

Method

1. Blitz the drained chickpeas, herbs, onion, garlic, spices, and salt in a food processor.

2. Carefully place into a bowl, cover with clingfilm, and refrigerate overnight.

3. Remove from fridge and using your hands mix through the baking powder and sesame seeds then measure out two tablespoons full and roll into a ball. Do this for all of the mix.

4. Pour a little oil into a heavy-bottomed frying pan and cook for around five minutes, turning so they are evenly cooked and coloured golden brown.

WATERMELON & FETA SALAD

Low in calories and carbohydrates this salad is full of flavour from the added herbs and chilli.

Ingredients

• ½ watermelon, peeled and cubed

• 2 large cucumbers, chopped

• 150g aged feta cheese, cubed

• 50g pumpkin seeds

• 50g radish, washed and sliced

• 2 tsp fresh mint, chopped

• 1 large red chilli, finely sliced

• Freshly squeezed juice of 1 lime

• 2tsp quality extra virgin olive oil

Method

Prepare all the ingredients and toss them together in a large salad bowl. Add a generous sprinkle of salt and freshly ground black pepper and serve immediately.