Healthy recipes to kick start your New Year
Recipes Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.
lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet. Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting. Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.
Superhealthy salmon burgers Ingredients 4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks 2 tbsp Thai red curry paste
Superhealthy pizza
thumb-size piece fresh root ginger, grated
Ingredients
1 tsp soy sauce
100g each strong white and strong wholewheat flour
1 bunch coriander, half chopped, half leaves picked
1 tsp or 7g sachet easy-blend dried yeast
Healthy egg & chips
1 tsp vegetable oil lemon wedges, to serve
125ml warm water
For the salad 2 carrots
For the topping 200g can chopped tomatoes, juice drained
Ingredients
handful cherry tomatoes, halved
2 shallots, sliced
1 tsp golden caster sugar
1 large courgette, thinly sliced using a peeler
1 tbsp olive oil
Method
25g mozzarella, torn into pieces
2 tsp dried crushed oregano or 1 tsp fresh leaves
Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
1 tsp capers in brine, drained
200g small mushrooms
8 green olives, roughly chopped
4 eggs
1 garlic clove, finely chopped
Method
1 tbsp olive oil
Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 15 mins, add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.
half large or 1 small cucumber 2 tbsp white wine vinegar
2 tbsp chopped parsley, to serve Method
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Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a
500g potatoes, diced
Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.