All posts tagged “pescatarian

Courgetti salad with organic salmon & avocado

I hope had a lovely summer and got to sample many of the amazing foods mother nature had on offer for us! Now with autumn approaching we can expect more richness and deep colours not only our plates. If you take a walk through London’s… Read more


Courgetti salad with organic salmon and avocado – serves 2-3

200-300g of organic salmon
2-3 medium sized organic courgettes
2 spring onions
1/2 bag of fresh garden peas ( 1/2 cup per person)
2 ripe avocados
1-2 bags of Rocket, watercress or green salad of your choice
100-150g of brown rice vermicelli noodles ( 50g per person) – optional
A small bunch of coriander

For the marinade:
a small knob of fresh grated ginger
1/2 tbsp of brown rice miso paste
3-4 tbsp of tamari sauce
1 tbsp black sesame seeds

1 tbsp of tahini
1 tbsp of tamari sauce
1 tbsp of rice vinegar
2-3 tbsp of sesame oil
1/2 tsp of rice miso paste
1/2 clove of garlic & small piece (1cm) of ginger – grated or crushed with garlic press


Start with marinating the salmon, for a more intense flavour this is best done a couple of hours before cooking.  It still works making it straight away, so don’t worry if you don’t have hours for marinating. Simply mix the marinade ingredients well and pour over the salmon, turn the salmon a few times, so every part has been covered with the marinade. It is best to use a casserole dish you can bake the salmon in later on. Cover and keep in the fridge until you are ready to bake it in the oven.

Pre-heat the oven at 180C,  cover the casserole dish with tin foil before baking to keep the salmon moist, but make sure the foil does not touch the fish. Depending on the size and thickness bake for 15-20minutes or as instructed on the packaging.

Next prepare the dressing, simply put all ingredients in a jam jar, close lid tightly and shake until everything is mixed well.

Whilst the salmon is baking in the oven prepare the rest of the ingredients, slicing the spring onions and avocado, sprinkle some lemon juice on the sliced avocado, so it doesn’t turn brown.

You will need a spiralizer for the courgetti, but if you don’t have one, you can simply use a vegetable peeler and create courgette sheets.

courgettesheetsedited                 spiralizedcourgetti

Wash well before spiralizing the courgette including skin, which is the antioxidants rich part. If you would like to have the courgetti raw, then sprinkle with a pinch of sea salt and the juice of half a lemon and mix well, this may help to digest them easier. Otherwise steam together with the garden peas or warm up in a lightly oiled pan together with the spring onions, just before serving.

If you are adding the vermicelli, prepare them just before serving, they don’t take long, just follow the instruction on the packaging, which can vary.

Once the salmon is ready start preparing the plates, first create a salad bed, then top with courgetti, vermicelli, spring onions, garden peas, avocado and coriander, finally add the dressing- serve warm or cold.

Bon Appetit !

Sardine & green salad with tahini, ginger & tamari dressing

It’s March and snowdrops and crocuses are appearing everywhere. The best time to introduce salads back on the menu.  It’s still a bit early for getting a huge variety of colours going , so we will have to stick to 50 shades of green which… Read more


Sardine & green salad with tahini-tamari & ginger dressing– serves 2-3

300g of  flower sprouts or kale
2 heads of little gem lettuce
1/2 leek ( spring onions work very well too, if in season)
1-2 ripe avocados
Juice of 1/2 lemon
1-2 cans of sardines in oil or brine
1 cup of red quinoa

To garnish
2 tbsp of walnuts ( ideally soaked in filtered water for 2 hours)
2 tbsp of cashew nuts ( ideally soaked in filtered water for 4 hours)
1 tbsp of pumpkin seeds ( ideally soaked in filtered water for 2 hours)
1 bunch of fresh coriander

For the dressing
1 tbsp of tahini
2 tbsp of sesame seed oil & 1 tbsp of hemp oil
1/2-1 tbsp tamari sauce
1-2 tbsp of rice or white wine vinegar
1/2 tsp of miso paste (optional)
small piece of ginger & 1/2 a clove of garlic ( grated or crushed with garlic press)

I usually start with preparing the dressing, using a small jar with a lid, so I can give the dressing a good shake and keep any left over in the fridge. It’s very simple just add all ingredients to the jar, stir well , so the tahini mixes completely with the rest of the ingredients, then put the lid on, shake well and set aside.


Next rinse the quinoa and cook as per cooking instructions. The cooking process should take around 10-15 minutes and should give you enough time to prepare the rest of the salad.

Wash the flour sprouts, dry off slightly, tear off the tiny leaves and place in a salad bowl. Please don’t throw the hard stems away, you can use them for your next juice ( keep in a damp towel in the fridge, use within two days). Pour the lemon juice and a pinch of sea salt over the leaves and massage in well. This helps breaking down the fiber, making the greens more tender and easier to digest. This step is only necessary if you are using flour sprouts or kale as their leaves are tougher than regular salad leaves.

Next wash the gem lettuce and cut into stripes;  wash, dry off and slice the leeks and add to the bowl together with the gem lettuce and gently mix all together.


Prepare the avocado, cut through the middle, open, remove the pip and skin, then cut through the length in the middle and then slice, that way you get nice similar sized pieces, add to the bowl together with the dressing and give it a good but careful mix.

Next prepare the fish, drain the oil or brine, remove any fish bones from the center and tear  into pieces on top of the salad.


Finally fold the fish under the salad mix with two wooden spoons (I usually like using my hands but this one is a bit messy).

Serve with or without a boiled egg, a hand full of chopped soaked nuts and fresh coriander leaves. The salad is a great sandwich filling too, perfect for work lunches. Bon appetite  !!

Fishcakes with chia & linseed crust

Another week has flown by, I have been working on an assignment and was ueber-happy to be spending some time in the kitchen rather than at my desk. This time was awarded with a real feeling of spring, the birds were singing, the light was… Read more

Fishcakes with linseed and chia crust -serves 2-3

250g of leftover roast vegetables ( e.g. potatoes, carrots, parsnip, onions etc)
150g of mackerel ( tinned or fresh) – other fish works too
4-6 tbsp of ground linseeds
2-3 tbsp of ground chia seeds ( chia & linseeds can be ground together)
1 medium sized egg
1 tsp of Dijon mustard ( English mustard works fine too, but use slightly less as it is hotter)
2 shallots (finely chopped- only add if there are no onions in your roast vegetables)
Himalayan Salt & pepper to taste
honey&mustard sauce ( just mix one tbsp of mustard, 1 tsp of honey- done)
Capers to garnish ( you can add a table spoon to the fish mix if you like , its quite delicious)

Mushy peas with mint
200-300 g of frozen peas
1-2 handful of fresh mint
1-2 tbsp of ghee or butter
Himalayan salt & pepper

Kale Salad
350 g of green and red kale ( washed and torn into smaller pieces)

Lemon dressing
Juice of half a lemon
2 tbsp of cold pressed olive oil
2 tsp of balsamic vinegar
1/2 tsp of Dijon or English mustard
1/2 tsp of honey
Himalayan salt&pepper to taste

Mash the left over roast vegetables, add shallots, salt, pepper, beaten egg and mix well. Then add the fish , this is best done in flaking it on top of the mashed ingredients and then carefully folding the fish into the mix, at this point fold in the capers if you are adding them .

Pre-heat the oven at 160c and lay out parchment paper on a roasting tray. Place the ground chia and linseed on a plate- season with salt and pepper. Use a large spoon to divide the mix and make equally sized balls , then one by one flatten with the palm of your hand and coat with the chia and linseed mix before placing them on the baking tray. Do this very carefully as the fishcakes are quite fragile at this point.  Bake for 30-45 minutes.

Prepare the kale salad by just adding the dressing to the washed and dried leaves, best to mix in a glass bowl. Massaging the dressing in well and leave until the fishcakes are ready to be served.

A few minutes before the cakes are done, put the frozen peas in boiling water, simmer for 2-3 minutes and drain well.  Add ghee or butter to the peas, salt & pepper and blend using a hand blender. You can also just mash them manually. Finely chop mint and fold under the mash and serve hot together with the fishcakes and kale salad. Garnish the fishcakes with honey & mustard sauce and capers –

Enjoy !!