Archives for the month of: March, 2016


After making my Harissa salmon last Friday I had a jar of Harissa to use up. These burgers were AMAZING. I made 4 big ones and had scoffed them within 24 hours.

[prep 10 mins, 25 min cooking time @ 170 degrees C / serves 4]

1) peel and chop one large sweet potato, place in a pan of boiling water and cook til soft.

2) in a large bowl, empty 2 tins of tuna. Grind in pepper, break an egg into it and add 2-3 tsp of Harissa paste.

3) mash the sweet potato and add to the tuna bowl, mix it all together.

4) set aside a plate and pour breadcrumbs on it – I used bashed up oat cakes and seeds as I’d run out of regular breadcrumbs.

5) wet your hands, form the fish mix into patties and place in the breadcrumbs.

6) place on a lined baking tray and bake for 20-25 mins at 170 degrees C.

Serve in a bun or with salad and a sprinkle of feta.

  
I made this in about 8 minutes this morning. I’ve got meetings over lunch and I’m out of the office all afternoon and wanted something I could just snack on throughout the day with pitta. It’s basically hummus, just with a different bean (are chickpeas beans? Who knows). A jar of sun dried tomatoes is the best here because their oil helps it become nice and smooth.

In a blender, place 1 rinsed tin of cannellini beans, 5 sun dried tomatoes and 2 dessert spoons of their oil, a good grind of black pepper. Whizz til at your desired consistency. I prefer it a little lumpy but scoopable with my pitta! 

 

 Last Friday I was debating what to make for ‘date night’, but having zero energy I was settled on fish and chips. On my way home from work, I remembered I had some Harissa paste in the cupboard and decided to go for something healthy. This was such an easy dinner, but with massive and satisfying flavours.

[2 mins prep / 20 mins @ 170 degrees C / serves 2]

1) place 2 salmon fillets in an oven proof dish and smother with Harissa. Place in the oven on 170 for 18-20 mins (til flaky).

2) chop and boil some mixed veg: carrots, broccoli, mange tout, mini sweetcorn.

3) cook couscous to packet instructions, drain the veg and stir in, sprinkle over ras-el-hanout, a Moroccan spice mix.

4) put the couscous and veg on a plate, place the salmon on top and sprinkle with feta and mixed seeds. Serve with salad – I went for spinach leaves.

Yum.