Golden ginger pancakes

So I missed it. Shrove Tuesday that is, or Pancake day if you wish. This year, February the 28th, was the National Day of the Pancake. Fat, thin, puffed, rolled, however you take it, across the country Brits were flipping their pancakes for breakfast, lunch and dinner. I did have a pancake recipe planned, but for no other reason than I just didn’t get round to it, it wasn’t posted in time. Soz Guys.

Last Tuesday, eating pancakes for every meal of the day was of course allowed. It’s kinda obligatory as when else can you do it?? An indulgence that’s not frowned upon whether you’re 8 or 80, and if a whole jar of Nutella is consumed in one serving, no fingers will be pointed!! I’m not really a Nutella girl, my go-to is lemon and sugar however I updated it a little this year. Chunks of tart cheek-sucking blood orange and grapefruit, lemon juice and a good drizzle of local honey. That was swiftly followed by another spread liberally with the milk jam I spoke about in my last post. No need for an explanation, I’m sure you can all imagine the heavenlyness that graced my mouth.

Preceding the sweet pancakes there always has to be a savoury version in my house, and not too many as we don’t want to be too full for the MAIN event now do we?!? Obviously there’s no american pancakes allowed on pancake day, crepes are where it is at and so the batter doubles both for the savoury and the sweet. In the past I’ve made a version of the french galette, the crepes made from buckwheat flour a deep nutty smoky flour that when poured thin and crispy and wrapped around ham and Comte cheese sizzled under the grill with a handful of lemony spiked salad on the side, it’s simple, unadulterated but hits the spot. Or for the veggies, pear, cheddar, walnuts and some honey, or mushrooms spinach and a runny fried egg perched on top. Balances out the oncoming sugar-hit but leaves enough of a hole to eat at least one or two more pancakes!

Pancakes are a thing eaten worldwide, probably in every country, in many many different variations. So we all know the French crepe, and the American pancakes, thick fluffy and the size of your face. Hop across the continents to Asia where pancakes are a regular for breakfast. In South India there is the masala dosa. A pancake made by fermenting ground lentils and rice, spread so thinly you could read the newspaper through it, filled with a spiced potato mix and served with a lentil sambol and coconut chutney. Or in Sri Lanka there is the hopper. A coconut infused rice crepe with an egg cooked inside, topped with curries and chutneys. We all have grown up with the Chinese crispy duck pancakes, and one not so dissimilar is the banh xeo found in Vietnam. A coconut and turmeric spiced pancake typically stuffed with pork and prawns, mushrooms and raw crunchy vegetables alongside a dipping sauce heavy on the fish sauce called nuoc cham.

I wanted to stay seasonal this year, so for pancake day as the savoury course I opted for a spiced roast squash, sage and hazelnut pesto, spinach and some goats cheese (plus the sizzled chorizo for my dad, AKA meat fiend). We all enjoyed it so much it made me wonder why we don’t eat savoury pancakes more often, a brilliant way of cobbling together straggling leftovers from the fridge to make a wholly satisfying meal.

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Topped with blood orange and pink grapefruit, be pollen, sunflower seeds, yogurt, cashew butter, cinnamon and a drizzle of local raw honey

 

My recipe for you this time doesn’t actually involve crepes, sorry for the tease. Here’s a pancake recipe that can be used all year round, weekdays before work (yes they’re that quick) or for a long and relaxing weekend brunch. I threw this recipe together one morning, adapted from the two-ingredient pancakes I’m sure you’ve seen sneaking around on Pinterest. Originally it calls for one banana to two eggs, but by adding oats, bicarbonate of soda, spices, grated fresh ginger and ground linseeds it makes for an uber fluffy pancake.

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The banana in the batter makes them sweet so it’s not necessary to add any more sweetener, although a little drizzle of something never does any harm. Top with your favourite fruits, nut butter, chopped nuts or seeds and some yogurt and be prepared to lick the plate clean.

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Can you tell I was way too keen to get eating before I took these pictures?

 

Golden ginger pancakes

Serves 2-3 depending on your appetite

Ingredients

  • 1 large very ripe banana
  • 2 eggs
  • 1/2 cup of rolled oats
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1 inch piece ginger, peeled and finely grated
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp ground linseeds/flaxseeds
  • Milk, around 1/4 cup

Method

  1. Add all the ingredients except the milk to a high speed blender such as a Nutribullet and blend until a smooth very thick batter forms. Add the milk and blend again, if it is still too thick add a little more milk.
  2. If you don’t have a high speed blender, mash the banana well in a bowl and whisk in the eggs. Substitute the rolled oats for oat flour or any other flour of your choice (wholemeal would be nice) and whisk well along with all the other ingredients. Add enough milk to thin the batter slightly as before.
  3. Place a frying pan on a medium high heat and add some oil. Brush the oil round to coat the base of the pan. When it is hot add ladlefuls of the batter, I usually manage 3 or 4 in a large pan, trying to keep them in a round-ish shape. When the edges start to set and there are loads of little bubbles on the surface flip the pancakes and leave to cook for 1 or 2 minutes more.
  4. Whilst you finish cooking the rest of the pancakes, put the cooked ones on a plate and cover with a tea towel. Put in a low oven to keep warm.
  5. Once all the pancakes are cooked serve as many as you wish, piled with your favourite fruit and toppings.

 

Treat yourself with love,care and a nice breakfast, and a successful day will surely follow. Love and breakfast wishes (and a very, very belated Happy Pancake Day to you!!)

X

 

Beet tahini balls

When I was little, toast or cereal was the only thing on the cards for breakfast. Well thinking about it, it was almost always a big bowl of cereal. Toast was one of those things that sounded great beforehand, crisped and bronzed, slathered well with salted butter and a thin slick of ruby jam, BUT in reality a soggy piece of white loaf spread with flora and overly sweet strawberry jam. Nah never did it for me.

So bowl of cereal it was to break the fast. My eyes always shone at the sight of some Crunchy Nut Cornflakes, Shreddies, Rice Krispies or come winter warm Shredded Wheat or Weetabix with a sliced up banana. Now my mum was always a Sugar Puffs gal. If you’re new to the British cereal aisle, you’ll find them under the name of Honey Monster Puffs, a puffed wheat sweetened with sugar and honey. IN FACT, looking at the nutritional breakdown on the packet, containing 5 types of sugar, there are certainly better options out there.

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(On tasting these bars, my mum remarked how they are similar to Sugar Puffs, I’m hoping on a much more wholesome scale, but I will definitely take that as a good thing.)

Between me and my mum we’re both BIG fans of a good muesli bar (I’m not including my dad here because it’s near impossible to tempt him with a healthier treat, he’s only down for proper brownies and chocolate). I’ve attempted many in the past, and it really is hard to find a good one. Some granola bars are just way too dry, other ‘no-bake’ muesli bars too crumbly and fall apart, some using way too many dried dates or a big glug of maple syrup. I always return to the Muesli Bar from Green Kitchen Stories (on their desserts apps), they keep really well in the freezer and transport without turning into a mass of crumbs. If you fancy a baked bar, this Feelgood flapjack is lovely, just on the right side of sweetness, dipped into a cup of milk, crumbled on top of some yogurt or spread liberally with nut butter. Totally satisfying and moreish.

Now this recipe from Golubka Kitchen has been on my radar for quite a while now. Remember Rice Krispies Squares? The Rice Krispie snack glued together by a mass of marshmallows, this is slightly reminiscent of them. Gloriously magenta in colour, they use blended cooked beetroot to lend a slight earthiness as well as the mega hue. Oats and puffed brown rice make them more sustaining as a snack, and tahini and hazelnut butter lend a richness as well as a good dose of plant based protein. I added a handful of raisins for chewy nuggets, another of sunflower and pumpkin seeds for crunch and some cacao nibs for that 4pm much needed cacao hit.

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Note: The bars are best kept in the freezer and will keep there for a good few months, just take them out a few minutes before serving to soften. I have eaten some straight out the freezer but at room temperature is the best way to enjoy them. They are sticky and gooey and everything you want in a little snack bar. If you’re feeling fancy, drizzle with a little dark chocolate or some raw chocolate, i just rolled mine in whizzed up coconut flakes. The choice is yours.

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Beet Tahini Balls

Ingredients

  • 1 small beetroot, cooked (I roasted mine whole in its skin in foil, then peeled. However use vacuum packed if you can’t get fresh beets)
  • 1/2 cup soft dates, pitted
  • 1-2 tbsp plant based milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 1/2 cups rolled oats
  • 2 cups wholegrain puffs (I used brown rice, try buckwheat, quinoa)
  • 1/2 cup tahini (try to use a brand such as Meridian, its much thicker)
  • 2 tbsp other nut butter (I used hazelnut sunflower seed butter but anything else will work)
  • Handful cacao nibs
  • Handful sunflower seeds
  • Handful pumpkin seeds
  • Handful raisins
  • Large handful of desiccated coconut or coconut flakes

 

Method

  1. Make sure the beet is peeled, then chop up and put in the food processor with the dates, 1 tbsp of milk, vanilla extract and a pinch of salt. Whizz up to form a smooth paste, and add more milk if it is struggling and still lumpy.
  2. Tip into a large mixing bowl and add all the other ingredients except the desiccated coconut.
  3. Mix well to form a sticky mixture, if it’s too wet add another handful of oats or if i’ts too dry add a little more milk. It needs to come together in one big clump.
  4. Form into little rounded mounds, akin to a coconut macaroon. I find this easier by wetting my hands with water first. Sprinkle the coconut out on a plate and roll the balls in the coconut until evenly covered.
  5. Place on a few plates in the freezer for at least an hour to set, then transfer to a Tupperware where they will keep in the freezer for a few months.

I hope these will brighten up your snacking or on-the-hoof breakfasts.

With love

X

 

The #PSL but not as you know it

The past week here in the UK there has been notable chill in the air. It seems to have sprung on us rather suddenly. Yes it’s October, and yes it is Autumn, but nevertheless I’m sure we have all been relishing in the glorious sunshine that’s turned up a couple of months late.

The sunglasses are still in use, but now I’m fishing out my winter coats, thicker tights, roll neck jumpers and very soon knee high boots (mini squeal!) to beat the frosty breezes but still enjoying the outside air without the wish to be snuggled up in a duvet with a hot water bottle.

Living in Britain we are supposed to have four proper seasons but due to global warming we’re shifting towards the two season year. Spring for sure, you’ll see the lambs, the daffodils, waking up to sunlight in the early mornings pulls us out of hibernation. Autumn too, leaves browning on the trees and gathering in piles of hedgehog caves, the low sunlight that blinds your vision, English apples crisp and sprightly. Both these times are truly magical.

Summer and winter are on a different level. Never warm enough in July and August, no picnics in the parks or bbqs (or if you’re lucky wrapped up in blankets), your umbrella is constantly sodden by the torrential downpour and bohemian summer dresses and sandals stay packed in the cases until next year. Winter isn’t much different, cold dreary mornings that turn into dark nights, never cold enough for snow only that grey sludge that lasts an eternity, everyone suffering from SAD in desperate need for some vitamin D.

Autumn is by far my favourite, maybe due to it also being the season for my birthday (yay!), I’m sure many others also cherish these couple of months. The time to make the most of British berries, plums, pears, courgettes growing in abundance, the last of the tomatoes, game season, early carrots and the start of the root vegetables, all meaning warmth and comfort will soon be filling our mealtimes.

For many the arrival of Autumn also means it’s time for Starbucks to take over with the #psl. What on earth is that? Come on, surely you know it’s the Pumpkin Spice Latte. The drink that has landed on our soil after many years being a favourite of the Americans. They will find the excuse to put pumpkin in EVERYTHING. And then if it doesn’t contain actual pumpkin there will at least be pumpkin spice, cinnamon, nutmeg, ginger, cloves and allspice.

Image result for starbucks pumpkin spice latte

Being a Brit, pumpkin only means one thing, Halloween. Pumpkin pie isn’t something we’re eager to bake and serve slices of with a mound of cream, and I don’t see people stockpiling pumpkin flavoured treats at the supermarket. I’m talking pumpkin Oreos, pumpkin spice cream cheese, pumpkin spice almonds, pumpkin spice kale chips, pumpkin pie flavour vodka, pumpkin pie flavour crisps, the list is endless I could’ve gone on on and but I think we’ve had enough of that.

Image result for pumpkin oreos

We get it the Americans love pumpkin, so in homage to them and in my attempt to create something as warm and cosy as the #PSL whilst still giving you something nourishing and not laden with sugar, I’ve come up with this recipe.

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Somebody else say porridge? Yes another porridge recipe, but if you’re anything like me that’s all I crave this time of year.

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For the pumpkin element obviously using pumpkin would be ideal, but if you’ve ever attempted to cook the ones you can find in the supermarket you’ll well know that they’re grown more to be spooky than savoured. Instead I reached out for the humble butternut squash, or even sweet potato would work here. We’re looking for that earthy sweetness, and brilliant orange tone to bring this porridge to life. Spices are obligatory, then finely chopped medjool dates are stirred through for their caramelly sweetness meaning no added sugar is required. And of course what would porridge be without a swirl of nut butter, sunflower seed butter was what I opted for but go ahead with anything else, pecan butter would be INSANE, and of course peanut butter will always have a place in my heart.

 

Pumpkin Pie Porridge

Ingredients

Serves 1

  • 40g / 1/3 cup rolled oats
  • 1 tsp chia seeds
  • 125 ml / 1/2 cup water
  • 125ml / 1/2 cup plant based milk (I like oat or hemp)
  • 1/4 cup butternut squash, mashed**
  • 1/2 tsp ground cinnamon
  • Pinch of turmeric
  • Pinch of ginger
  • Small Grating of nutmeg
  • Pinch salt
  • 1-2 squishy medjool dates (I find them very sweet and one is enough but alter to suit your taste)
  • 1 tbsp nut butter

 

Method

** The squash needs to be prepared in advance, can be cooked and kept in the fridge for around 5 days, use leftovers in a soup, as a mash for dinner, stirred into hummus, as a spread on toast or crackers, or just for this porridge every morning.

Wash the whole squash and wrap in foil. Place in an oven set at 180C for at least an hour until tender. Leave to cool.

When required, cut in half length ways and remove the seeds in the rounder section, then scoop out the flesh with a spoon, leaving the skin behind.

  1. The night before if you wish mix the oats, chia seeds, water and milk in a bowl and leave to soak until the next day
  2. In the morning if the oats have been soaked pour into a saucepan, if you haven’t soaked the put the oats, chia, water and milk straight into a pan. Then add the salt, squash purée, cinnamon, turmeric, ginger and nutmeg and mix it all together.
  3. Place over a medium high heat until it starts to bubble, then turn down the heat to a low simmer and leave to cook for 5-10 minutes until thickened to your liking. Keep checking and stirring to make sure it’s not sticking to the bottom and add more milk if you prefer it looser.
  4. Tip into a bowl, swirl through your nut butter of choice and add the chopped medjool dates.
  5. Sprinkle with more cinnamon if you like, seeds, bee pollen and whatever else you fancy. If you want to go all out on that pumpkin pie vibe, add a dollop of yogurt, cows, goat or coconut, take your pick for some extra creaminess.

Enjoy in your dressing gown and slippers, a mug of green tea in one hand, the newspaper spread on the table and the porridge warming your belly.

Sending warmth and rosy cheeks your way

X

Not so plain plane food

I’m writing this post about being prepared for plane journeys whilst I’m sat at the airport, delayed. No I don’t have much food to eat just some fruit, nuts and a Rawbite bar, so there’ll be a desperate stop off in M&S when we eventually touch down in England. Don’t follow my lead folks! 

Croatia has been the destination for my jollys this summer, somewhere a bit different and new to explore.

I was meant to be here relaxing, but that didn’t happen, instead it was spent learning my driving theory (pray to the road gods), but when I’m back on home turf expect plenty of nattering about noshing. Not gonna lie, the reason I like to go on holiday is for trying new cuisines and searching for some local gems, I prefer it more than the lounging around all day, that makes my legs ache. Until then I want to write a post about travelling whilst still remaining healthy and not succumbing to the dreaded plane food, or popping open the Pringles at 5 o’clock in the morning.

It’s a post that’s commonly found on lifestyle and wellbeing blogs around this time of year. Like me you probably read them to get lots of ideas, for snacks, how to avoid ‘little miss hangry’, things to pack for when you get there, the necessities that most definitely won’t be provided but make life a hell of a lot easier. It also means more time sunbathing less time shopping in supermarkets.

(Anyone else LOVE foreign supermarkets or is it just me? Maybe it is, it can be bloody hard to know what you’re buying half the time, you can never find organic produce, and no one speaks a word of English, but hey that’s the whole fun of it!)

I know, you’re sick of hearing it, but the only way to avoid the microwave mush is preparation. Just a quick little plan and food prep in some tupperwares to stick in your carry on for when that grumble arrives, and when it comes boy does it moan loudly.

Maybe your flight is only a quick two hours up and down, or you’ve flown half way around the earth and lost an entire day. No matter how long the flight, you will have been up probably 3 or 4 hours before you even perch your bum on that airplane seat, it’s time for a nibble. QUICK

I’ve been recently to Manchester airport, so I know what shops are there and what options there are for that early morning breakfast. If you are ever in the UK you will probably be able to rely on Pret a Manger whether you’re gluten, dairy, sugar free or vegan, vegetarian or don’t care and want a bacon butty, they’ve got something for you. With two types of porridge on offer, one traditional and cooked with milk-SUPER creamy I can guarantee-the other a five grain which is both gluten and dairy free made from pinhead oats, amaranth, quinoa, brown and light flaxseeds all cooked in coconut water. There’s honey, a dried fruit and seed mix or berry compote to jazz it all up, and that’s a pretty good filling breakfast right there. There’s also breakfast sandwiches, pastries, yogurts and granola, fruit pots and açai bowls (which I am yet to try), the tea is lovely and I’ve heard the coffee is pretty darn good too. You won’t be spending a lot of money and will get something fresh and the majority is British and organic. That floats my boat. 

I believe if you know there’s a better option at the airport grab it whilst you can, maybe pick up a salad or grain bowl, some fruit or nuts. No you won’t want it then but you’ll wish you did a few hours later, or even plan further ahead for something to eat when you arrive at your hotel or apartment, you won’t know where anything will be and what shops or restaurants will have to offer, so something healthy and fulfilling to look forward to means one less thing to worry about. And for me flying is way too stressful as it is.

So, you’re flying from an airport where you know there are no decent cafes or restaurants, and you don’t want a plate of chips? Then meal prep away people!

If it’s breakfast I need to take then I usually go along the overnight chia oats route, but make it seriously thick. I’m terrified that one day they’ll take it from me so I’ll just have to gobble it all down at security. On my last flight abroad I discovered a new idea from Hemsley and Hemsley. It’s basically a Quaker Oats mug porridge but super charged and will give your body some lovin’. 

It’s so simple, just stick in a coffee cup and ask them to cover with boiling water, pop the lid on and wait for the magic to happen. Alright, it’s not going to be the prettiest looking thing, but is an English breakfast from Ryan Air going to be either? If you can top it with some fruit like berries, apple or banana and you have a balanced meal that will keep you satisfied much longer than any hash brown from Maccy D’s.

Quinoa Kettle porridge

This is a recipe from Hemsley and Hemsley’s book, Good and Simple. I made a batch to take away to Greece with me for quick and easy breakfasts but also took some for my breakfast on the plane. The original recipe calls for quinoa flakes however I didn’t have any of these at home, so for a purse friendly version opt for some simple rolled oats, or route through your cupboards and use a mixture of other flaked grains if you have them, such as brown rice flakes, buckwheat flakes, millet flakes, all will be good here. When I made the recipe I used a scant tbsp of maple syrup which hardly added any sweetness at all so I probably would add 2 next time. For a sweeter tooth add up to four, if you’re eating healthier wholesome foods they’ve got to be enjoyable, it shouldn’t be torture!
If you fancy a cold breakfast, I’ve also tried soaking this overnight in the fridge. Add 1/2 cup (or more if it seems too thick) of milk of your choice or water, stir and cover and leave overnight. In the morning mix it up adjust the thickness to your liking by adding more liquid and top with fruit.

Ingredients
120 g quinoa flakes or oats, millet, buckwheat, brown rice flakes
120g coconut oil

100 g ground almonds

50 g goji berries, raisins or dried cranberries are good here too

50 g desiccated coconut or flaked coconut for chunkier bits

2 tbsp cinnamon, I also added 2 tbsp maca for some extra sweet maltiness

3 heaped tbsp chia seeds

3 heaped tbsp ground linseeds (mine is a combination of goji berries, sunflower, pumpkin and linseeds)

2-4 tbsp maple syrup (optional) or try date syrup or rice malt syrup

A handful of cacao nibs (optional) I added these because I LOVE THEM, it’s not completely necessary though and up to you

  1. Spread the flakes in a large roasting tin or baking tray, no more than ½ cm thick, and pop in the oven to bake at 180ºC fan for around 10 minutes, or until smelling toasty and they are golden brown. 
  2. Take out the oven and tip in a bowl along with the coconut oil, the heat from the flakes will melt the oil.
  3. Mix in all the other ingredients and stir really well, taste for sweetness and adjust if necessary. Leave to cool in the bowl
  4. Store in an airtight container, or divvy up into 4 or 5 portions in sandwich bags ready to be grabbed for those rushed mornings.
  5. When you’re ready to eat spoon out 4 to 6 heaped tbsp or pour your measured portion from the bag into a bowl. Add half a cup of boiling water, cover with a plate for 5 minutes and wait for the magic to happen.
  6. After the times up, give it a good stir, add more water if you like it thinner.
  7. Top with yogurt (Greek, coconut, goats, sheep) add some fruit and enjoy.
  8. If you are travelling, put the porridge mix in a coffee cup from a coffee shop, ask them to cover the porridge with boiling water. Pop on the lid to wait for it to thicken and there you have a quick, tasty transportable breakfast.

So you’ve eaten your breakfast, had a snack whilst watching Jurassic park for the 100th time in your life (btw my last post is all about snacks with a recipe involving peanut butter, YES PLEASE). Next follows lunch or dinner. The liquid ban throws a bit of a spanner in the works for this one. Meaning no dressings. A salad without a dressing is just sad and wrong. So the best route around this is packing something that won’t wilt and can stand being chugged around in your bag all day. Maybe a grain or lentil salad?

Don’t groan, trust me with this, if done right they can be seriously good. To make it interesting roast up some veggies with paprika or fennel seeds, chuck in a load of chopped herbs like parsley, coriander, mint, basil, dill, anything you have lurking really, mix it all up with your chosen grain, quinoa or buckwheat is fab. Maybe with some cheese like feta or goats cheese, some beans like chickpeas. Add in something fresh such as tomatoes, chopped cucumber or pepper, top it with something crunchy like seeds or nuts maybe some dried fruit too. Mix everything up in a bowl then you could stir some hummus (LIFE), chilli flakes or tahini through or pesto or tapenade to bring the pizzazz, AND don’t forget s+p. Chuck in your Tupperware with a hunk of lemon to squeeze on when you eat it and you’ll have a dinner that everyone else will be jealous of. 

Sorry was that a bit confusing? Let me break it down for you:

Base (use one or as many as you wish, these are only examples if you have any other ideas I’m sure it will be great)

  • Quinoa
  • Buckwheat
  • Farro
  • Brown rice
  • Amaranth
  • Puy lentils
  • Green lentils
  • Chickpeas
  • Butter beans
  • Cannellini beans
  • Black beans
  • Kidney beans

Roasted veggies
I always like to roast my veg in ghee, coconut oil or rapeseed oil in a preheated oven on about 180, until caramelised.

  • Sweet potato
  • Butternut squash
  • Carrots
  • Courgette
  • Aubergine
  • Fennel
  • Peppers
  • Tomatoes
  • Beetroot
  • Celeriac
  • Parsnips
  • Broccoli
  • Cauliflower
  • Sprouts

Adding spices to the veg as it roasts is a seriously good plan, get experimenting to find different spice combinations you like. Try any of these and get mixing and matching.

  • Cinnamon
  • Paprika
  • Chilli flakes
  • Fennel seeds
  • Caraway seeds
  • Cumin seeds
  • Dried oregano
  • Ras el hanout
  • Garam masala
  • Turmeric
  • Sesame seeds
  • Za’atar
  • Dried mixed herbs
  • Don’t forget good old salt and pepper

Fresh veggies

Adding some fresh veg gives your salad more texture and colour, think variety and remember that 5 a day!

  • Defrosted frozen peas
  • Chopped up pepper
  • Chopped cucumber
  • Tomatoes
  • Celery
  • Raw fennel
  • Grated carrot
  • Grated beetroot
  • Avocado (beware it will go brown)
  • Cooked broccoli
  • Cooked green beans
  • Sweet corn 
  • Spring onion
  • Red onion

Flavour hits
Now comes the exciting parts. This is your substitute for a salad dressing, something thick enough to avoid that dreaded confiscation but makes your tastebuds happy. Try stirring one or more, if you’re feeling adventurous, of these through your salad:

  • Hummus
  • Tapenade
  • Pesto
  • Tahini
  • Sun dried tomatoes
  • Olives
  • Capers
  • Chilli flakes/hot sauce
  • Guacamole
  • Mustard
  • Any other dip you have on the go

And finally…Crunchy munchy extras, you should add just ‘cos

  • Raw or roasted nuts (anything from almonds, cashews, hazelnuts, pine nuts, macadamias you cannot go wrong)
  • Raw or toasted seeds ( eg. Sunflower, pumpkin, sesame, hemp seeds)
  • Dried fruit (raisins, cranberries, chopped dates, chopped figs, sultanas, chopped apricots)
  • Chopped fresh herbs (parsley, coriander, mint, dill, chives, basil)
  • CHEEESEEEEEEE (feta, cheddar, goats cheese, sheeps cheese, grilled halloumi). I’m going to stop there because it’s cheese and doesn’t need an explanation.
  • Roasted chickpeas, think of them like croutons
  • Hard boiled egg (consider your fellow passengers, or don’t if they’re tilting their chair back into your face)

So there you have it. A salad that can be taken anywhere, plane journeys, car journeys, picnics, work packed lunch, or just for lunch in your own home. Don’t let the fact that I’ve written it as plane food stop you!

Perhaps make it an extra large one, something to pick at later or if you’re on a long haul flight have the leftovers for dinner.

So relax, enjoy your flight and your holiday wherever you end up this summer.

One last thing from me, HYDRATE! 

X