QUICK PEA AND MINT SOUP

QUICK PEA AND MINT SOUP

QUICK PEA AND MINT SOUP
QUICK PEA AND MINT SOUP
SERVES 4

1.5 kg frozen peas (or fresh peas, or half and half)
1 large bunch fresh mint, plus extra leaves to garnish
1 litre boiling water
4 tsp low-fat crème fraiche
sea salt and ground black pepper to taste
4 rashers lean bacon, grilled and cut into small pieces or 65g crumbled goat’s cheese, to serve (optional).

Put the peas and mint into a large pan and add the water. Bring to the boil, then simmer for 3 minutes. Strain off most of the liquid and retain it, then blend the peas and mint until you have a smooth puree.

Gradually add some of the liquid back into the pan until you achieve the desired consistency. Return to the pan and gently bring to the boil. Season to taste.

When ready to serve, swirl 1 tsp crème fraiche into each bowl of soup and add a mint leaf. Serve the soup with the crispy bacon or crumbled goat’s cheese over the top.

DELICIOUS QUINOA SALAD

DELICIOUS QUINOA SALAD

DELICIOUS QUINOA SALAD
DELICIOUS QUINOA SALAD
Serves 2

140g quinoa
350ml stock made with 1 tsp of vegetable bouillon powder
¼ medium cucumber, sliced lengthways into quarters, then finely sliced horizontally
2 large handfuls of cherry tomatoes, chopped to the same size as the cucumber
4 spring onions, finely chopped
1 large handful of fresh parsley, finely chopped
1-2 Tbsp. lemon juice
2 tsp balsamic vinegar
sea salt and ground black pepper to taste

Bring the quinoa to the boil with the stock, then cover, reduce the heat and simmer for 10-15minutes until the liquid is absorbed and the grains are fluffy. Put the quinoa in a bowl and leave to cool to room temperature.

Mix in the chopped vegetables and herbs, then add the oil, lemon juice and vinegar. Season. Taste to check the flavour and adjust accordingly. Chill in the fridge for at least 1 hour to allow the flavour to develop.