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.

SPINACH SALAD

SPINACH SALAD

SPINACH SALAD
SPINACH SALAD
SERVES 1

½ cup chopped walnuts or pecans
1 clove crushed garlic
1 Tbsp. olive oil
2 cups chopped spinach greens
1 or 2 hard-boiled eggs
¼ cup sliced black olives
10 cherry tomatoes

Place chopped spinach greens in a salad bowl. Sauté walnuts or pecans and crushed garlic in olive oil, being careful not to burn. Set aside to cool. Toss with Mock Mayo Dressing and sprinkle over cooled nuts. Mix into spinach greens.

MOCK MAYO DRESSING

1egg
½teaspoonsalt
½teaspoondrymustard
2Tbsp.lemonjuice
1cup cold pressed, extra virgin olive oil
Put egg, seasonings, lemon juice and 1/2cup oil into blender and process at high speed. While blender is still running, remove the top and pour in remaining oil in as a steady stream. Continue until oil blends in.

POMEGRANATE, SPINACH & WALNUT SALAD

POMEGRANATE, SPINACH & WALNUT SALAD

POMEGRANATE, SPINACH & WALNUT SALAD
POMEGRANATE, SPINACH & WALNUT SALAD
This is a guilt-free family feast for an occasion. The pomegranates and walnuts give it a summery spark.

80g pomegranate seeds
80g walnut pieces
1 bag baby spinach leaves
Honey Vinaigrette:
1 Tbsp. red wine vinegar
1tsp.Honey 2 Tbsp. extra virgin olive oil
salt and pepper, to taste

Layer the pomegranate and walnuts onto the spinach.

Mix all the vinaigrette ingredients together, pour over the top of the salad and toss lightly.
Cook’s Tip: You can try this recipe with feta as well.

(Recipe by zest4life founders Carolyn St John Loder and Wendy Nagle )