Feta Salad with Griddled Peaches

Feta Salad with Griddled Peaches

4 Fresh Peaches cut into wedges 

200g mixed Salad Leaves 

Feta Cheese (marinated in oil) 

2 tbsp Coriander (chopped) 

Divide the salad leaves and the feta cheese between 4 small plates. Heat the griddle pan until very hot and place the peaches in the pan. Cook them for 2-3 minutes, turning until nicely charred. Place on top of the salad leaves, sprinkle over the coriander and drizzle the oil from the feta cheese. Serve 

Stuffed Nutty Herby Mushrooms 

 

4 Large Mushrooms 

50g Cashew Nuts 

85g Pitted Black Olives chopped 

100g Wholemeal Breadcrumbs 

Herbs e.g. Basil, Coriander  

140g Feta, cut into cubes 

Grape Juice 

 

Place the breadcrumbs, nuts, herbs olives and feta into a bowl and soften with a little grape juice. Spoon the stuffing into the mushrooms. Place into a baking dish and bake for 15 to 20 minutes. 

Serve with salad. These also go well with grilled pork or lamb chops 

Serves 2 

 

 

Broccoli and Roquefort  

3 Medium Potatoes – peeled and cubed 

1 head of Broccoli 

Italian Herbs 

½ Onion (as tolerated) 

Garlic (as tolerated) 

Vegetable Stock 

100g Roquefort Cheese (cubed) 

Oil 

 

Fry Onion and Garlic in oil, then add Potatoes. Add stock and Broccoli cut into florets, herbs and bring to the boil. When the Potatoes and Broccoli are cooked, cool slightly, and then Blend until smooth. Add Roquefort and stir until melted. Serve. 

 

 Butternut Squash, Sweet Potato, Carrot, Ginger Soup 

1 Butternut Squash seeds and fibres removed (not peeled) then chopped 

4 Sweet Potatoes peeled and chopped 

250g Carrots peeled and chopped 

½ Onion (as tolerated) 

Garlic (as tolerated) 

1Tsp freshly grated ginger 

2 Tbsp Oil 

1-1 ½ pints Vegetable Stock 

Thyme 

Salt and Pepper 

In a large saucepan, heat oil and gently cook onion and garlic. Add ginger, butternut squash, sweet potatoes and carrots and cook gently for a few minutes. Add stock, thyme and bring to the boil, then cover the pan and simmer for about 40 minutes or until the vegetables are really tender. Cool slightly, then whiz the soup in a blender food processor. Season with salt and pepper to taste. Reheat before serving.