Every time the D word is mentioned at home, ears prick and small dogs start spinning on the spot in excitement. Dinner is the end of the day, relaxation, unwind meal and so it should be something you look forward to like the dogs. Let’s get excited about eating because basically it is fun and food should be always be enjoyed.

However, as you will see from previous posts I do believe meals should get lighter towards the end of the day when you have expended most of your energy and are heading for the sofa or bed. So with that in mind here are some recipes that meet that criteria; easy to make, very good cold the next day for lunch and can be had as a main or a side dish with fish or something like that.

Smoked Sweet Paprika and Puy Lentils

Cook puy lentils until soft, roast organic cherry tomatoes and pumpkin seeds in oven. Slice an advocado. Mix all of these ingredients together. Mix olive oil, honey, and smoke sweet paprika for dressing and pour over lentils. Can be had with grilled fish or just by itself.

Chickpea Hot Salad

Roast butternut squash, sweet potato, cherry tomatoes and hazelnuts in the oven. Cook chickpeas on the hob. Mix all ingredients together and ask fresh watercress.

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Mushroom Quinoa

Sauté fresh mushrooms in a pan with a touch of vegan butter or oil. Put quinoa in another pan and cook until golden brown. Run green pesto through it, add the mushrooms and roast hazelnuts. Very good with grilled white fish or sauté some tofu with the mushrooms.

Butternut Squash and Sweetcorn Tofu Salad

Roast butternut squash and pumpkin seeds. Grill sweetcorn and then slice of the kernels and stir into the squash.  Marinate tofu in rosemary, honey and citrus juice. Sauté until sticky and black.  Mix all ingredients together and then drizzle with a lemon, honey and oil.

Roast Baby Potato and Jerusalem Artichoke

Pan cook baby potatoes and then cut in half. Place in baking tray with sliced artichokes and mix in olive oil, chopped garlic, sage and a touch of sea salt. Roast for 30 minutes. Add thinly sliced lemon and continue to roast for another 20 minutes before adding cherry tomatoes and olives. Roast for another 20-30 minutes before removing from oven and adding in chopped parsley. Particularly tasty cold the next day when all the flavours have fused.

Roast Lemon and Chickpeas Side

Cook chickpeas on hob. Roast cherry tomatoes and sliced lemon. Drain the chickpeas and mix in tomatoes and lemon with olive oil. Add steamed spinach and then sprinkle toasted pumpkin seeds over the dish.

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Sweet potato, caramelized red onion and poached egg hot salad

Roast sweet potato and cherry tomato. Saute red onion in a pan with oil and a touch of balsamic vinegar (or cheat like me and buy a jar of already caramelized red onion and then just toast it in a pan to make crispy!)  Add the potato, tomato, onions into a green spinach salad, Drizzle with a honey and mustard dressing if you like and some crushed walnuts. Then place a free range poached egg on the top.

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