Purslane Salad with Smoked Salmon

Time Preparing: 15 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Spring

Ingredients
– 120g Black Lentils
– A couple of handfuls of Purslane
– 4 slices of Smoked Salmon
– 1 Large Avocado
– 4 Small Tomatoes
– Chia Seeds
– 1/2 tbsp Apple Cider Vinegar
– 1 tbsp Olive Oil
– Salt and Pepper for Seasoning

Method
1. Carefully wash black lentil and remove any dust, before cooking as instructed then drain and let cool
2. Peel the avocado, remove the stone and slice
3. Cut the tomatoes into small chunks
4. Finely cut the smoked salmon
5. To make the dressing, combine oil, vinegar and seasoning
6. Layer all ingredients in a bowl or plate then top with chia seeds before drizzling over dressing

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Buddha Bowl Lunch Box with Beetroot, Carrots, Daikon and Tofu

Time Preparing: 25 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients
– 100g Firm Tofu
– 2 Carrots
– 1/2 Daikon
– 1 Golden Beet
– 200g Basmati Rice
– 20g Chickpeas
– Sesame Seeds
– Chia Seeds
– Handful of Parsley
– Salt and Pepper for Seasoning
– Olive Oil
– Lemon Juice
 2tbsp Soya Sauce
– 1tsp chopped Ginger
– 1tsp Sesame Oil
– Cornflour
– 2 tbsp Sunflower Oil

Method:
1. Start by preparing the tofu – slice into squares then marinate in soya sauce, ginger and sesame oil. Refridgerate for at least 15 mins
2. Cook the rice as instructed
3. Peel the carrots, daikon and golden beet
4. Grate the carrots, then spiralize or grate beetroot and daikon
5. Cook the chickpeas as instructed
6. Remove tofu then roll in cornflour
7. Heat sunflower oil in a small pan, and once hot, add tofu cubes for 3-5 mins until golden brown
8. Remove excess grease from crispy tofu by laying them on kitchen roll
9. Layer salad in a bowl or lunchbox, then top with seasoning, parsley, seeds and a dash of olive oil and lemon juice

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine