Feed your Skin

Quinoa, Watermelon Summer Salad – Serves 4


250g red or black quinoa
4 spring onions, sliced, split into white and green parts
120g roasted red peppers
1 tbsp tabasco
Extra virgin olive oil
1 large orange squeezed into juice
40g hazelnuts
1 red onion
1 sliced red chilli
100g radish
2 limes zest and juice
30g of mint
2 red chicory
1 medium watermelon
80g feta cheese


  1. Cook quinoa according the instructions on the packet (usually about 25 minutes in simmering water)
  2. In a blender or food processor mix the roasted red pepper, chopped spring onions (greens only), tabasco, 1 tbsp of oil, and the orange juice – place to one side
  3. Toast the hazelnuts on a medium heat for about 5 mins until they start to go golden, then cool, and crush in a pestle and mortar
  4. Finely slice the red onion
  5. Finely slice the red chilli
  6. Finely slice the radishes (carefully on a mandoline is the quickest!)
  7. Marinade the red onion and chilli in the zest and juice of the limes in a mixing bowl
  8. Wash, dry, and pick the leaves of the mint
  9. Wash and finely slice the chicory
  10. Peel and chop the watermelon into cubes
  11. Grate the feta
  12. Mix everything together, season and serve!

Orange, Chickpea Summer Salad – Serves 4


Extra virgin olive oil
660g jar of chickpeas (or 2 x 400g tins)
2 heaped tsp of harissa
1 large red onion
3 oranges
1 big bunch of fresh flat leaf parsley
3 tbsp of whole almonds
1 tbsp of red wine vinegar
80g feta cheese


  1. Heat 1 tbsp of olive oil in a frying pan over a medium heat, add chickpeas and harissa and fry for 5 mins. Leave to cool
  2. Peel and finely slice the red onion and place into a bowl
  3. Peel and slice orange into segments and add to the bowl with the red onion
  4. Add red wine vinegar, and 1 tbsp of olive oil to the orange and red onion
  5. Wash, dry, and chop parsley
  6. Dry toast almonds in a frying pan on a medium heat for about 4 mins until they start to darken slightly on the outside
  7. Crumble feta cheese
  8. Toss all the ingredients together, check seasoning, and serve!


Smoked Mackerel Pate and Gluten Free Crackers 


1 pack of smoked mackerel (about 200g)
100g cream cheese
50g plain yogurt
1 tbsp of horseradish
1/2 lemon freshly squeezed
Salt and Pepper


  1. Remove the skin from the mackerel
  2. Blend together all the ingredients in a food processor adding the lemon juice slowly at the end to achieve a smooth spreadable consistency
  3. Add salt and pepper to taste

For the crackers:

170g brown rice flour
170g ground almonds
2 tbsp ground flax
1 tbsp nutritional yeast (high in B vitamins)
1/4 tsp garlic powder
1/2 tsp Maldon sea salt
1/2 tsp dried thyme
1 tsp dried rosemary
1/4 tsp baking powder
2 tbsp sesame seeds
1/4 cup water
1/2 tsp extra virgin olive oil


  1. Preheat oven to 170 degrees and line a baking tray with baking paper
  2. Mix together all the dry ingredients in a mixing bowl and then add the wet ingredients and mix together lightly with a spoon
  3. Knead the dough with your hands to bring it together
  4. Roll the dough on parchment paper gently until its a few millimetres thick
  5. Slice into crackers
  6. Place on the baking tray
  7. Bake for 20 minutes or until slightly golden in colour (so check after 15 minutes)
  8. Remove from the oven and cool on a drying rack before storing in an air-tight container

Smoked Mackeral Pate

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