Smoked salmon, spinach and chargrilled pepper open sandwich with garlic and herb cream cheese.

  

I’ve been making this sandwich for the last few days and I love it. I’m now determined to get fit for summer as it’s very scarily fast approaching and obviously as we all well know it’s not just exercise we need to think about.

Now that spring is well and truly here and the sun is shining, I find it a bit easier to get motivated to exercise and take care of myself (most of the time). So this sandwich idea is great for feeling full and satisfied as well as it being tasty and good for you too.

 

Serves 1

Ingredients

 70g Scottish smoked salmon

2 small slices wholegrain bread

1-2 tbsp garlic & herb cream cheese (you can pick a low fat version if counting calories)

4-5 chargrilled peppers (jarred in olive oil)

1 large handful of spinach

Tsp lemon juice

Salt & pepper to season

 

Method

 Firstly toast your slices of bread on both sides then spread with cream cheese. Add a generous helping of spinach followed by the smoked salmon and peppers. Finish with a small squeeze of lemon juice and pepper. Serve with your favourite herbal tea and Enjoy!

Some smoked salmon can be saltier than others so you may need a pinch of salt, I didn’t have too but judge for yourself and see what you think. You can also be more adventurous and add the garlic and herbs to a cream cheese of your choice and make the chargrilled peppers at home. I just opted for this quick version as a midweek lunch on the go.

 

Spicy chorizo, chicken and vegetable bake with pesto dressing.

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Spicy, paprika oil coated over beautifully cooked vegetables and juicy chicken. It’s delicious. It’s very easy to assemble and there’s not much cooking involved so you can chop everything up put it in the oven and it’s ready. I love this when I have had a busy day or I’m tired and want something that’s easy but tastes so good. The pesto dressing and feta give a burst of flavour so although it’s so easy to make it’s really delicious. You can also use chicken thighs in this and put them in to the tray along with the potatoes and veg. There’s no need to brown them first and they are so tender when they are ready. I have to say I usually use chicken thighs when I make this as they are so cheap and much more succulent but we had chicken breasts in the fridge so we used them. This dish is all about using up what you have. The main ingredients I would always use in this is the chorizo, feta and pesto. Other than that you can chop and change your veg to what suits you.

Serves 4

1/2 chorizo picante sausage
2 chicken breasts
2 large potatoes
1 large yellow pepper
1 large red pepper<a
1 fennel bulb
8 cloves of garlic
1 red onion
4 large mushrooms
100g Feta

For the pesto:
Small handful of basil
2 tbsp olive oil
Small pinch of pine nuts, around 6 or 7
1/2 garlic clove
Small handful of grated parmesan

Set the oven to 200 degrees C. Roughly chop the peppers, red onion, fennel and potatoes and place in a large baking tray. Add the garlic, unpeeled into the tray and tuck away behind the veg so it’s hidden. Season with plenty salt and pepper and drench in plenty olive oil. Place this in the oven for 20 minutes. Meanwhile roughly chop your chicken breasts and cook them in a small frying pan for 2 minutes just to brown but not cooked through. Set aside. Roughly chop your chorizo and slice your mushrooms. After 20 minutes add the chicken, chorizo and mushrooms to the tray with a little olive oil and bake for 10 minutes. Now add all the pesto ingredients into a bowl and blitz with a hand blender until smooth, season with salt and pepper. Add the feta then cook for a further 5 minutes. Let it cool for 5 minutes drizzle with the pesto then serve. Delicious and easy.

image image

Spicy chorizo, chicken and vegetable bake with pesto dressing.

image
Spicy, paprika oil coated over beautifully cooked vegetables and juicy chicken. It’s delicious. It’s very easy to assemble and there’s not much cooking involved so you can chop everything up put it in the oven and it’s ready. I love this when I have had a busy day or I’m tired and want something that’s easy but tastes so good. The pesto dressing and feta give a burst of flavour so although it’s so easy to make it’s really delicious. You can also use chicken thighs in this and put them in to the tray along with the potatoes and veg. There’s no need to brown them first and they are so tender when they are ready. I have to say I usually use chicken thighs when I make this as they are so cheap and much more succulent but we had chicken breasts in the fridge so we used them. This dish is all about using up what you have. The main ingredients I would always use in this is the chorizo, feta and pesto. Other than that you can chop and change your veg to what suits you.

Serves 4

1/2 chorizo picante sausage
2 chicken breasts
2 large potatoes
1 large yellow pepper
1 large red pepper<a
1 fennel bulb
8 cloves of garlic
1 red onion
4 large mushrooms
100g Feta

For the pesto:
Small handful of basil
2 tbsp olive oil
Small pinch of pine nuts, around 6 or 7
1/2 garlic clove
Small handful of grated parmesan

Set the oven to 200 degrees C. Roughly chop the peppers, red onion, fennel and potatoes and place in a large baking tray. Add the garlic, unpeeled into the tray and tuck away behind the veg so it’s hidden. Season with plenty salt and pepper and drench in plenty olive oil. Place this in the oven for 20 minutes. Meanwhile roughly chop your chicken breasts and cook them in a small frying pan for 2 minutes just to brown but not cooked through. Set aside. Roughly chop your chorizo and slice your mushrooms. After 20 minutes add the chicken, chorizo and mushrooms to the tray with a little olive oil and bake for 10 minutes. Now add all the pesto ingredients into a bowl and blitz with a hand blender until smooth, season with salt and pepper. Add the feta then cook for a further 5 minutes. Let it cool for 5 minutes drizzle with the pesto then serve. Delicious and easy.

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