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.
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
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.
This is such a comforting dinner whilst still being relatively healthy. Pesto again…have you noticed we love pesto? Sorry we seem to go through fazes of eating it a lot then not for a while. But this is a blog about what we love to eat, so there you are. It’s especially nice coated on spinach, just lovely raw spinach, so flavoursome and so healthy! I also love squash and it’s coming into season for it, so why not. It’s funny back in Scotland we were used to seeing most things in the supermarkets all year long whereas here in Italy if it’s not in season, it won’t be in the supermarkets. It’s a good thing I suppose, your eating what you should be at the right time of year and it’s going to taste the best it can be too.
2 free range chicken breasts
300g squash, cut into cubes
2 medium potatoes, peeled and cut into cubes
2 large handfuls or spinach, washed
60g plain flour, on a plate
1 egg, beaten in a bowl
80g fine breadcrumbs, on a plate
Knob of butter
For the pesto:
1/2 garlic clove
Small handful of pine nuts
Squeeze lemon juice
30g finely grated parmesan
4 tbsp olive oil
Salt and pepper, to taste
Place your chicken breasts one at a time in between two sheets of cling film and beat with a rolling pin until they are roughly 1/4 inch thick. Cut them into decent sized strips then dip them into the flour. After they are covered in flour, give them a shake so they are just dusted in flour and dip them into the egg then the breadcrumbs. Make sure they are thoroughly covered in breadcrumbs and set aside. Now put a large pot of water under a high heat and bring to the boil. Meanwhile make your pesto by adding all ingredients into a bowl and blitz with a hand blender, set aside. Add your potato and squash to the water and boil for 20 minutes until soft. Meanwhile fry your chicken cutlets in a little olive oil until crispy and golden on each side, because they are so thin they don’t need very long to cook through. Around 2-3 minutes on each side. Once your potato and squash is ready, drain and then place back into the pot. Add a knob of butter, salt and pepper to taste and roughly mash with a fork. Place your spinach in a large bowl and add the pesto, toss until totally covered. Serve a couple chicken cutlets on a plate with a large spoon of mash and your spinach, Enjoy.