Free Get the Glow by Madeleine Shaw Page B

sesame seeds (optional)
    3 tbsp Honey and Mustard Dressing (see here )
    salt and pepper
     
    Pop the beans into a pan with a little water and a pinch of salt, and steam for 5 minutes.
    Cut the nectarines into eighths, put them on a griddle pan over a medium heat, and griddle for 2 minutes on each side.
    Put the watercress and rocket into a bowl and mix them together. Scatter the rest of the ingredients over the top, then pour over the dressing and finish with some cracked black pepper.



 
     
     
     
    autumn salad: mexican bbq grilled corn and quinoa, with chilli salsa
    As autumn kicks in and the temperature drops, I prefer a salad with a bit of a kick. Paprika and cayenne take to quinoa amazingly, giving the zingy heat I crave. And because the corn is barbecued in coconut oil, it gives you some extra-nutritious goodness.
    serves 2
    125g quinoa
    200ml water
    2 tbsp coconut oil or butter, melted
    1 tsp smoked paprika
    1 tsp cayenne pepper
    2 corn cobs, outer leaves removed
    200g cherry tomatoes, diced into tiny squares
    1 red pepper, diced into tiny squares
    1 green pepper, diced into tiny squares
    2 tbsp cider vinegar
    1 tbsp olive oil
    100g fresh coriander, finely chopped
    6 tbsp Greek yoghurt
    juice of 1 lime
    1 avocado, peeled, stoned and cut into chunks
    salt and pepper
     
    Put the quinoa in a saucepan with the water and a pinch of salt. Bring it to the boil, then turn the heat down and let it gently simmer for 12–15 minutes, or until all the water has been absorbed.
    Heat a griddle pan over a medium heat. Meanwhile, mix the melted coconut oil or butter, smoked paprika, cayenne and a pinch of salt and freshly ground pepper. Brush the spiced oil evenly over both corn cobs. Wrap them in foil and griddle them, rotating every few minutes, for 20 minutes, or until cooked. Unwrap the corn, let it cool, then use a knife to cut the corn away from the cob.
    To make the salsa, put the tomatoes and pepper into a bowl, then dress them with the cider vinegar, olive oil and a pinch of salt.
    Mix the chopped coriander through the quinoa with the yoghurt, lime juice, a pinch of salt and some freshly ground pepper. Throw the corn over the quinoa, then the salsa, and finally scatter the avocado chunks on top.



 
     
     
     
    winter salad: shaved brussels sprouts, cauliflower rice and pomegranate
    This salad is the perfect way to jazz up your sprouts. I love the richness of pomegranates teamed with the crunchy pecan nuts. Shaving your sprouts makes them soak up all the juices and gives them a fun texture.
    serves 2
    100g Brussels sprouts
    ½ cauliflower, stalk removed and roughly chopped
    2 tbsp coconut oil
    zest and juice of 1 lemon
    ½ pomegranate
    3 tbsp olive oil
    1 tsp mustard
    1 tbsp cider vinegar
    3 tbsp halved pecan nuts
    salt and pepper
     
    Shred the Brussels sprouts in a food processor or use a mandoline. Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency. Heat the coconut oil and a pinch of salt in a large frying pan for 1 minute over a medium heat, then throw in the cauliflower and the sprouts. Sauté the vegetables for 3 minutes, then transfer to a bowl. Stir in the lemon zest and juice, and set aside to let this soak in.
    Bash out the pomegranate seeds with a spoon, then remove the white pith and sprinkle them over the top of the veg.
    In a jam jar shake the olive oil, mustard, vinegar and a pinch of salt.
    Throw this over everything at the end, along with the pecans.



 
     
     
     
    grilled chicken, roasted lemon and olive salad
    This has a lovely taste of the Middle East, with protein from chicken, tang from cumin-spiced yoghurt and acidity coming from the ripe olives and burnt lemon. This recipe always reminds me of Israel.
    serves 2
    2 large chicken breasts
    1 large clove garlic, crushed
    1 tsp ground cumin
    1 tbsp coconut oil or butter, melted
    1 lemon
    4 tbsp natural yoghurt
    2 tbsp olive oil
    1 cos lettuce, stalk removed and sliced