Serves 4
Poppy cooks…
- To make the herb mayonnaise, combine
1/2 cup Norganic mayonnaise,
1 tablespoon dijon mustard,
2 tablespoons lemon juice,
2 tablespoons parsley, chopped and
4 mint leaves, chopped and set aside or place in the fridge if you are making this in advance.
- Place
4 desiree potatoes, cut into wedges and
1/4 teaspoon celtic sea salt in a large pot of
filtered water, bring to the boil and cook until the potatoes are tender.
- Remove the potatoes using a slotted spoon, then place
250g green beans trimmed in the hot water to blanche them.
- In a non stick frying pan, grill
500g chicken tenderloins seasoned with
celtic sea salt + cracked black pepper.
- Serve by arranging the potatoes, green beans and chicken on a platter or plates then drizzle the herbed mayonnaise over the top.
Serves 4
Whenever cooking with beetroot, I like to buy "Love Beets" beetroot which is already cooked and peeled into 250g portions. There are no preservatives, just 100% real beetroot, but it saves a lot of time and mess!
This recipe is great for lunch, or you can use smaller squares of toasted bread to make an interesting canapé when entertaining. You can even ditch the bread all together for a straight up salad.
Speaking of gluten free bread, my favourite so far is Lifestyle Bakery's Soft 'n Light Chia + Quinoa Bread - it is packed full of goodness and super tasty. As the name alludes to, it is light and fluffy unlike many other gluten free breads which are either really dense and strangely sweet in an attempt to disguise the bland taste with sweeteners.
Poppy cooks…
- In a medium bowl, combine
250g beetroot, cooked, peeled and diced,
5 hard boiled eggs, peeled and chopped,
zest of 1/2 an orange,
1 teaspoon ground cumin,
3 tablespoons Norganic mayonnaise,
1 tablespoons coriander, chopped and
1/4 teaspoon celtic sea salt.
- Serve on toasted
gluten free bread.
