Chinese Tofu Salad - Vegetarian

Time to make – 15 minutes Serves 2 Ingredients 1/2 Chinese cabbage 1 Lebanese cucumber 1 carrot 200g of Tofu – Chinese honey soy 2 eggs 125g microwave bag/pot of brown rice Dressing 1 tablespoon of honey 1 tablespoon and white vinegar 1 tablespoon of tamari 1 table spoon of water 1 clove of garlic a thumb size of ginger

Tip – Buy the already crushed and ready to use jars of ginger and garlic, very handy!

Method:

• Shred the Chinese cabbage, slice the cucumber and carrot with a grater and split the veg onto 2 plates

• Pop you rice in the microwave and then sprinkle on the veg

• Mix all the dressing ingredients together and drizzle over the 2 plates of veg

• Heat a small fry pan (no oil needed) on a low to medium heat and warm up the tofu for about 1-2 minutes either side

• While that is cooking fry your egg with a little oil spray

• Serves the tofu on the veg and rice then the fried egg on top

Mixed Tomato Salad

Refreshing and so flavourful.

Take 10 minutes to make Serves 2

Ingredients

500g of mixed baby tomatoes – halved 4 spring onions - finely chopped 1 yellow capsicum - diced 50g of dried cranberries Handful of basil – finely chopped

Dressing

• 3 chopped garlic cloves

• Half the juice of a lemon

• 1 tablespoon of apple cider vinegar

• 1 tablespoon of olive oil

• Sea salt

• Start by preparing all of the salad ingredients together and mix well

• Mix all the dressing ingredients together

• Add the dressing to the salad and mix well

Salt and Vinegar Smashed Potatoes

For your salty carb fix!

Time to make – 50 minutes Serves 4

Ingredients 500g of new potatoes – halved 5 tablespoons of apple cider vinegar 3 tablespoons of olive oil Sea salt Pepper

Method:

• Pre-heat the oven to 225C

• Mix the potatoes with a good drizzle of olive oil, the ACV and the salt – mix well

• Cook for 30 minutes

• Remove from the oven and crush eat potato with a fork

• Add another drizzle and ACV and salt and then cook for another 10 minutes to crisp up

• Serve