Make it at home:

Roasted Chicken & Rosemary Salt

ROASTED CHICKEN

1 Chicken Breast

Rosemary Salt

Drizzle a little oil over the chicken breast.

Sprinkle rosemary salt over chicken.

Roast for approx.. 30 – 35mins. (200 degrees fan bake).

ROSEMARY SALT

1 cup blitzed fresh Rosemary (approx. 8 stems)

2 teaspoons Himalayan Salt

Maple & Tahini Bliss Balls

1 cup raw cashew nuts

¼ cup desiccated coconut, plus 3-4 tablespoons extra to coat

Good pinch of Himalayan or flaky sea salt

5 pitted medjool dates (or 12 pitted dried dates, soaked in hot water for at least 5mins)

1 tablespoon Tahini

1 tablespoon maple syrup

¼ teaspoon vanilla bean paste or extract

1 tablespoon water (if using soaked dates, omit water)

Combine cashew nuts, coconut and salt in a food processor and blend for 30 – 60 seconds, until mixture is crumbly.

If using soaked dates, squeeze gently to remove excess liquid.

Add all remaining ingredients to food processor and blend for a further 1 – 2 minutes, until mixture is well combined and sticky.

Using a tablespoon as a measure and wet hands, roll mixture in to balls then roll balls in coconut to coat.

Place in fridge for an hour or so to set.

Can be kept in an airtight container in the fridge for 1 – 2 weeks, or in an airtight container or re-sealable bag in the freezer for up to 2 months.

Green Bean Salad

Salad Ingredients

2 – 3 bags of Beans

2 whole cob Sweetcorn

1 small Red Onion (finely diced)

Pesto Dressing

1 cup tightly-packed fresh Basil Leaves

¼ cup Extra Virgin Olive Oil

1 tablespoon Red Wine Vinegar

1 large clove Garlic, peeled

¾ teaspoon Sea Salt

½ teaspoon Dijon Mustard

Freshly cracked Black Pepper

Pinch of Red Pepper Flakes (optional)

Spaghetti the beans, blanch & refresh in cold water.

Cook corn in microwave for 3 minutes, when cool enough to handle slice kernels off.

Combine Pesto ingredients in a blender or food processor, puree until smooth. If it is too thick, add a little more olive oil and blend until the mixture reaches desired consistency. Taste and season with additional salt & pepper if needed.

Assemble all salad ingredients together, cover with dressing, serve immediately or refrigerate in a sealed container for up to 3 days.