Salads Sometimes a salad needs a bit of a kick! And I choose local coriander leaves and the big green jalapeno chilies (in Gujarati, we call them mota marcha). These aren’t too spicy, but have a bit of a bite that rounds off pretty well against lemon juice and coriander. I grill the chilies first, and then they are pulsed down to a coarse mixture with coriander leaves and other ingredients. This can be thinned down further with olive oil for a salad dressing and kept as is to use as a condiment on a bread or cheese platter! Spread this on grilled corn, stuff into quesadillas and wraps… you get it, GET CREATIVE! The Recipe Serves Serves: ½ cup | Prep Time: 25 mins Ingredients 2 big jalapenos ½ cup coriander leaves and stalks 1 tbsp lemon juice 2 tbsp olive oil 1 tsp salt ¼ tsp pepper 2 cloves of garlic Instructions Place the jalapeno on an open flame to roast on all sides Set them aside to cool and then gently peel off and chop into rough pieces Place them into the mixer with coriander, garlic and half the amount of olive oil and pulse down until there are no large pieces – it can be coarse Remove into a bowl and add the lemon juice, salt, pepper and remaining olive oil and stir Store in an airtight container and shake well before using.

Salads [ PROTEIN RICH + FIESTA FEELS ] What I would do for a plate of loaded nachos and a pitcher of strawberry margaritas for lunch on Friday… alas, while that is quite an inappropriate thought at the moment (with these burgeoning love handles), I have a healthier answer to these cravings! This Mexican salad has cooked quinoa as a high protein filler, with all the usual Mexican fixings and a lovely tangy and spicy lemon coriander dressing. For the crunch nacho factor, throw in some tortilla chips on top! Check out the video below: The Recipe Serves Ingredients Dressing: ½ cup Coriander 1 Jalapeno 2 Garlic Cloves 2 tbsp Yogurt Pinch of Salt 2 tbsp Lemon Juice 2 tbsp Olive Oil Pinch of Taco Seasoning Salad: Purple Cabbage 1 cup Cooked Quinoa 1 cup Boiled Corn 1 cup Tomato, chopped 1 cup Cucumber, chopped Tortilla Chips Instructions 1. For the dressing, take coriander, chop it and place it in a blender. 2. Chop fresh jalapenos, garlic cloves, yogurt, salt, lemon juice, olive oil and taco seasoning. Blend it all nicely together. 3. To prepare the remaining of the salad, add shredded purple cabbage, cooked quinoa and boiled corn. 4. Then add chopped tomato, chopped cucumber, tortilla chips and jalapenos. 5. Drizzle some of the dressing from the top of the salad ingredients. 6. Shred some cheddar cheese in the salad bowl. 7. Ready to Serve.