Asparagus, Tomato and Mozzarella Salad

This is a quick-fire, super scrumptious salad which is easy to make and brightens up any Winters day or Summer BBQ dinner. Get creating!

INGREDIENTS
a handful of baby asparagus per person
1/3 packet of cherry tomatoes
1 spring onion finely chopped
1 clove of garlic finely chopped
1 lug of good quality olive oil
juice of half a lemon
1/3 ripped fresh mozzarella
small handful of basil leaves
seasoning to taste

METHOD
Blanch the asparagus in boiling salted water whilst you prepare the tomato topping
roughly dice the cherry tomatoes and place in a bowl with the lemon, oil, garlic and onion and salt and pepper
drain the asparagus and arrange on a platter, top with tomato mixture
garnish with mozzarella and basil

Ta-daaah! A taste sensation!

Variations: use blue cheese instead of mozzarella for a stronger flavour or top with Kalamata olives

LoveBites Delish Fish and Lentil Ensomble

This recipe was derived from a recent meal a friend of mine had at a local gastro pub in Hampshire...

INGREDIENTS
serves two

• 2 cod fillets (or firm white fish fillets)
• 2 tspns tomato paste or sundried tomato paste (1 tspn per fillet)
• 2 chorizo sausages, sliced
• 10 mixed coloured cherry tomatoes, halved and quartered randomly
• 80g fresh baby spinach
• handful of chopped parsley
• 3/4 cup of puy or green lentils
• Lemon juice and garlic butter to garnish
• Garlic butter - 1 clove pured garlic, 2 tbspns butter, melt in microwave for 20 - 30 seconds

METHOD

1. Cook lentils as per packet instructions
2. Paint fish with tomato paste and place on a baking tray covered in foil,
3. Loosely cover fish with the foil and bake in oven with tomatoes for 10-15 minutes
4. Fry the sliced chorizo sausages in a fry pan until cooked through
5. Blanch fresh spinach in boiling water then drain and cool under fresh water immediately
6. Make garlic butter
7. Serve spinach on top of lentils, followed by fish, topped with tomatoes, parsley and sprinkle the chorizo around the outside
8. Garnish with garlic butter and lemon juice

NB: I use Marks and Spencers sunblushed tomato cod fillets which saves you covering the fish yourself. You can also make this healthier without the chorizo and a different alternative is to not cook the tomatoes but have them fresh on top as a Summer time option (see below). Enjoy!