Love Bites Beetroot Quinoa and Feta Salad

This dramatically coloured salad was inspired by a lunch I had in Dubai last year. It is super filling, and is the perfect accompaniment to any grilled meat especially lamb. In these photos I have added lamb steaks or grilled chicken tenderloins for some extra protien but it is perfectly delicious just on its own. It is a super easy salad - and can be made in as long as it takes to cook the quinoa. Take it to a BBQ or have it on its own as a meatfree dish. It's deliciously devouring!

Serves 2 with leftovers

INGREDIENTS

• 60g Quinoa per person plus water for cooking
• 4 Large cooked Beetroot
• 70g Rocket
• 125g Feta
• Juice of one lemon
• Cherry Tomatoes, halved
• 1 Red Onion, finely sliced
• 1/4 Cup toasted pine nuts 
• Salt and pepper to season

METHOD

• Cook the quinoa as per packet instructions (usually 60g with 180ml water per person and bring to the boil, hen simmer until cooked through and the water dissolved)
• Finely mash the beetroot or even better finely chop in a food processor
• Stir the beetroot and lemon juice through the cooked quinoa,  and season to taste
• add the cherry tomatoes and red onion, then stir through the rocket, pine nuts and crumble the feta (leave a little feta and nuts for garnish). Enjoy! 

Love Bites Prawn and Avocado Courgetti

This was one of my first courgetti recipe attempts and turned into a sure winner. It's a light take on a prawn spaghetti dish made with courgettes, dressed in lemon juice and an honestly healthy meal that is full of nutrients and flavour. A perfect dish literally made in minutes, and a great way to start the New Year by replenish some goodness back into your body. Go on #eatclean2015

Serves 2

INGREDIENTS

• oil for cooking
• x2 large courgettes
• 50g rocket
• 175g uncooked prawns
• x1 garlic clove, crushed
• 1/2 chilli, finely diced
• x1 avocado, diced
• juice of a lemon
• good quality olive oil for dressing
• salt and pepper to garnish

METHOD

• Spiralise the courgettes on a Spiraliser with the smallest circular blade, set aside
• Bring a pot of water to the boil (do not add the courgettes yet)
• Mix the lemon juice, olive oil and salt and pepper in a small dish and stir to combine, set aside
• Heat the oil in pan over a medium heat, add the garlic and chilli, stir fry until lightly cooked, add the prawns and cook for a further 2 minutes or until pink and cooked through, remove from the heat
• Place the courgettes into the boiling water and cook for 1 minute (Be careful to not overcook as it will fall apart)
• Drain immediately and pat dry with a paper towel if necessary
• Add to the pan with prawns, still through the rocket, avocado and dressing
• Season further with salt and pepper if required

(the courgetti can also be served raw if you prefer)