QUINOA AND VEGETABLE SOUP

Ingredients:

• ½ cup quinoa
• 2 carrots
• 2 sticks of celery
• A bunch of long beans                 
• 1 courgette, large
• 1 bunch of green spinach
• 6 cloves of garlic
• 1 inch of ginger
• 1 cup tomato passata
• A pinch of Italian herbs
• Juice from half a lemon
• A dash of salt and pepper

Method:

• Cook the quinoa in a pan of salted water.
• Finely chop the vegetables, ginger and garlic. Add to a pan of boiled water with passata.
• Cook on low flame for 30 minutes.
• Add cooked quinoa, salt, pepper and herbs.
• Let simmer for ten minutes.
• Add lemon juice and serve hot.

BAKED FISH CASSEROLE

Ingredients:

1. 2 cups cooked brown rice
2. 6 medium onions, cut in circles
3. 4-5 fillets of salmon or hammour
4. 1 bunch asparagus shoots
5. 2 cups tomato passata
6. 2 tbsp soya sauce
7. Pinch of Italian herbs
8. 10 small chunks Saudi feta cheese
9. 20 green stuffed olives
10. 2 heaped tbsp of capers
11. Juice of one lemon
12. 5 cloves garlic, peeled and sliced
13. 1 tsp rock salt
14. Red and black pepper

Method:

• Marinade the fish in dish with soya sauce, lemon juice, pepper and rock salt and leave for at least 40 minutes.
• Place your brown rice in a pan of salted boiling water and allow it to boil for 40 minutes or until tender.
• While still hot, evenly distribute the rice in the bottom of a big baking dish.
• Place the rings of onions evenly on top of the rice.
• Arrange the marinated fish on the bed of rice.
• Evenly distribute asparagus shoots, feta cheese, olives and capers around the fish.
• Pour tomato passata evenly on the fish until it is fully covered.
• Sprinkle on the Italian herbs.
• Cover the dish with foil.
• Bake for 30-40 minutes until fish is flaky.
• Serve hot.

EXOTIC FRUIT DESSERT

Ingredients:

1. 4 kiwis, peeled and sliced
2. 2 mangoes, peeled and sliced
3. ½ water melon
4. ½ honeydew melon
5. 10 strawberries, washed and halved
6. 1 tbsp lemon juice
7. 1 tbsp clear honey
8. 1 tbsp chopped mint
9. 1 pinch of cinnamon powder (optional)

Method:

• In a big bowl place the kiwis, mangoes and strawberries.
• Use a melon baller to scoop out the flesh from the water melon and the honeydew melon.
• Add this to the fruit in the bowl.
• Mix together the lemon juice, honey and a pinch of cinnamon (if you decide to go for it); add 1 tbsp of warm water to make it easier to pour the mixture over the fruit.
• Pour and mix into the fruit gently without bruising it.
• Sprinkle the chopped mint over the top of the fruit and chill for at least 1 hour before serving.