Superfood Salad

Superfoods may be seen as a bit of a fad but the thing is, most of them are really delicious. This salad may be made up of some slightly different superfoods from Jamie Oliver’s original recipe from his website but I’m going to blame that on the train service in this country, resulting in me having to do a rush job lunch-time shopping trip to an M&S express. Nonetheless, pomegranate seeds, feta cheese, parsnips and nuts contribute to making this delicious.

Serves 6 – 8


  • 2 parsnips
  • 2 baking potatoes
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground coriander
  • 1/4 tsp cinnamon
  • tsp olive oil
  • 200g bulgur wheat
  • 1 broccoli
  • 35g mixed nuts (I used a mix of pine nuts and sunflower seeds)
  • 1 small tub pomegranate seeds
  • 2 limes
  • 1 pack beansprouts
  • 1 onion
  • 1 bunch coriander leaves
  • 1 pack feta cheese
  • salt


1.) Preheat the oven to 200 degrees C

2.) Peel and cube the parsnips and potatoes

3.) Line a baking tray

4.) Add the cubed vegetables to a mixing bowl, add half a tbsp oil then add the chilli flakes, a sprinkle of salt, the ground coriander and the cinnamon. Turn around with your hands until everything is coated with the spices then pour into the baking tray.

5.) Bake in the oven for 30 minutes until soft.

6.) While this is baking, peel and dice the onion.

7.) Heat some more oil in a frying pan and fry the onion for a couple of minutes. Then add the beansprouts. Fry until everything is soft then turn off the heat.

8.) In another pan, add the bulgur wheat with enough water to cover and bring to the boil.

9.) Chop up the broccoli and add in the pan with the bulgur wheat.

10.) Cook for about 10 minutes until the broccoli and bulgur wheat is soft. Turn off the heat, drain off the water and set aside to cool.

12.) In another small pan, toast the nuts until they’re starting to give off a nutty fragrance then remove them from the heat.

13.) Chop the feta cheese into cubes and add to the mixing bowl. Slice the limes and add the juice into the bowl. Chop up the coriander leaves and add them to the bowl.

14.) Once the broccoli and bulgur wheat, potatoes and parsnip, onions and beansprouts have cooled to lukewarm, combine them with the rest of the ingredients in the mixing bowl. Give everything a good stir.

Quinoa “Porridge”

I’m excited to blog this recipe as it’s one of my favourites and I make it at least every couple of months. The health benefits of quinoa are endless, probably why it’s had such a big boom in the last few years. It’s packed with fibre, protein and nutrients. Although this is called porridge it’s not really a breakfast recipe though I could eat it for breakfast, lunch and dinner (or breakfast, dinner and tea as we call it in the north of England). The recipe is taken from Yotam Ottonlenghi’s ‘Plenty More’ which is a brilliant vegetarian cookbook. Ottonlenghi has a few restaurants in London and Nopi is located in one of my favourite parts of London – just off super cool Carnaby Street. It’s incredibly reasonably priced for the restaurant of a celebrity chef and though it is not a vegetarian restaurant, it’s an absolute mecca for vegetarians as this guy can really pack flavour into greens. As I write this I’m daydreaming about the chargrilled aubergine with yoghurt. In fact, I’ve just decided to buy the Nopi cookbook so I can blog about that one too …

Serves 2


130g quinoa

400ml vegetable stock

5g parsley

5g mint

50g feta

100g spinach

200g plum tomatoes

spray oil



  1. Make up the 400ml vegetable stock
  2. Put the quinoa in a pan and pour over the stock, put onto simmer for about 15 minutes
  3. In the meantime, put the grill on and put the tomatoes on a tray to roast until they start to blacken. Spray them with oil and sprinkle with salt
  4. While these are cooking, chop up the herbs and crumble up the feta
  5. When the quinoa is cooked, add the spinach and let it wilt
  6. Add in the feta and the tomatoes and stir through with a sprinkle of salt
  7. Garnish with the herbs