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Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Steak and Beetroot Salad

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Serve your family a quick and easy dinner with this tasty beetroot salad with sizzling steak. At just 293 calories, it’s a great healthy option too, packed with protein, veg and nutritious seeds

Steak and Beetroot Salad

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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 2

Ingredients
  

  • 1 tbsp mixed seeds pumpkin, sunflower, sesame and linseed
  • Pinch of chilli powder or dried chilli flakes optional
  • 1 tbsp rapeseed or olive oil
  • 250 g 8oz sirloin steak
  • Salt and freshly ground black pepper
  • 4-6 baby beetroot
  • 1 ripe avocado
  • Large handful of flat-leaf parsley leaves
  • Vinaigrette dressing
  • French bread to serve

Instructions
 

  • Heat a frying pan, add the seeds, with some chilli, if you like, and cook for about 1 min, until they start to toast and pop. Tip them into a bowl or on to kitchen paper.
  • Heat the pan again (or a griddle) over a high heat. Rub 1 tsp oil over the steak, season well and sear for 2-4 mins on each side, or to your liking (but we think this tastes better if the steak is medium-rare). Take off and leave on a chopping board, loosely covered, to rest for 5-10 mins.
  • Cut the beetroot into quarters and mix with the rest of the oil in a salad bowl. Halve, stone, peel and slice the avocado and add to the beetroot, along with the parsley leaves.
  • Thinly slice the steak and serve separately with the salad or tuck pieces of steak into the salad. Drizzle with vinaigrette and serve with French bread.

Notes

Leaving the steak to rest after cooking makes it nice and juicy
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Potato Peel Crisps

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These potato peel crisps are perfect for using up leftover potato skin. There’s no need for waste with this easy and delicious recipe. Potatoes play a big part in most family meals. We mash, boil or roast them but we often throw the peelings away. This is such a shame as, believe it or not, the peelings are rather delicious when turned into crisps. Yes, really! The next time you peel a potato, don’t throw the peelings away, try this simple recipe instead!

Potato Peel Crisps

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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2

Ingredients
  

  • Potato peel
  • 1-2 tsp of oil
  • Salt and pepper for seasoning
  • Cumin paprika or chilli powder (optional)

Instructions
 

  • Pre-heat your oven to 200C. First of all you will need to peel your potatoes with a potato peeler. The skin might be too thick if you use a knife.
  • Potato peel does not keep well, so get the peelings straight onto a baking tray.
  • Drizzle the oil over your peelings and sprinkle over your chosen seasoning/spices.
  • Use your hands to mix everything together, until the peelings are evenly coated in the oil and seasoning.
  • Make sure the peelings are in an even layer and then place into the oven until slightly brown and crunchy, about 8-10 minutes.

Notes

You can try other vegetable peelings too! How about carrot and parsnip? The peel lasts for up to three days, if wrapped well and stored in the fridge.

Cheesy Mashed Potato Hash

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Cheesy mashed potato hash is a quick and easy dinner to make for the whole family. Ready in just 30 mins and packed with veg such as cauliflower, broccoli and roasted root veg, this dish is perfect for kids. Top with cheese and bacon for a special treat and serve warm from the oven. The pesto in this recipe gives this dish a really nice kick of flavour.

Cheesy Mashed Potato Hash

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 1 tbsp vegetable oil
  • 700 g pack frozen mashed potato
  • 150 g frozen cauliflower
  • 150 g frozen broccoli
  • 200 g frozen roasted root vegetables
  • 8 rashers streaky bacon
  • 200 g ball mozzarella drained and torn
  • 2 Sacla pesto shots
  • 2 tbsp pine nuts
  • Few basil leaves
  • Handful rocket to serve

Instructions
 

  • Heat the oven to 200C, gas 6. Heat the oil in a large ovenproof pan. Add the frozen mash, stir until softened, then add the rest of the vegetables. Heat, stirring, until defrosted.
  • Dry-fry the bacon in a frying pan until crispy on both sides. Once the mash mix is heated through, arrange the mozzarella, pesto and pine nuts on top and place in the oven to melt. Top with the bacon, basil leaves and rocket, to serve.

Notes

If you want to make this dish a little healthier swap the mashed potato for sweet potato instead.