This is a recipe that I've been meaning to make for ages now, and a trip to the zoo last week provided me with the perfect opportunity to give it a try! The wraps were were super simple and incredibly tasty, with the tarragon giving just the right amount of kick. Perfect for any picnic or quick lunch!
1/2 barbeque or roasted chicken, diced
2 sticks celery, diced
1 tsp fresh tarragon, finely chopped
1/4 cup good quality mayonnaise
Sea salt & cracked pepper
4 multigrain wraps
1/2 butter lettuce
Combine chicken, mayo, celery and tarragon in a bowl, season well with salt and pepper, then cover and refrigerate for 1 hour.
To serve spoon the chicken mix across the middle of a wrap, arrange lettuce leaves on top and then roll up and cut in half on the diagonal.
Serves 4.
Now this was something of a test for me, as i have never used fresh beetroot before in my life. To be honest I've always been a little scared of them! However, I do love the flavour so decided it was about time I gave them a chance.And boy am I glad I did. This dip not only tasted amazing, but looked so pretty too! Just make sure you wear gloves when peeling them, else you'll end up with pretty pink hands to match...1 bunch baby beetroot (approx 8 beets)1 head garlic2 tbsp fresh chives, chopped2 tbsp plain yoghurtOlive oil spraySea salt & cracked pepperPreheat your oven to 180 degrees.Prepare the beets by trimming off the stems and roots then place them in a roasting pan lined with baking paper. Next cut about 5mm from the top of the whole head of garlic and pop that in the tray as well. Spray lightly with olive oil spray and bake for 45 minutes, or until the beets are tender, then set them aside to cool.Once they're cool enough to handle, carefully peel away the skin, finely dice and place in a mixing bowl. Grab the head of garlic and squeeze out the soft centre into the beetroots. Next add the yoghurt and chives, season well with salt and pepper and mix to combine.I then used a fork to mash up the beetroots to give a smoother consistency. You could use a food processor if you prefer, but I really liked the chunky texture the fork gave me.Lastly, spoon the dip into a serving dish and garnish with fresh chives. I served my dip with lavosh crackers. Yum!
Check out this beautiful fresh salsa, doesn't it just scream summer? Shame that it's now autumn... Oh well, one doesn't have to conform all the time. I made this as part of a delicious healthy spread for a DVD [read: old school 90210] marathon with friends, and i have to say it was definitely as big a hit as the show was back in the day! I particularly enjoyed just a little spoonful atop crispy mini toasts, but it was also delightful smeared across fresh crusty sourdough bread.2 perfectly ripe avocados, diced1 punnet cherry tomatoes, diced1/2 red onion, finely diced1 long red chilli, de-seeded and finely chopped2 tbsp fresh coriander, chopped1 lemonSea salt & cracked pepperPlace the avocados, tomatoes, onion, coriander and chilli in a bowl and mix well. Then simply squeeze over the juice of one lemon, season well with salt and pepper, then give it one final stir and you're ready to serve!This recipe makes enough salsa for about 6 people, so you can easily halve the recipe if you don't need quite that much.
This is a recipe that I've been meaning to make for ages now, and a trip to the zoo last week provided me with the perfect opportunity to give it a try! The wraps were were super simple and incredibly tasty, with the tarragon giving just the right amount of kick. Perfect for any picnic or quick lunch!
