Day 1: Prawn & Shaved Fennel Salad With Creamy Coconut Dressing
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Serves 2 people
- 200g/7ozs. prawns, shelled
- 1 head fennel
- 1 teaspoon fresh mint plus extra 1/2 teaspoon
- 1 tablespoon coconut oil or butter, melted
- Juice from 1/2 lemon
- 1/4 cup coconut milk
- Salt and pepper
Step 1 - Line a baking tray with foil and heat grill to 220C/440F. Mix the 1 teaspoon of mint and butter/coconut oil together and baste the prawns with it. Grill for 3-4 minutes.
Step 2 - Trim the fennel and shave it very thinly. Drizzle with lemon juice to prevent it from browning. Mix the mint with the coconut with a pinch of salt to make a dressing and dress the fennel with this. Season with salt and pepper.
Step 3 - Plate the fennel salad and top with the prawns.
Day 2: Beetroot Pesto "Spaghetti"
An Original Recipe by Lorraine Elliott/Not Quite Nigella, inspired by Cook Sophie Cook Makes enough for 2 plates of "spaghetti"
- 200g/7ozs. roasted and peeled beetroot (4 medium sized bulbs), cut into chunks
- 50g/1.5ozs. toasted walnuts
- 1 garlic clove, peeled
- 1/4 bunch mint
- Juice of 1/2 lemon
- 2-4 tablespoons extra virgin olive oil
- 2 tablespoons nutritional yeast (also sold as "savoury yeast flakes")
- Salt and pepper to taste
- 2 zucchinis, peeled or skin on (peeled looks more like spaghetti but skin on has more nutrients)
- You will also need a spiraliser
Step 1 - Process the beetroot and walnuts in a food processor along with garlic, mint, lemon juice, olive oil and nutritional yeast. Taste for seasoning and add salt and pepper as needed.
Step 2 - Place the zucchini in a spiraliser and make noodles. Toss with the beetroot pesto and and serve with extra black pepper.
day 3: Vietnamese Grilled Salmon wraps With Coconut Sesame & Ginger Dipping Sauce
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Serves 2 (makes 10 wraps)
A warning: these are filling!
- 8-10 small rice paper wrappers
- 200g/7ozs. salmon or chicken
- Kecap manis or tamari (if you want it gluten free)
- 4 slices fresh ginger
- 1.5 cups purple cabbage shredded
- 1/2 bunch mint
- 1/2 avocado
- 1/2 red capsicum, sliced into 10 strips
- 1/2 cup coconut milk
- 1 teaspoon sesame oil
- 1/4 teaspoon finely grated fresh ginger
- Pinch of salt
Step 1 - Slice the salmon or chicken up into strips. Marinate the salmon or chicken in a mixture of kecap manis or tamari and fresh ginger for 10 minutes. Pan fry or grill until done. Set aside.
Step 2 - Dip the rice paper rolls in cold water and place on a clean surface to roll. Add some purple cabbage, mint leaves, a slice of avocado, a piece of capsicum and a piece of the chicken or salmon. Roll up and repeat with the remaining ingredients.
Step 3 - Whisk the coconut milk, sesame oil and ginger. Add a little salt and use it to dip the wraps into.
Day 4: Salad and pancake plate
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Serves 2
- 2 small sweet potatoes, roasted
- 50g walnuts, toasted
- 1 clove garlic
- 4 tablespoons extra virgin olive oil
- 1/2 cup shredded purple cabbage
- 1 cherry tomato
- Coconut pancakes*
- 1/4 or 1/2 avocado
- Optional extra: fried egg
Step 1 - Blend the sweet potatoes, walnuts, garlic and oil together. Add a little to blend if necessary. Season with salt and pepper.
Step 2 - Add the purple cabbage, tomato and avocado to the plate and place the dip next to it along with the coconut pancakes.
Coconut pancakes (makes enough for this and the soup below for 2 people)
- 1 cup coconut milk
- 1/2 cup ground almonds
- 1/2 cup tapioca flour
- Extra virgin olive oil for frying
Mix the ingredients together in a jug and ladle table spoon full of batter on a hot skillet or frypan. Turn over when bubbles appear. This will make a lot of pancakes but divide them in half and save the other half for the soup below.
Day 5: Roasted "Cheesy" Vegetable Soup With Coconut Pancakes
An Original Recipe by Lorraine Elliott/Not Quite Nigella
- 2 tablespoons extra virgin olive oil
- 1 x small pumpkin or squash
- Rest of punnet of tomatoes
- 3 x Red Capsicum, seeded
- 1 cup vegetable or chicken stock
- 4 tablespoons nutritional yeast (or to taste)
Step 1 - Roast the squash/pumpkin, tomatoes and capsicum together in a 180C/350F oven with the oil until roasted through and soft (about 40-50 minutes or so).
Step 2 - Blend with the vegetable stock. Add nutritional yeast and season to taste. Top with pumpkin seeds. Serve with coconut pancakes from the day before.