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Pea Shoots Pesto with Linguine

There is nothing more delicious than homemade pesto, it only takes minutes to knock up and is so versatile. For this beautiful pasta dish we have made pea shoot pesto – which is fresh, zingy and has so many nutrients.

METHOD

Grate the parmesan and pop it in a food processor together with the pea shoots, cashews and garlic. Blitz together, and drizzle in the oil while the blade is running. Have a taste and check the consistency, you may want to add some water. Keep in the fridge until needed.

For an easy pasta dish – Cook the linguine per packet instructions (but obviously any pasta will do). Allow 75-100g per person. Then for the last few minutes add some frozen fine beans to the cooking water. Drain, add a generous tablespoon or two of pea shoot pesto per person. Add some halved cherry tomatoes.

Other options would be some cooked bacon or pancetta, sautéed courgettes work well too.
You can use the pesto for so many dishes, stir it through butterbeans, or put dollops on fried eggs!

PESTO

  • 60g Pea shoots
  • 60g Parmesan
  • 40g Cashews
  • A garlic clove
  • 30ml Extra Virgin Olive oil
  • Optional - the zest of half a lemon.

Pea Shoots & Quinoa

A great vegan meal or a wonderful salad, with protein rich quinoa and nuts. Always make extra so that there are leftovers to make lunches or for another meal. Can be made in advance. Serve at room temperature. The pea shoots give it a wonderful flavour and an extra nutrient boost.

METHOD

Preheat an oven to 180C. Put some olive oil on a baking tray and brush with a pastry brush. Add the squash slices, brush with olive oil, scatter over the coriander seeds, (chilli flakes too if you like spice). Season with sea salt and bake for 35 mins until soft and starting to crisp at the side. Put the tomatoes in an oven proof dish, with tsp olive oil and seasoning.

In a heavy based pan, put a tbsp of oil to heat, add the nigella seeds. Add the quinoa with a teaspoon of sea salt, give it a good stir so it’s coated with oil. Add 300ml of water and bring to a boil. Cook gently for 15 mins. Then turn heat off and allow to fluff for 10 mins. All the water should be absorbed.

Make the dressing by whisking the lemon juice, pomegranate molasses, and olive oil together.
Chop pea shoots roughly and when the quinoa is cooled, mix in a serving bowl with the pea shoots, nuts, veg and half of the dressing.

Serve with the other half the dressing for people to help themselves. Decorate with toasted almonds.

SALAD

  • Tbsp Olive oil
  • Zest and juice of a lemon
  • 1 Tsp each of Cumin seeds, Nigella seeds and fennel seeds
  • 150g quinoa
  • 300ml water
  • 60g Toasted flaked almonds (put on a baking tray in hot oven for 7 mins)
  • 100g Cherry tomatoes - halved and roasted for 30 mins in tbsp olive oil with seasoning
  • 1 squash
  • 60g pea shoots
  • 50g cashew nuts

Dressing

  • 30ml lemon juice - approx 1 lemon)
  • 20ml Pomegranate molasses (leave out if you don’t have).
  • 30ml extra virgin olive oi

Pea Shoots Frittata

A super tasty and healthy recipe for you to make ahead as a brunch, lunch, snack or dinner. The pea shoots give a fabulous fresh flavour that works perfectly with the leek and the cheese. There is a load of veg and protein in this recipe, when served with an edamame bean salad there is even more.

METHOD

Preheat the oven to 180C. Line a cake tin with non-stick baking parchment. Heat some olive oil in a frying pan, then gently sauté the leeks. After a few minutes add the broccoli, cook gently.

Meanwhile, beat the eggs with the yoghurt in a large bowl. Crumble the cheese in, season with pepper.

Chuck the pea shoots into the leek mix and allow to wilt, cooking for barely a minute. Mix these veg into the bowl with eggs and pour into the prepared tin, ensuring that the cheese and veg are evenly distributed. Cook for 25 mins until golden. Serve warm or room temperature .

FRITTATA (serves 2)

  • I leek - halved and finely chopped
  • 60g Handful of broccoli florets - broken into small pieces
  • 30g Pea shoots
  • 20g stilton or any blue cheese
  • 20g Yoghurt (for more protein use kefir)
  • 4 eggs

SALAD

  • Cooked and cooled edamame beans
  • Sun Salad micro green mix
  • 2 tsp of pumpkin seeds
  • Cherry tomatoes halved
  • Cold Pressed Rapeseed Oil and Vinegar
  • Mix all the salad ingredients and drizzle with a little oil and vinegar, season to taste.

Sun Salad with Fish & Beans

A comforting, healthy, delicious recipe that is so quick to prepare, especially if you have already made a batch of the Pea shoot pesto.

METHOD

Preheat the oven to 180C. Pop the salmon on a baking tray, season (add chilli flakes if you want some heat) and lemon slices. Cook for 15-20 mins.

Gently saute the onion in a pan with an unsaturated cooking oil, for example rapeseed or olive. When soft, add the garlic and cook for a couple of minutes, then add the beans and their liquid. Cook for 15 mins until much of the liquid has evaporated. Finally add 2 generous tbsp fresh pesto. Add in some fresh cherry tomatoes if you wish. Stir and serve with the salmon on top and a Side of Sun Salad.

INGREDIENTS
(serves 2)

  • 2 salmon fillets
  • I lemon
  • 1 onion finely chopped
  • 2 cloves of garlic - sliced
  • 400g Good quality white beans (in this recipe Cannellini Beans)
  • 3 tbsp fresh pea shoot pesto (see recipe)
  • Fresh Tomatoes
  • Serve with a side of Ro-Gro Sun Salad mix

SALAD

  • Sun Salad micro green mix
  • 2 tsp of pumpkin seeds (or any one your favourite seeds)
  • Cherry tomatoes halved (diced cucumber or peppers will work too)
  • Cold Pressed Rapeseed Oil and Vinegar
  • Mix all the salad ingredients and drizzle with a little oil and vinegar, season to taste.

Sun Salad and Tandoori Chicken Wrap

Here is a great idea on how to use up some leftovers and make a tasty and nutritious snack or lunch. Be sure to make tandoori for dinner and use the leftovers to make these delicious wraps. But you can also use any leftover chicken or turkey.

METHOD

If you like, partly cook / soften the wraps by warming briefly in a dry hot frying pan. Allow to cook for a minute on each side, then remove and cool.

Mix the yoghurt and the mango chutney in a bowl. Add the chicken, black pepper and a generous handful of the smaller leaves from the Ro-gro Autumn mix.

Lay the pea shoots from the mix in the centre of the wrap and pile the chicken on, top off with sunflower shoots and micro radish. Roll and enjoy!

INGREDIENTS

  • 2 mini wraps
  • Sun Salad mix
  • Tandoori Chicken (recipe below or any leftover chicken or turkey) - chopped into small bite size pieces.
  • 2 tbsp of Yoghurt (use mayo if you prefer)
  • I tbsp of mango chutney

Tandoori Chicken

Make a batch to eat as a delicious evening meal, then use leftovers for lunches during the week. Prep time 15 mins, plus marinating Cook time 15-20 mins.

METHOD

Mix all the ingredients for the marinade together in a large bowl.Add the chicken and mix, ensuring all the meat is fully covered in the marinade. Cover and put in the fridge for as long as possible.

When ready to cook,
OVEN – preheat to 180C . Line a baking sheet with non-stick parchment and place the chicken on. When the oven is hot, cook for approx 20 mins. Check fully cooked before serving.

You can rest the chicken in a warmed oven.

INGREDIENTS

  • 600g approx Chicken mini fillets (trimmed of excess fat but kept whole)

MARINADE

  • 1-2 tbsp natural yoghurt
  • Juice of a half a lemon
  • 1 tsp each of turmeric, ground coriander, ground cumin, hot smoked paprika and garam masala. You can also add a pinch of cayenne pepper for extra heat if you like it spicy. Plus half a teaspoon of salt.
  • 2 cloves garlic, crushed
  • 15g tomato concentrate
  • 1 tablespoon grated fresh ginger (or use the squeezy type from the tube)

Sun Salad & Hummus Wrap

Elevate the humble wrap by adding delicious micro greens. Packed full of nutrition and flavour this lunch takes moments to put together, it’s vegan and full of goodness.

METHOD

If you like, partly cook / soften the wraps by warming briefly in a dry hot frying pan. Allow to cook for a minute on each side, then remove and cool.

Lay the pea shoots from the mix in the center of the wrap and pile the hummus and cucumber on top. Then sprinkle over the sunflower shoots and micro radish. Roll and enjoy!

INGREDIENTS

  • 2 mini wraps
  • Sun Salad Mix
  • Good quality hummus
  • Cucumber - cut into small batons