"Bakewell Tart" Overnight Oats

Overnight oats are just the dream for those busy mornings when you need a breakfast to grab & go, but don't want to sacrifice taste or nutritional goodness. I had one such morning recently (as increasingly seems to be the case!) but thankfully, I'd been organised in advance and prepared these Bakewell Tart inspired Overnight Oats, which combine the classic flavour pairing of almond and cherry. I made these the night before and in the morning, I simply grabbed the jar from the fridge on my way out of the door. They caused quite the stir when I got to work and tucked into them at my desk, with lots of the team intrigued by the idea and wanting the recipe- so here it is!

Three great health benefits: good source of fibre, promotes healthy skin, anti-inflammatory 

Serves 1

Ingredients:
1/3 cup frozen cherries
1 tsp maple syrup
1/4 cup gluten free oats
1/2 cup almond milk (I always use unsweetened)
2 tbsp ground almonds
1 tsp vanilla extract
1 tbsp smooth almond butter
Pinch flaked almonds, to sprinkle

Method:
1) Place the cherries, along with a splash of water, in a small saucepan over a medium heat on the hob. Simmer for approx 10 minutes, stirring occasionally, until a compote is made. Stir in the maple syrup and set aside to cool. Once cool, place in your serving bowl/ jar as the base layer.
2) In a bowl, mix together the oats, almond milk, ground almonds and vanilla extract. Cover and refrigerate overnight.
3) In the morning, stir the oat mixture then place onto the cherry base layer before topping with almond butter and a sprinkle of flaked almonds. The mixture can also be layered up in advance, if required.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Pea, Broad Bean and Radish Salad

This is a fresh tasting, light salad which is perfect for spring. It makes the most of in-season ingredients and the simplicity of the salad allows the flavours to shine. It's easy to throw together and I love serving it as a side dish for casual entertaining.

Three great health benefits: good source of plant-based protein, beneficial for digestive health, boosts immunity 

Serves 4

Ingredients:
1 & 1/2 cups frozen peas
1 cup frozen broad beans
5-6 radishes, finely sliced
Leaves of 2 sprigs mint, finely chopped
Juice of 1/2 lemon
2 tbsp extra virgin olive oil
Sea salt and black pepper, to taste

Method:
1) Place a saucepan over a medium-high heat on the hob and boil together the frozen peas and broad beans for a few minutes, to cook through. Drain and set aside to cool thoroughly.
2) Toss the peas and broad beans together with the radishes, mint leaves, lemon juice and olive oil. Season with salt and pepper.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Pea and Mint Butter Bean Dip

This dip is based on storecupboard staples yet tastes as fresh & green as the vibrant colour looks. It's a versatile dip which can also be used as a puree, paste or spread.

Three great health benefits: good source of plant-based protein, beneficial for digestive health, promotes healthy skin

Makes 1 bowl

Ingredients:
1 x 400g can butter beans, drained and rinsed
250g frozen peas
4 tbsp extra virgin olive oil
2 generous sprigs fresh mint
Sea salt and black pepper

Method:
1) Boil the frozen peas in water for a few minutes, until cooked. Retain 2 tbsp of the cooking water then drain and set aside to cool.
2) Place all of the ingredients, including the 2 tbsp retained pea cooking water, in a food processor and whizz until smooth and thoroughly combined.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Mexican Quinoa Salad

I've been wanting to share a Mexican Quinoa Salad recipe for some time and it seemed only fitting to share it ahead of Cinco de Mayo (5th May), the Mexican festival. This salad is packed full of flavour and will prove to quinoa cynics that it isn't bland or flavourless, simply a flavour carrier! The fresh flavours in this salad work particularly well as the temperature rises, when I naturally crave salads and it's a nice dish to take along to "pot luck" lunches or BBQs too as the quantities can easily be doubled or increased further.

Three great health benefits: good source of plant-based protein, beneficial for digestive health, boosts immunity

Serves 4
Keep refrigerated

Ingredients:
1 cup quinoa, rinsed
1 & 1/2 cups water
1 x 400g can black beans, drained
1 x 198g can sweetcorn, drained
1 red onion, finely chopped
1 red chilli, deseeded and finely chopped
Handful (approx 10) cherry tomatoes, chopped into quarters
1 avocado, diced
Juice of 1 lime
Handful (approx 10g) coriander, finely chopped
3 tbsp extra virgin olive oil
Sea salt and black pepper, to taste

Method:
1) Boil together the quinoa and water in a medium saucepan over a medium heat on the hob until the liquid is absorbed and the quinoa is cooked and fluffy, approximately 10-15 minutes. Set aside to cool completely.
2) Place the cooled quinoa in a large mixing bowl and add all of the remaining ingredients. Stir to combine.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Sweet Potato Chipotle Dip

This is a thick, creamy and satisfying dip which I like to dollop into nourish bowls to add a rich & slightly smokey flavour.

Three great health benefits: promotes healthy skin, good source of fibre, boosts immunity

Makes 1 large bowl

Ingredients:

1 large sweet potato, peeled and chopped into bitesized cubes (mine weighed 375g)

1 x 400g tin chickpeas, drained & rinsed

6 tbsp water

4 tbsp extra virgin olive oil

1 tbsp & 1 tsp chipotle paste

1 tbsp tahini

Sea salt and black pepper

Method: 

1) Place the sweet potato in a steamer over a saucepan of boiling water. Cover with a lid and steam until soft, approximately 10 minutes.

2) Place the cooked sweet potato in a food processor along with the remaining ingredients and whizz until smooth.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats