The Greedy Model

The classic Greedy Kale Salad topped with delicious Maple & Sriracha Halloumi. Greedy Kale is very much an ‘if you know, you know’ recipe - so if you haven’t tried it, this is your sign to do so! Topped with the sweet, spicy halloumi, it really is delicious. Serves 2 Takes 20 minutes 180g bag of kale A large handful of pumpkin seeds/salad topper seeds 1 apple, sliced 1 avocado, sliced 1 block of halloumi Olive oil 3 tbsp maple syrup 2 tbsp sriracha Dressing - 50ml extra virgin olive oil 30ml apple cider vinegar 25ml maple syrup (or honey) 1 tbsp balsamic vinegar 1 tbsp Dijon mustard 1 tsp garlic powder Pinch of sea salt 1. In a jar, add all of the dressing ingredients & shake until it emulsifies. In a large bowl, add the bag of kale. It doesn’t matter if it seems like a lot, it will half in size once dressed. Pour the dressing over and using your hands, squeeze & massage the dressing into the kale. This is a really, really important step. Keep squeezing for 5-10 minutes until it has fully wilted, and almost halved in size. Remove the stalks as you come across them. 2. Add the apple, avo and seeds. Mix well and season with salt and pepper. Set aside. 3. Slice the halloumi and heat a drizzle of olive oil over medium-high heat in a non-stick pan. Once hot, add the halloumi and fry for a few minutes a side until golden brown. Meanwhile, mix the sriracha and maple syrup. Once the halloumi is golden, pour in the maple-sriracha sauce and mix to coat the halloumi and thicken slightly. 4. Top the salad with the hot halloumi and enjoy immediately!

A delicious lunch and very simple too as you can prep all parts in advance and enjoy the next day. This is a miso peanut salmon rice bowl and it’s very very good. I used rocket here as that was what I had on hand but you could also use some kale massaged with olive oil, salt and lemon juice as that might withstand being in the fridge a little longer. Serves 1 1/2 packet of wholegrain/wild rice Handful of rocket 1/4 cucumber 1 small tin of sweetcorn 1 tsp smoked paprika 1 tsp garlic granules Salt 1 salmon fillet Salad topper seeds For the dressing 2 tbsp rice wine vinegar 2 tbsp peanut butter (softened in microwave) 2 tbsp water 1 tsp miso 1 tsp soy sauce + more for salmon 1 tsp maple syrup + more for salmon 1 tsp sesame oil 1/2 tsp garlic granules 1 tsp fresh ginger, finely chopped or grated 1. Heat the oven to 220c. Lay out the drained sweetcorn on a tray and then toss with salt, a drizzle of oil and 1 tsp paprika & garlic granules. Roast until charred and darkened, around 10-15 minutes. On a separate tray (or a little foil parcel on the same large tray), add the salmon. Drizzle over a little soy and maple and roast alongside the corn until cooked through, around 10 mins. 2. Mix all the dressing ingredients in a bowl. Sometimes for the smoothest consistency, it’s best to actually blitz all ingreds in a blender but a bowl & whisk would still make a delicious dressing. 3. Heat the rice, slice the cucumber. Add to a bowl. Then add the corn once roasted, the salmon and a handful of rocket. Top with salad topper seeds. I also like to dress the cucumber in the dressing before adding into the serving bowl but this is optional. Drizzle over the dressing, toss all together and enjoy.

The easiest and most delicious weekend breakfast (or weekday lunch) idea - crushed peas and crispy parma ham on toast. So good and so simple. Serve 1-2 150g peas 3 sprigs of basil 1 tsp honey 1/2 lemon/lime 1/2 tsp garlic granules Salt & pepp Olive oil Toast - we used baguette A few slices of parma ham Egg - 1-2 per person 1. Heat the grill to high/the oven to 200c. Lay the parma ham on a tray and then place under the grill for 5 minutes or so, up to 8 minutes depending on the strength of your oven. Remove from the oven and they will crisp up as they cool. 2. Cover the peas in boiling water to defrost them for a few mins then drain. Add to the blender with the basil, the juice of half a lemon, honey, salt and enough olive oil for it to come together smoothly. Set aside. 3. Toast your bread, then smash on the peas, top with a crispy parma ham and a fried egg. Yum!

If you have the energy on a hangover, these bacon and cheese hash browns might change your life. Cheesy, salty, fried... so good. Makes 4 large hash browns 4 medium potatoes 1 shallot 2 tsp garlic powder 75g cheddar cheese, grated 5 rashers of bacon Vegetable oil Salt Pepper 1. Chop the bacon into small pieces. Heat a pan over medium heat (non-stick ideal here) and fry it for around 7-10 minutes until crispy. 2. Whilst the bacon is frying, peel the potatoes then grate with medium/coarse grater. Place in a tea towel, wrap it up and squeeze out the excess water. Add to a bowl. 3. Remove the bacon from the pan when done, then add to the same bowl with the potatoes. Add 1 finely chopped shallot and the grated cheddar. Add the garlic powder, a good pinch of salt and pepper. Mix well, using your hands to squish the mixture together. 4. Wipe out the pan used for the bacon, add enough veg oil to just cover the base of the pan and heat over medium-high heat. Form the hashes into whatever shape you like (round, oval, square - choice is yours!) then fry for 5 minutes a side, until golden. They might cook fast if they are thinner or if your oil is hotter so adjust temp if needed. Eat with lots of ketchup and maybe a fried egg!

Steak, cannellini bean & spinach salad. It’s so good, it keeps well, it’s super easy. 😋😋😋 Serves 2 Takes 20 minutes 1 large thick steak (or 2, it’s up to you) Flakey salt Olive oil 2 large handfuls of spinach, chopped A large handful of cherry tomatoes, halved Handful of jarred artichokes 1 x 400g tin of cannellini beans, drained and rinsed 1/2 cucumber, chopped Basil leaves, torn For the dressing: 1 lemon, juiced 1 heaping tsp wholegrain mustard 2 tsp honey 1 tbsp balsamic vinegar 1.5 tbsp olive oil 1 garlic clove, grated 1. Get your steak to room temperature. Season heavily with salt and olive oil and set aside. 2. In a large bowl, mix the dressing ingredients. Then add the beans, tomatoes, cucumber, artichokes and spinach. Toss together. 3. In a very hot pab, fry your steak. Ours was about 1 inch thick so we cooked it for about 2.5-3 mins a side. You want the pan really hot so it gets a nice sear. Once it’s cooked, rest in foil for 10 mins. 4. Once rested, slice the steak. Tear fresh basil into the salad and season really well with salt and pepper. Place up and top with steak. Done!

The base of this sundried tomato, quinoa and kale salad is the Greedy kale salad that up already. Here, we have added some quinoa, sundried tomatoes and goat’s cheese too. This also gets better as it sits in the fridge over night, so it’s great for anyone that wants a lunch for the office. Serves 2 180g bag of kale A large handful of pumpkin seeds 100g sundried tomatoes, chopped 100g quinoa 100g goat’s cheese (or feta if preferred) 2 spring onions, chopped Dressing - 50ml extra virgin olive oil 30ml apple cider vinegar 25ml honey (sub for maple syrup if vegan) 1 tbsp balsamic vinegar 1 tbsp Dijon mustard 1 tsp garlic powder Pinch of sea salt 1. In a saucepan, add the quinoa followed by 200ml of water. Bring to a boil, cover then simmer for 10-15 minutes until pretty much all the water is absorbed. Remove from heat and allow to sit with lid on for 10 minutes, then fluff with a fork and set aside to cool. 2. In a jar, add all of the dressing ingredients & shake until it emulsifies. In a large bowl, add the bag of kale. It doesn’t matter if it seems like a lot, it will half in size once dressed. Pour the dressing over and using your hands, squeeze & massage the dressing into the kale. This is a really, really important step. Keep squeezing for 5-10 minutes until it has fully wilted, and almost halved in size. Remove the stalks as you come across them. 3. Add the sundried tomatoes, seeds, spring onions, goat’s cheese, and the quinoa when cooled. Mix well and season with salt and pepper. Serve topped with more goat’s cheese.

Easy peasy lunch or breakfast, this is a simple tomato toast with feta scrambled egg. I’ve been making it on repeat recently. Serves 1 Takes 10 mins 1 slice of toast Good olive oil 1 large ripe delicious tomato Feta 2-3 eggs 1 tbsp creme fraiche (or milk - this is optional) Knob of butter Slice the tomato and salt it well. Set aside. Then whisk the eggs with the creme fraiche, salt & pepper. Melt a knob of butter in a non-stick pan over medium heat and pour in the eggs. When they are nearly scrambled, add a sprinkling of feta and fold together. Lay the tomatoes on the toast, top with feta scrambled egg, more feta and optional but a sprinkle of chives is great.

A great prep ahead lunch - tuna lemon rocket orzo salad. Loads of herbs and rocket make this fresh and punchy. It keeps well for a day or so, longer if you leave the rocket apart and mix it in at the last minute. Only takes 15 minutes! Serves about 3 but depends what you serve it with, if anything! Takes 15 minutes 250g orzo 1 large tin of tuna in olive oil 3 tbsp red wine vinegar Salt & pepp Handful of rocket Large bunch of parsley, chopped (I used curly parsley) 2-3 lemons, zested and juiced (start with 2) 1. In a pot of salted water, get your orzo on to boil according to package instructions. You could also use half a stock cube in the water here if you like. 2. To a large bowl, add the oil from the tin of tuna, along with the red wine vinegar and the juice and zest of 2 lemons. Whisk together. Then add the tuna, parsley, rocket and the drained orzo once cooked. 3. Toss together, season WELL with salt and pepper. This really needs salt to make it extra good so don’t be shy. Then taste it. It may need the juice of a third lemon but it does depend on your tastes. Serve up with a drizzle of good olive oil on top. Would also be so good with some feta, goat’s cheese, pecorino etc although I know some purists won’t agree with tuna and cheese!

These breakfast tacos are my fave. They’re veggie but you could add bacon or sausages too, but I find the smoky mushrooms with the eggs and the feta such a good combo. Serves 2 Takes 20 mins 3 eggs 30g feta + more to top 1 garlic clove 150g chestnut mushrooms 4 mini tortillas 1 tsp smoked paprika Coriander, to top Hot sauce of your choice, to top Olive oil, to fry Salt 1. Slice the mushrooms fairly thickly and set a pan to heat over medium-high heat. Once hot, add a drizzle of olive oil and lay down the mushrooms in one layer. Sprinkle the mushrooms with smoked paprika and allow to fry for around 5-7 minutes. Don’t touch the mushrooms as you want them to gain colour. Flip them over and repeat on the other side, frying for 5 minutes. Remove from pan onto a side plate and season with a small amount of salt. 2. In the same hot pan, toast the tortillas and set aside. In a bowl, beat together 3 eggs along with 30g of crumbled feta,1 grated/minced garlic clove, a pinch of salt and a crack of pepper. Add a drizzle more oil to the pan and scramble the eggs over medium heat, using a plastic spatula to gently stir every so often. 3. Assemble by adding eggs on top of the tortilla, top with the mushrooms and then more crumbled feta and some chopped coriander. Hot sauce on top is optional but advised! As are sliced radishes as I love the crisp pepperiness!

An easy peasy dinner to serve with some rice, this is ‘beef & broccoli’ but easy and homemade. We’ve used tenderstem broccoli here but it would work just fine with regular. Serves 2 2 steaks, we used rump Salt 1 large handful tenderstem broccoli, chopped 2 garlic cloves, chopped 1 inch piece of ginger, chopped 2 tbsp oyster sauce 1 tbsp rice wine vinegar 1 tbsp soy sauce 1 tbsp sesame oil Veg oil Fresh coriander 1. Remove the steaks from the fridge 30 mins before. Pat them dry and season well with salt. Set aside 2. In a frying pan over medium heat, add the a glug of oil along with the garlic and ginger. Fry for a few minutes, then add the tenderstem and mix around. Fry for a few minutes and then add a splash of water and cover with a lid. This is to steam the broccoli and not burn the garlic/ginger so keep over medium heat. 3. Once the broccoli is tender but still with a crunch, remove from the pan and set aside but leave any garlic & ginger behind. Then add the oyster sauce, rice vinegar, soy and sesame oil. Stir and bring to a gentle bubble. Let it bubble gently to thicken slightly. 4. In a separate frying pan, fry the steaks over high heat in a glug of veg oil. The time will depend on the thickness of the steaks/your desired doneness. For a medium thickness steak medium-rare, 2 minutes a side is how we like it. Remove from the pan onto some foil and let rest for a few minutes. 5. Serve the broccoli on a plate and top with the steak, drizzle over the sauce, top with fresh coriander, and enjoy. This would be delicious with rice!

I know fennel can be divisive at times but this fennel, chickpea and lemon salad is SO good. It’s fresh and zesty, the texture of the thinly sliced fennel is delicious and it’s just something a little different to a classic green salad. Serves 2-4 depending on if it’s a side or what it’s served alongside Takes 15 minutes 1/2 fennel bulb 250g chickpeas (usually one drained jar/tin - if you can, use the chickpeas in a jar in salted water. It makes SUCH a difference to this salad) 1 lemon Pecorino Handful of parsley, chopped 2 slices of thick sourdough bread 2 tsp garlic granules Olive oil Salt & pepper 1. Heat the oven to 200c. Chop the bread into small chunks and lay on a baking tray. Cover with a good drizzle of olive oil, salt and garlic granules. Toss and bake for around 10-15 minutes, until very golden brown. 2. Meanwhile, slice your fennel using a mandolin. You want it super thin so if you have a sharp knife, that works too or use a veg peeler but a mandolin is ideal! Once thinly shaved, add to a large bowl with a good pinch of salt, a good squeeze of olive oil and the juice of 1/2 lemon. Toss together and set aside whilst the croutons finish cooking. Letting the fennel sit for this time softens it nicely. 3. Once the croutons are done, add to the fennel, along with the chickpeas, parsley and a good grating of pecorino. Add the juice from the other 1/2 lemon. Plate up and drizzle over any remaining liquid from the bowl. Top with more salt, a good squeeze of olive oil, parsley and shavings of pecorino. Lemon zest to make it pretty and you’re done!

A zingy, herby chicken salad that is just so good. Crispy pitta chips, shredded juicy chicken, baby gem lettuce, feta and a herby green dressing. Seriously so good. Serves 2 1-2 heads of little gem lettuce (1 large one should be fine) 2 chicken breasts Salt Pepper 1/2 pack of feta (about 80-100g) 2 pittas Olive oil Salad topper seeds For the dressing 4 tbsp olive oil 3 tsp red wine vinegar 1 lime, juice & zest Small handful coriander (15g) 1 spring onion, roughly chopped 2 tsp honey 1/2 tsp flakey salt 1. Heat the oven to 180c. Place the two chicken breasts on a piece of foil on a baking tray. Season heavily with salt and pepper then wrap the foil around it as a little parcel. Place in the oven for around 25 minutes or until fully cooked through but still juicy. Chop up the pittas into little squares. Once the chicken has cooked for 10 minutes, shuffle the foil parcel to one side of the baking tray and add the pitta squares to the other side. Add a good drizzle of olive oil and some salt. Mix together then place back in the oven for 15 minutes. You want them golden and crispy. 2. In a blender, add the coriander and spring onion. Blitz together to finely chop then add the rest of the ingredients. Blitz until a dressing comes together. 3. Slice the very end off the lettuce so that the leaves remain whole. Wash and dry. Once the chicken is cooked, shred with two forks and place in a large bowl. Add the lettuce, feta, seeds, pitta chips and dressing. Toss together then taste for seasoning. Enjoy!