Allium B Kitchen: Courgette salad

With the sun making one last push before the Autumn chill kicks in, we are rustling one last summer dinner in the hope the sun just has one last appearance left in him (yes we think the sun is a him)
This recipe can seriously only take a few minutes to prepare and is a perfect pick me up for lunch.

You will need to serve 2
2 large courgettes
2 tbsp of Pesto (homemade or store bought)
10-15 cherry tomatoes
olive oil



1. Using a potato peeler, peel the courgette into small strips. (You will need to be light handed to get the smaller strips)
2. Half the cherry tomatoes and heat a pan on medium heat with a splash of olive oil
3. Once hot add your cherry tomatoes, and stir for about 5 minutes so the tomatoes are soft and slightly roasted
4. Stir your pesto into the courgette and scatter with your tomatoes

You can make quickly the night before work, or whip it up for a quick healthy dinner. 



enjoy x

Allium B Kitchen: Grilled lemon chicken & salad

We are still seriously pining for a good summer over here, and still dreaming of spending our evenings in the garden. Although the summer may still not be on our side, at least it's not snowing, which calls for lighter, healthier dishes for the long light evenings. Although this recipe has a little preparation time, it all comes together so easily to make such a tasty salad for either lunch or dinner (or like us, just make double and take some for work the next day)



For the Chicken 
{serves 2 people}

2 chicken breasts (cut in small strips)
6 tbsp honey
2 tbsp olive oil
2 tbsp soy sauce
2 lemons worth of juice + zest from each
3 cloves garlic, minced
1 tsp. sea salt and pepper, each, + more for taste
1 chili peppers, diced with seeds
1 generously large handful of fresh coriander leaves

For the Lemon Dressing:
{serves 2}

1 small tub of creme freche
1 lemon 
1 garlic
1 tbsp spoon olive oil
1 tsp salt
1 teaspoon red wine vinegar
1 small handful of fresh coriander leaves

1. Combine all of the ingredients for the marinade in a medium-sized bowl. 
2. Toss the chicken in the marinade bowl and either cover and refrigerate. Keep in the refrigerator for atleast an hour, though overnight is best. 
3. Cook directly on a heated grill pan for 3-5 minutes on each side until cooked through (alternatively you can grill on the bbq)
4. combine all ingredients for the dressing together, and garnish for corriander
5. Make your salad. We used, fresh salad leaves, cucumber, cherry tomatoes and avocado




Mix all together to make your salad, enjoy!