Everyday Nourished

Author: jordan

  • Ancient Grain Halloumi Salad

    Ancient Grain Halloumi Salad

    A bright asparagus and risoni salad with golden halloumi, toasted almonds, fresh herbs, lemon, shallots and pomegranate — fresh, salty, crunchy and perfect as a colourful side or light lunch.

    SERVES 4

    TIME: 15 MINUTES

    ~ 375 calories per serve

    ~ 18g protein per serve

    Ingredients

    1 bunch asparagus

    1 tbsp olive oil

    1 cup cooked risoni (orzo)

    Juice of half a lemon

    1 garlic clove, minced

    ¼ cup fresh parsley

    ¼ cup toasted almonds

    Fresh dill, to taste

    1–2 shallots, thinly sliced

    ¼ red onion, thinly sliced

    Pomegranate seeds

    180–200g halloumi, sliced

    ½ tbsp olive oil

    Optional: pinch of chilli flakes or ½ fresh red chilli

    Method

    Prepare the asparagus

    Toss the asparagus with 1 tbsp olive oil, salt.

    Grill or pan-fry over medium-high heat for 3-5 minutes or until visibly charred.

    Make the base salad

    In a large bowl, combine the cooked risoni, lemon juice, garlic, parsley, dill, shallots, and red onion.

    Add the chopped grilled asparagus and toasted almonds. Season lightly with salt and pepper.

    Cook the halloumi

    Pan-fry the halloumi slices and sprinkle with chilli flakes or fresh red chilli. Cook 1–2 minutes per side until golden and crispy.

    Assemble the salad

    Plate the risoni salad and top with halloumi.

    Drizzle with ½ tbsp olive oil and scatter over pomegranate seeds.

  • Brown Sugar Iced Latte

    Brown Sugar Iced Latte

    A creamy iced coffee with rich brown sugar syrup, espresso and milk, finished with a soft vanilla foam on top. Sweet, smooth and café-worthy, but easy enough to make at home in minutes.

    Ingredients

    Brown sugar syrup

    • 2 tbsp brown sugar
    • 2 tbsp water
    • ¼ tsp vanilla extract
    • Pinch of cinnamon
    • Pinch of sea salt

    Iced latte

    • 1–2 shots espresso, or ⅓ cup strong brewed coffee
    • ¾ cup milk of choice
    • Ice

    Brown sugar cream

    • ¼ cup thickened cream, pouring cream or barista oat milk
    • 1–2 tsp brown sugar syrup
    • ¼ tsp vanilla extract

    Method

    • Add the brown sugar and water to a small saucepan over low heat. Stir for 2–3 minutes, until the sugar dissolves and the syrup looks glossy. Stir in the vanilla, cinnamon if using, and a tiny pinch of salt. Set aside to cool slightly.
    • For the brown sugar cream, whisk or froth the cream with 1–2 teaspoons of the syrup and vanilla until thickened but still pourable.
    • Fill a glass with ice. Add 1–2 tablespoons of brown sugar syrup, then pour in the espresso or strong coffee. Add the milk and stir gently.
    • Spoon or pour the brown sugar cream over the top so it floats like a soft cold foam.
    • Serve immediately.
  • Watermelon, Feta & Halloumi Salad

    Watermelon, Feta & Halloumi Salad

    A fresh summer salad with juicy watermelon, salty feta and golden grilled halloumi, finished with mint, dill and a bright lemon-honey dressing. Sweet, savoury, herby and a little unexpected — but it really works.

    Ingredients

    • 1 kg watermelon, rind removed and cut into cubes
    • 200 g halloumi, sliced
    • 100 g feta, crumbled
    • ½ cup fresh mint leaves
    • ¼ cup fresh dill, roughly torn
    • ¼ cup fresh parsley or coriander, roughly chopped
    • 2 tbsp olive oil, plus extra for grilling
    • 1 tbsp lemon juice
    • 1 tsp honey
    • ½ tsp lemon zest
    • Cracked black pepper
    • Pinch of sea salt

    Method

    • Heat a grill pan over medium-high heat. Brush halloumi with a little olive oil and grill for 1–2 minutes each side, until golden with char marks.
    • Whisk olive oil, lemon juice, honey, lemon zest, pepper and a small pinch of salt.
    • Add watermelon to a large serving bowl. Scatter over grilled halloumi, feta, mint, dill and parsley.
    • Drizzle with the dressing and toss gently just before serving.
    • Finish with extra herbs, cracked pepper and a little more lemon zest.
  • Hot Honey Sweet Potato Beef Bowl

    Hot Honey Sweet Potato Beef Bowl

    This bowl has been popping up all over the internet, so I had to try it — and I completely understand the hype. The mix of sweet roasted potato, savoury beef, creamy yoghurt and spicy hot honey is ridiculously good, and it’s become one of those easy throw-together meals I keep coming back to.

    SERVES 3-4

    TIME: 25 MINUTES

    ~ 635 calories per serve

    ~ 28g protein per serve

    Ingredients

    For the bowl

    • 1 large sweet potato, cubed
    • 1 tbsp olive oil
    • 1 tsp smoked paprika
    • ½ tsp garlic powder
    • Salt and pepper
    • 2 cups cooked brown rice, quinoa or pearl couscous
    • 250–300 g beef mince
    • 1 tsp olive oil, extra
    • 1 garlic clove, minced
    • 1 tbsp soy sauce or tamari
    • 1 tsp tomato paste
    • ½ tsp cumin
    • ½ tsp chilli flakes, optional
    • 2 large handfuls rocket
    • ¼ cup labneh
    • Fresh parsley or coriander

    Hot honey

    • 2 tbsp honey
    • ½–1 tsp chilli flakes
    • 1 tsp lemon juice or apple cider vinegar
    • Pinch of salt

    Method

    • Preheat the oven to 200°C. Toss the sweet potato with olive oil, smoked paprika, garlic powder, salt and pepper. Roast for 25–30 minutes, turning once, until golden and tender.
    • Meanwhile, heat a little olive oil in a pan over medium-high heat. Add the beef mince and cook until browned, breaking it up with a spoon. Stir in the garlic, soy sauce, tomato paste, cumin and chilli flakes. Cook for another 3–5 minutes, until glossy and deeply flavoured.
    • To make the hot honey, warm the honey, chilli flakes, lemon juice and salt in a small saucepan or microwave for a few seconds, just until runny.
    • Divide the rice, quinoa or couscous between bowls. Add the roasted sweet potato, beef mince and rocket. Spoon over the yoghurt, drizzle generously with hot honey and finish with fresh herbs, cracked pepper and extra chilli if you like.
  • Oreo Cheesecake Slice

    Oreo Cheesecake Slice

    A creamy no-bake Oreo cheesecake slice with a buttery Oreo biscuit base, smooth vanilla cream cheese filling and chunks of crushed Oreo throughout. It is sweet, creamy and crunchy, with a cookies-and-cream flavour and an easy chilled finish.

    SERVES 16

    TIME: 30 MINUTES

    ~ 360 calories per serve

    ~ 6g protein per serve

    Ingredients

    Base

    250 g (about 24) Oreos

    100 g unsalted butter

    Filling

    500 g Philadelphia cream cheese, softened

    395 g can sweetened condensed milk

    1 tsp vanilla extract

    Juice of 1 lemon

    8–10 extra Oreo cookies, roughly chopped

    Topping

    Extra crushed Oreos

    Method

    Base: Line a 20×30 cm tin with baking paper. Crush Oreos, mix with butter, press into tin, chill.

    Filling: Beat cream cheese until smooth. Add condensed milk, vanilla, lemon juice. Fold in chopped Oreos.

    Assemble: Pour over base, smooth top, add toppings.

    Chill: Refrigerate or freeze 4 hrs or overnight. Slice to serve chilled or defrosted from frozen.

  • Ponzu Salmon Sashimi Bites

    Ponzu Salmon Sashimi Bites

    Fresh sashimi-grade salmon bites tossed with ponzu, mango, red onion, chilli, spring onion and sesame for a bright, zesty starter with a sweet-savoury finish.

    SERVES 2

    TIME: 15 mins

    ~ 375 calories per serve

    ~ 33g protein per serve

    Ingredients

    500 g sashimi-grade salmon, skin removed

    3–4 tablespoons ponzu sauce

    ½ small red onion, finely diced

    ½ mango, diced into small chunks

    1 spring onion, finely sliced

    1 fresh red chilli, finely sliced

    1 teaspoon sesame seeds, optional

    Fresh lime, optional, to serve

    Method

    Using a sharp knife, cut the salmon into even bite-sized squares or cubes.

    Arrange the salmon pieces on a serving plate in a single layer.

    Spoon the ponzu sauce over the salmon, making sure each piece gets a little coating.

    Scatter over the diced red onion, mango chunks, sliced spring onion and fresh chilli.

    Sprinkle with sesame seeds if using.

    Serve immediately, with a squeeze of fresh lime if desired.

  • Cranberry Chicken Roulade

    Cranberry Chicken Roulade

    Golden roasted chicken wrapped around a savoury cranberry, herb and nut stuffing, finished with cranberry sauce for a sweet-tart contrast. Festive enough for entertaining, but still simple enough to make for a special dinner at home.

    Serves: 4–6
    Time: 1 hour

    Ingredients

    For the chicken

    • 4 large chicken breasts
    • 1 tbsp olive oil
    • Salt and freshly cracked black pepper

    For the cranberry & herb stuffing

    • 1 tbsp butter
    • 1 small onion, finely diced
    • 2 garlic cloves, finely chopped
    • 2 cups fresh breadcrumbs
    • ½ cup dried cranberries
    • ¼ cup walnuts or pecans, roughly chopped
    • 1 tbsp fresh parsley, finely chopped
    • 1 tsp fresh thyme leaves
    • ½ tsp salt
    • ½ tsp freshly cracked black pepper
    • Zest of ½ orange, optional

    To serve

    • ½ cup cranberry sauce
    • Extra fresh thyme or parsley

    Method

    1. Prepare the chicken. Preheat the oven to 190°C. Butterfly each chicken breast by slicing horizontally through the centre without cutting all the way through. Open out and gently pound between sheets of baking paper until evenly flattened.
    2. Make the stuffing. Melt the butter in a frying pan over medium heat. Add the onion and cook for 4–5 minutes until soft. Add the garlic and cook for another minute.
    3. Mix the filling. Transfer the onion mixture to a bowl and combine with the breadcrumbs, cranberries, nuts, parsley, thyme and orange zest. Season with salt and pepper. Add a small splash of water or chicken stock if the mixture feels too dry.
    4. Roll the chicken. Lay the flattened chicken breasts out on a board. Spoon the stuffing along the centre of each piece, leaving a small border around the edges. Roll tightly around the filling and secure with kitchen string or toothpicks.
    5. Sear. Rub the roulades with olive oil and season generously. Heat an oven-safe frying pan over medium-high heat and sear the chicken for 2–3 minutes on each side until lightly golden.
    6. Roast. Transfer to the oven and cook for 25–30 minutes, or until the chicken is cooked through and the centre reaches 75°C.
    7. Rest. Remove from the oven and rest for 10 minutes before removing the string and slicing into thick rounds.
    8. Serve. Arrange the roulade slices on a platter and serve with cranberry sauce, fresh thyme and a little cracked pepper.

    Tip: You can assemble the roulades earlier in the day and keep them covered in the fridge, then simply sear and roast when you’re ready to serve.

  • Pesto Devilled Eggs

    Pesto Devilled Eggs

    Creamy devilled eggs filled with crème fraîche and pine nut pesto, then finished with fresh chives for an elegant, bite-sized starter or grazing-board addition.

    MAKES 12 EGG HALVES

    TIME: 20 MINS

    ~ 50 calories per egg half

    Ingredients

    6 large eggs

    2 tbsp crème fraîche

    2 tbsp pine nut pesto (homemade or store-bought)

    Salt & black pepper

    Fresh chives, chopped

    Serving Suggestions

    Caviar

    Smoked Salmon

    Buckwheat Blinis

    Lemon Wedges

    Method

    Boil the eggs: Place eggs in a saucepan, cover with cold water. Bring to a boil, then simmer for 9–10 minutes. Transfer to ice water, peel once cool.

    Make the filling: Slice eggs in half. Scoop out yolks into a bowl. Mash with crème fraîche, pesto, salt, and pepper until smooth and creamy.

    Fill the eggs: Spoon or pipe the pesto mixture back into the egg whites.

    Garnish: Top each devilled egg with chopped chives and a crack of black pepper.

  • Rustic Antipasto Platter

    Rustic Antipasto Platter

    A generous Italian-style grazing platter with creamy burrata, warm arancini, cured meats, hard cheese, dolmades, marinated vegetables, olives and pesto, served with toasted bread or crackers for sharing.

    Ingredients

    1 large burrata

    4–6 arancini balls, warmed

    150 g prosciutto

    150 g salami or sopressa

    120 g hard cheese, such as parmesan, pecorino or aged cheddar, sliced or shaved

    1 cup dolmades

    1 cup grilled eggplant slices

    1 cup marinated olives

    1 cup roasted capsicum

    1 cup cherry tomatoes, halved

    2–3 tbsp pesto

    1 tbsp olive oil

    Cracked black pepper

    Fresh basil or oregano

    Toasted bread, crackers or crostini, to serve

    Method

    Choose a large rectangular wooden board or platter.

    Place the burrata in the centre and spoon pesto over the top. Drizzle with olive oil and finish with cracked pepper.

    Arrange the arancini around the burrata while still warm.

    Fold or loosely pile the prosciutto and salami in separate sections of the board.

    Add the cheese slices, dolmades, grilled eggplant, olives, roasted capsicum and cherry tomatoes in small grouped piles around the board.

    Fill any gaps with fresh basil or oregano, extra olives or tomatoes.

    Serve with toasted bread, crackers or crostini on the side.

  • Gravadlax

    Gravadlax

    A fresh, elegant starter or brunch platter that works beautifully for Easter, long lunches or grazing tables. Always a staple with the Swedish side of my family.

    Ingredients

    • 700 g–1 kg fresh salmon fillet, skin on, pin-boned
    • ¼ cup sea salt
    • ¼ cup caster sugar
    • 1 tbsp cracked black pepper
    • 1 large bunch fresh dill, roughly chopped
    • Zest of 1 lemon
    • 1 lemon or lime, thinly sliced
    • 2 tbsp baby capers, drained
    • Extra dill sprigs, to serve
    • Optional mustard dressing
    • 2 tbsp Dijon mustard
    • 1 tbsp honey
    • 1 tbsp lemon juice
    • 2 tbsp olive oil
    • 1 tbsp finely chopped dill
    • Cracked black pepper
    • 1 tbsp gin, vodka or aquavit, optional.

    Method

    • Pat salmon dry and place it skin-side down on a large piece of baking paper or cling film.
    • Mix salt, sugar, pepper, chopped dill and lemon zest. Rub the mixture evenly over the flesh side of the salmon.
    • Drizzle over gin, vodka or aquavit if using.
    • Wrap tightly, place in a shallow dish and weigh down with a plate or small tray.
    • Refrigerate for 24–48 hours, turning once halfway through. The longer it cures, the firmer and saltier it becomes.
    • Unwrap the salmon and gently scrape off most of the cure and dill. Pat dry.
    • Slice thinly on an angle, leaving the skin behind.
    • Arrange on a platter with lemon or lime slices, capers and fresh dill.
    • For the dressing, whisk Dijon, honey, lemon juice, olive oil, dill and pepper until smooth.
    • Serve chilled with mustard dressing, crackers, rye bread or sourdough.