Recipe by Ella Blackwell
2 pepper. Red, yellow or a mix
300g baby tomatoes, halved
2 red onions
3 Cloves garlic
Large handful of fresh basil
-2 tsp fresh or dried thyme
Large Slug olive oil
Small dash Balsamic Vinegar
4 Ready-cooked beetroot
Dressing: 2 parts olive oil, 1 part tamari, 1 part balsamic vinegar, tsp of honey and wholegrain mustard, seasoning
Roughly chop the pepper, onion and garlic.
Roast for 20mins at 200* with the tomatoes, basil, thyme, o.oil and vinegar
Slice the avocado and beetroot, put in a salad bowl with the rocket, add the roast ingredients once cooled.
Shake the dressing in a jar and pour over the salad
4 Pitta breads
8+ tbs passata and pesto
Fresh Basil and thyme
1 pack halloumi (230g)
Toast the pittas, cut them open and place each half on a tray (inside up), drizzle with olive oil.
Pile on pesto, passata, fresh basil, thyme and sliced Halloumi.
Bake for 5 mins in the hot oven.
Ella lives in Sussex with her husband and two young kids. After 10 years as a fashion designer she changed her lifestyle to bring up the children. She has a small start-up company with a friend selling children’s Teepees. Currently they’re building a house from scratch, grand designs style. Being a creative person; producing healthy family meals is simply an extension of this. There are, of course some creative culinary disasters along the way...
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