Happy Harmony Life

Carrot and Halloumi Rice
Ingredients
2 tbsp olive oil
1 onion chopped
2 cloves of garlic chopped
300g carrots cut into 1cm pieces
250g light halloumi cut into 2.5cm chunks
2 tbsp (50g) harissa
25g flat leaf parsley
2x 250g microwave rice pouches
1/2 lemon juice
Instructions
Heat 1 tablespoon of oil in a large pan adding the onion and garlic, cooking for five minutes until soft.
Add the carrots with 2 tablespoons of water, cover and cook over low heat for 10 minutes, until soft.
Meanwhile, in a small frying pan, fry the halloumi in the remaining 1 tbsp oil over a high heat for two minutes.
Add the harissa and parsley to the carrots, season and mix well.
Stir in the rice, then cook over a medium heat for 3 to 4 minutes until very hot.
Stir through the halloumi and lemon juice then divide between four bowls.

Tenderstem Broccoli with Lemon and Garlic
Ingredients
220g tenderstem broccoli
1 tbsp olive oil
1/2 garlic clove
1/2 lemon, juice and zest
Sea salt and black pepper
2 tbsp (20g) crushed walnuts to serve
Instructions
Trim the rough ends from the broccoli and add to a saucepan of salted boiling water for 2-3 minutes.
Meanwhile, in a frying pan over medium low heat, add your olive oil and diced garlic until fragrant and add the blanched broccoli.
Saute for 2 minutes the add the lemon zest and juice, salt and black pepper.
Lay on a dish and top with 2 tbsp crushed diced walnuts.

Hasselback Sweet Potatoes with Bacon and Cheddar
Ingredients
600g sweet potato
4 rashers of streaky bacon
60g cheddar cheese
1 tsp olive oil
1 tsp smoked paprika
Instructions
Preheat oven to 180C/350F/Gas Mark 4.
Rinse your sweet potatoes and slice through them top to bottom leaving a 1 cm gap at the bottom as not to slice the whole way through.
Make cuts every half a centimetre or so along the potato.
Pop them into a roasting tray coating them with a teaspoon of oil and roast for 45 minutes.
Meanwhile pan fry rashers of streaky bacon and grate your cheddar.
Once the potatoes are ready and your bacon diced up over the top along with the cheddar and a little smoked paprika and pop back in the oven or very hot grill for 8-10 more minutes or until the cheese has melted.

Courgette (zucchini) and Bacon Cous Cous
Ingredients
100g pack of cous cous
100g back bacon (around 4 slices)
75g red onion diced 1cm thick
120g courgette sliced 1cm thick
85g carrot diced into 1cm cubes
40g green beans diced 1cm thick
20g butter
24g parmesan
1/4 tsp smoked paprika
Instructions
Dice all of your veggies and add the butter to a nonstick pan over medium low and add the diced carrot to saute for 4-6 minutes stirring infrequently.
Meanwhile, finely dice your bacon and onion and then add them to the pan.
Saute for another 4 to 6 minutes until darkened, stirring infrequently.
Boil the kettle to reconstitute your cous cous according to the pack instructions.
Wash and slice the courgette, pulling the veggies and bacon to one side add the slices of courgette making full pan contact, as well as your green beans.
Add a quarter teaspoon of smoked paprika to the courgette and cook for 4 to 6 minutes aside untouched.
When the courgette is soft, add the reconstituted cous cous to the pan and stir to combine.
Divide into bowls and top with Parmesan.

Chipotle Honey Baked Feta
Ingredients
200g full fat feta
75g red onion
80g red bell pepper
65g squash
1/2 tsp chipotle paste
16g honey
11g olive oil
1/2 tsp dried mint
1/2 tsp dried oregano
Instructions
Preheat your oven to 180C/350F/Gas Mark 4.
Finely dice all of the vegetables and lay them into a roasting tray with a pinch of salt.
Add your block of feta on top and coat with the Chipotle paste, honey, herbs and olive oil.
Roast in the middle of the oven for 25 to 30 minutes until lightly charred on the edges and the cheese is smooth and squishy.
Mix together and serve on top of or in addition to your favourite grilled chicken, lamb, pork or beef cuts or even on crusty sourdough, toasted pita or wraps.

Chickpea and Sweet Potato Salad
Ingredients
220g canned drained chickpeas
1.2kg sweet potato cut into 1” pieces
2 tbsp olive oil
1 tsp sea salt
1 tsp cumin seeds
1 red onion cut into 8ths
150g spinach leaves
150g pumpkin seeds
300g low fat plain yoghurt
1 tbsp tahini
2 garlic cloves minced
1/2 tsp ground coriander
3 tbsp lemon juice
Instructions
Preheat the oven to 180C/350F/Gas Mark 4.
Toss the sweet potato, salt and cumin seeds together with the oil and add to a baking tray.
Roast for 10 minutes, then add the red onion wedges and cook for a further 10 minutes, until golden and cooked through.
Allow to cool.
To make the dressing, add the yoghurt, tahini, garlic, ground coriander and lemon juice in a bowl and whisk until well combined.
Set aside.
When the sweet potato and onion have cooled, drain and rinse the chickpeas and place in a bowl with the spinach and pumpkin seeds, seasoning with salt and black pepper.
Gently add the dressing combine again and serve.

Asparagus Salad with Mozzarella and Cherry Tomatoes
Ingredients
20 asparagus spears, trimmed
100g olive oil
6 garlic cloves sliced
14 cherry tomatoes cut in half
15 black olives from brine, drained and sliced
Juice of 2 lemons
1 handful of fresh parsley
2 balls of mozzarella
Pinch of chilli flake
Torn basil leaves
Instructions
Blanche the asparagus in boiling water for no more than two minutes, then add to iced water until the asparagus is cold.
Remove from the water and place on a paper towel to soak up the excess water.
Place a non-stick pan on a medium heat with the olive oil and add the garlic until fragrant and slightly golden.
Add the cherry tomatoes, olives, lemon juice and parsley and cook for 30 seconds, add the asparagus and cook for a further 30 seconds.
Arrange the asparagus salad on four plates and season with salt and freshly ground black pepper.
Top with the mozzarella roughly torn, then sprinkle with chilli flake and torn basil leaves.

Maple Mustard Salmon and Sweet Potatoes
Ingredients
300g sweet potato cut into 1” slices
600g salmon
2 tsp (6g) olive oil
Sea salt and pepper
1/2 tsp cumin
1/2 tsp smoked paprika
100g maple syrup
30g dijon mustard
Zest of one lemon plus slices
Parsley to garnish
Instructions
Preheat your oven to 220C/425F/Gas Mark 7.
Combine the maple syrup and Dijon with a pinch of salt and pepper along with the lemon zest in a small bowl, stirring together and setting aside.
Line a deep roasting dish with foil adding the sweet potato slices with a tablespoon of olive oil salt, black pepper, cumin and paprika and arrange on a sheet pan so they aren’t touching.
Roast for 15 minutes, or until tender.
Remove the sweet potatoes from the oven and turn each one over.
Place the salmon in the centre of the potatoes and spoon over half of the glaze from the bowl.
Lay lemon slices on top and return to the oven for 10-12 minutes until the salmon flakes easy.
Pour the remaining glaze over and sprinkle with chopped parsley and divide up between dishes.

Low Carb Smoked Salmon Roll Ups
Ingredients
120g sliced smoked salmon slices
60g houmous
60g cucumber cut into matchsticks
40g carrot cut into matchsticks
1/2 red pepper sliced lengthways
2 tsp dijon mustard
40g watercress
Instructions
Take a slice of smoked salmon, spread it with houmous and dijon and then layer with cucumber, avocado and red pepper slices.
Keep going until all ingredients are used and serve over a bed of watercress.

Bacon, Egg and Cheese on Wholemeal
Ingredients
2 rashers of back bacon
30g mozzarella grated
60g spreadable low fat soft cheese
1 egg
2 medium slices of wholemeal
2 tsp dijon mustard
1/2 a tomato sliced
30g rocket and spinach
Pinch of sea salt
Diced chives to garnish
Instructions
Cook bacon under a very hot grill for 4 minutes a side or in a non-stick pan on medium heat until crisp, turning infrequently.
Leave to cool.
Meanwhile, set a non-stick pan on a medium heat and whisk the egg in a bowl with a pinch of salt and add your mozzarella grated.
Pour the mixture into the pan stirring after 30s and again in another 30, fold together in the middle of the pan to the same size as your bread and leave to cool.
Arrange your sandwich laying out your bread adding half of the cream cheese, dijon and slices of tomato, a pinch of sea salt and then bacon.
Tightly fold your salad veggies and pack them tightly into the sandwich adding the folded egg mixture on top.
Garnish with chives and place the second slice of bread buttered with cream cheese on top.
Wrap in paper or foil or eat immediately.

Whole Roast Chicken with Root Veg and Pesto
Ingredients
1 medium whole chicken
400g squash diced into 1” cubes
200g sweet potatoes diced into 1” cubes
1 whole red onion
80g babycorns
2 cloves of garlic
3-4 sprigs of Rosemary
1 lemon halved
95g (1/2 jar) reduced fat pesto
Sea salt
Instructions
Remove chicken from packaging and place into a tray, cover liberally with sea salt and leave covered for 1-6 hours.
Preheat your oven to 220C/425F/Gas Mark 7.
In a roasting tray throw in baby corns, a lemon, 1 large sweet potato, diced butternut, onions, a few sprigs of rosemary, a whole clove of garlic, sea salt and black pepper - toss together.
Spatchcock a chicken by cutting either side of the spine and pressing firmly on the collarbone to flatten the bird, lay on top of the veggies in the tray adding the cut discard into the tray base.
Roast at 220C/452F/Gas Mark 7 for 20 mins then drop to 200C/400F/Gas Mark 6 for 45 minutes or until the juices run clear when pricked.
Remove the chicken from the tray and rest the meat covered loosely for 10 mins whilst you mix the veg in the tray, squeeze over the now glazed lemons juice and add a jar of reduced fat pesto, mixing very well, return the veggie tray to the oven.
After 10 minutues, carve the chicken and divide equally between four plates, remove the roots from the oven and add to each plate.
Serve with any additional steamed veg or side salad.