If there’s one dish that consistently hits the sweet spot between healthy and satisfying, it’s this Sensational Peanut Salmon. Rich in omega-3s, packed with protein, and layered with deep, nutty spice – it’s one of those meals that feels indulgent but ticks every nutritional box. This recipe brings together crispy pan-seared salmon with a luscious, a stunning peanut sauce inspired by flavours from across Southeast Asia. It’s bold, it’s vibrant, and it comes together in under 30 minutes – making it perfect for weeknights or entertaining.
Salmon itself is a powerhouse ingredient, loaded with heart-healthy fats and anti-inflammatory properties, and when paired with simple sauce made with ingredients like fish sauce and wholesome peanut butter , the result is a dish that’s as good for your body as it is for your tastebuds. This has quickly become a go-to sauce – flavourful enough to impress, easy enough to repeat.
Inspired by a Yotam Ottolenghi recipe, this broccolini side takes bold, vibrant flavours in a fascinatingly fused direction. Korean spice meets a Thai-style creamy, nutty peanut sauce, all brought to life by a Japanese-inspired chilli crunch. The results? A sauce that’s equal parts fiery, savoury, and indulgently rich. We’ve used broccolini here because we love the way it stays perfectly tender-crisp, soaking up every layer of flavour (and also makes a really pretty photo), but you don’t have to play by our rules – truly, most any veg will do.
It’s ideal as a quick weeknight side, and makes a standout addition to BBQ spreads, or it can easily become the punchy green hero of your nourish bowls and sidekick to your weeknight proteins of choice. It’s an all rounder you definitely want to have in your arsenal, just imagine making the humble green veg the stand out dish at your next dinner party… dream big home cheffies, here’s your chance.
Sun-dried tomato chicken meatballs are a fantastic blend of juicy, tender chicken, savoury sun-dried tomatoes, and fresh herbs. Perfect for a weeknight dinner or meal prep, these meatballs are full of flavor and super easy to make. Whether you enjoy them as a main dish, in a sandwich, or even over a bed of greens, these meatballs offer a satisfying, Mediterranean-inspired (and I’m told retro-chic) bite that you’ll want to keep coming back to.
A History of Meatballs
Believe it or not, the origin of meatballs can be traced back to ancient Persia, where the humble “kofta” (as we also know it today) was made from ground meat mixed with rice or bulgur. This idea of rolling meat into balls and seasoning it spread globally, resulting in the Italian polpette, Swedish köttbullar, and Chinese lion’s head meatballs, among so many others. The concept remains simple but versatile—meat, spices, and a binder—yet the possibilities are endless. Each region’s meatballs reflect its culinary traditions, and sun-dried tomato chicken meatballs are a great example of how Mediterranean ingredients can shine in this classic form.
“Everyone makes rissoles darl” – Sal Kerrigan
Once you try these sun-dried tomato chicken meatballs, you’re sure to be making them time and again. Firstly, they’re incredibly flavorful and moist, thanks to the combination of lean chicken, zucchini, and sun-dried tomatoes. Secondly, they’re super versatile—you can toss them in a pasta, stuff them into a sandwich, or serve them on a bed of couscous or salad. Lastly, they’re easy to make ahead and freeze, meaning you can have a wholesome, homemade meal on hand whenever you need it. Plus the kids love them! The sultry flavors of sun-dried tomatoes, garlic, and fresh herbs make them feel both light and indulgent at the same time.
Use grated zucchini – Incorporating a moisture-rich vegetable like zucchini adds hydration to the meat mixture and keeps the meatballs juicy. I haven’t tried using other vegetables from the squash family but I would guess they’d also work fabulously. (eg pumpkin)
Add breadcrumbs soaked in milk – This secret to Nonna’s meatballs, love and hydration! The addition of zucchini takes this place in this recipe but, if you’re leaving it out, this is another great way to keep the moistness.
Use chicken thighs instead of breast – If you can get a hold of it, ground chicken thighs have more fat, making the meatballs more tender and flavorful.
Don’t overwork the mixture – Mix the ingredients gently to avoid making the meatballs tough. It’s okay if its a bit rustic, it contributes to the overall experience. Especially with little pockets of melted feta… salivating now!
Bake at the right temperature – Cooking at too high a heat can cause meatballs to dry out quickly. Bake them at a moderate temperature for an even cooking, if you’re frying, same goes.
A note on ingredients;
These sun-dried tomato chicken meatballs offer the perfect combination of fresh and savory. They’re ideal for anyone seeking a healthy, protein-packed dish with Mediterranean flair. They can also be made with little expense so you don’t need to go all out on posh ingredients to enjoy them.
Chicken Mince: If you can find it, opt for ground chicken thigh mince rather than breast meat for richer, juicier meatballs. Though it can sometimes result in drier meatballs, chicken breast mince is leaner and more readily available, however, and does the job quite nicely in this recipe.
Sun-Dried Tomatoes: The best sun-dried tomatoes are the ones packed in olive oil – and a little bit soft and pliable (but not semi-dried as they have a higher water content). Tomatoes packed in oil tend to be more flavorful and are ready to use without soaking. If using dried sun-dried tomatoes (not in oil), soak them in warm water for about 15 minutes to rehydrate them.
Zucchini: Zucchini is a fantastic addition to these meatballs as it adds moisture without an overpowering flavor. Choose medium-sized zucchini that are firm to the touch with a vibrant green color. If you want to go a step further, you could try squeezing out any excess liquid after grating, you don’t really need to to that in this case as the mix doesn’t seem to be affected by the higher water content. I would consider it though if you are potentially going to substitute another vegetable from the squash family.
Herbs: Fresh basil adds a bright, herbal note that pairs beautifully with the richness of the chicken and sun-dried tomatoes. Fresh is the best option for these meatballs as it has a more robust flavor than the dried, but both will do.
So now there’s nothing left to do but get some meatballs on your plate! As always, if you do recreate them let us know your thoughts in the comments below
These sun-dried tomato chicken meatballs are healthy, protein-packed and bursting with flavour, easy to make and totally moorish. A new family favourite awaits!
Equipment
1 mixing bowl
2 Baking trays
1 baking paper
Ingredients
500gramschicken mince
100gramsfeta(crumbled)
1mediumzucchini(grated)
6clovesgarlic(minced)
1largeegg
1/2cup breadcrumbsI (I use gluten-free)
1tbspfresh basil(chopped finely)
1tbspMixed Italian herbs(dried)
1/2tspsalt
1tsplemon zest(optional)
2tbspolive oil(or more for coating)
Instructions
Pre-heat the oven to 220°C
Put all the ingredients in a bowl and mix till combined. With the olive oil in a separate bowl, use it to coat your hands so you can easily shape the mix into golf ball-sized balls. (and have them coated with oil for baking)
Add all the meatballs to a baking tray and bake for 12-15 minutes or until internal temp is 72°C
You may find the meatballs are cooked before they properly brown on the outside so it's okay to put them under the grill for a minute or so more at the end if required.
Serve warm with a Greek-style salad and cous cous or any other way you fancy.
In case you weren’t aware, deviled eggs are making a comeback. Just like egg mayo toast is practically breaking Tik Tok right now, the Greats of the cooking world are also looking back to the past and bringing forward deviled egg recipes in one mind-blowing incarnation after another. The inspiring thing is, that since the 70’s & 80’s when this gorgeous little googie was an every-gathering essential, we’ve now got access to an entire planet’s worth of ingredients… so deviled eggs be basic no more.
This particular recipe took its inspiration from a post that went viral with 12 different types of deviled eggs on it. It featured everything from original curry mayo to caviar and creme fresh and right in the middle of these mad creations was a gochujang and kimchi egg calling me into action… I love Korean flavours, and I already knew how well Rayu goes with eggs, so this recipe was pretty much inventing itself right in front of me. Plus it was an awesome excuse to throw a deviled egg party, because why not, 1773 again somewhere, surely!
If you’re like me, you’ve probably made lettuce cups a thousand times. They are so simple and quick to make, they pack a good punch of protein and are generally an absolute crowd-pleaser. Before finding this variation however, I’d yet to venture into the world of chicken in a lettuce cup let alone a marinade poached variety that brings an extra layer of flavour to the party in your mouth. Now that I’ve tried it, I’m a pretty big fan, and not only am I going to be making these on repeat, I’m also going to be experimenting with this technique all over the place, look out tacos, you’re in for a re-invention…
It just so happens that this recipe goes exceedingly well with a dose of our original homemade rayu, which, unlike most of the product-pitch focused recipes on this blog (and there’s plenty) is a genuine fluke and so of course, we hope you’ll also buy some and try adding this little something something extra. It is, however, a stand alone delicious dinner, and a pretty budget-friendly addition to your recipe repertoire as well.
Blackened salmon, burnt lemon, smoky cajun fries… I know what you’re thinking… is this just a recipe you made out of a dinner you accidentally left on the hotplate too long? Thankfully the answer is no! This was genuinely an intentional creation, and I’ve gotta tell you lads, this burnt lemon butter gig is an absolute revolution… it’s going on anything and everything that the cooking gods will let me bless with it. I’m not even joking, I’m a super fan, and it’s going straight to the pool room aka. this blog.
If you haven’t already tried it, then you might not have experienced it, “burnt” lemon is a thing ladies and gents, it’s like a strange form of caramelisation that I didn’t even know was possible until I saw one of the great’s blogging about it. (@carolinagelen just in case you’re not already following her) So naturally I had to try it, and I guess I also figured, what better to pair it with than an already outrageous concept such as blackened salmon, which incidentally I already knew was a taste sensation, but I’m happy to say that this little combo is next level enough you’ll be burning things left right and centre just to see whatever else you might come up with!
If you’re not a fan of the humble Brussels sprout, the first question I’d put to you is, have you had it any other way than boiled by your grandmother? Because I hadn’t, but once I discovered this humble vegetable in all its versatility, I’ve never been more of a convert in my life. Charred on the BBQ, coated with a glaze, baked with parmesan or added to a stir-fry; I’ve actually found myself quite impressed by all the ways in which this humble little cabbage impersonator can enhance your dinner table.
That said, I’d never thought of eating them raw before trying this recipe… I assumed they’d be too pungent and a little bit acrid… but if you’re going to get into the world of eating raw kale, you may as well throw caution to the wind and just get involved in the cruciferous-magniferous experience right? And, I’m here to tell you, expect to be impressed.
It’s a rare thing for me to make a recipe over and over again, but this salad is a very regular feature in my life. Not only because it’s downright delicious, but also because it’s just so blooming good for you AND because it literally keeps for days… it’s pretty much the only make-ahead salad that I know of that actually stays fresh at least till Wednesday!
For the love of kale, cabbage and all things cruciferous…
If kale and cabbage had a baby they’d have made Brussels sprouts… and actually, they did. Everything leafy green in this salad is a derivative of something extraordinary… hillside kale from long-forgotten Mediterranean times. I like to imagine some Shepard saw his goats eating its forefather (a leaf that looks like what you find on the outside of broccoli) and thought to himself “If it keeps the goats healthy, then maybe we should eat it too” and thus the whole evolution of the cabbage family and all of its derivatives was born. I have no idea if this is actually what happened, but I do like the idea of one random unassuming fellow accidentally making such a huge impact on the evolution of vegetables as we know them…
It is true, however, that all of the brassicas (cruciferous vegetables) we know today did come from these humble origins. We actually do have this one simple plant to thank for broccoli, cabbage, cauliflower, Brussels Sprouts, bok choy all the different types of kale and more. It’s extraordinary to think that all of these vegetables came from one little seemingly insignificant weed.
Kale me healthy…
The thing I love most about the vegetables of the cruciferous family, however, and one of the other reasons I love this salad so much, is that they are just so incredibly good for you. Instead of an Apple a day, the saying really should be “A brassica a day keeps the Doctor away”: They are packed with essential nutrients and bioactive compounds that provide numerous health benefits. From their capacity to contain obscene amounts of minerals and vitamins to their incredibly powerful phytochemicals, there’s an abundance of reasons why you’d want to make sure to incorporate them into your regular diet:
Packed full of Nutrients: Cruciferous vegetables are generally an excellent source of vitamins, minerals, and dietary fiber. They contain vitamins C, K, and E, as well as folate and various B-vitamins. They also contain important minerals such as calcium, potassium, iron, selenium and more.
Antioxidant Properties: Cruciferous vegetables contain powerful antioxidants like beta-carotene, vitamin C, and selenium. These antioxidants help protect the body’s cells from oxidative stress, which can reduce the risk of chronic diseases.
Cancer Prevention: Studies suggest that the phytochemicals in cruciferous vegetables may help reduce the risk of certain cancers, including breast, prostate, lung, colorectal, and stomach cancers. The compounds sulforaphane, indole-3-carbinol, and isothiocyanates found in these vegetables are believed to have cancer-fighting properties – they are powerful anti-oxidants, detoxifiers, and may even help to reduce the amount of excess estrogen in a woman’s body.
Anti-inflammatory Effects: Cruciferous vegetables contain anti-inflammatory compounds that can help reduce inflammation in the body.
Heart Health: The high levels of fiber, potassium, and antioxidants in these vegetables contribute to heart health. These nutrients can help lower cholesterol levels, reduce blood pressure, and improve overall cardiovascular function.
Digestive Health: Cruciferous vegetables are a good source of dietary fiber, which aids digestion and promotes a healthy gut. They can help prevent constipation and support a diverse gut microbiome.
Detoxification Support: Cruciferous vegetables contain compounds that support the body’s natural detoxification processes. They can enhance the liver’s ability to detoxify harmful substances and promote overall detoxification.
Bone Health: Rich in vitamin K and calcium, cruciferous vegetables can help to build and maintain strong and healthy bones. Adequate vitamin K intake is essential for bone health as it helps regulate calcium absorption.
Improved Immune Function: The high levels of vitamin C and other antioxidants in cruciferous vegetables help the immune system function at its best.
So whether you’re about to roast a cauliflower, or contemplating adding some broccoli to your next stir fry… I’d highly recommend getting more of these veggies onto your plate. And certainly, at the very least incorporate this salad into your life: it’s a health bomb in every nutritious and delicious serving.
It is with great sadness and a heavy heart that have to announce that I ate kale and liked it.
Chop it so fine you can’t tell which vegetable it originally was
Salt it and massage it so the moisture starts to release and soften the leaf material – leave it for a good 10 min or more.
Then add everything else…
A note on ingredients:
Whilst this is a relatively simple salad to make, there are some things worth noting about how to get the best and tastiest results, and some ways you may wish to change or enhance things to make it suit your own personal tastes.
Kale: You can use either Tuscan or curly kale for this recipe, I’ve used both and I actually use a combination of the two because I like the diversity in textures – but any kale will do. Just leave out the stalks, they are definitely too chewy.
Brussels sprouts: I chose to use purple sprouts for this recipe – but mainly because I just thought they were so pretty and wanted to photograph them. I usually use regular sprouts for this recipe, but if you can find the purple ones, they are really very good for you, so it’s no harm going purple if you can!
Pecorino: You could probably use another hard cheese if you can’t find pecorino, but you would need to add extra salt to the recipe if you do – it’s definitely the extra saltiness in this cheese that contributes to the overall deliciousness of this dish.
Almonds: I always use roasted, but sometimes (which let’s you know what a foodie I am) I’ve only had smoked almonds on hand… and let me tell you, the flavour is fabulous, so if you can find smoked almonds I highly recommend you use them instead – but they at least need to be roasted – raw almonds just don’t cut the mustard so to speak.
Salt: I use Himalayan pink salt probably because I’m am ex-hippy but you can use any good quality sea salt.
Mustard: Being a family with a resident French person, we always have Dijon mustard on hand – and I think it works brilliantly in this recipe, that said, I can imagine that wholegrain mustard would work too.
Lemon: I don’t think you could substitute in lime or vinegar and have the same full-powered flavour experience. There’s something about the combination of pecorino, almond, and lemon that really works – but if you were mid-creation and realised you’d no lemons on hand, possibly apple cider vinegar may also work.
Cheesy, salty, crunchy and fresh this vibrant and oh-so-nourishing salad is certain to become a new favorite in your weekly meal prep and a summertime dinner favourite.
Equipment
1 food processor with slicing attachment
Ingredients
1headcurly kale(stems removed)
1bunchtuscan kale(stems removed)
1wholered onion(chopped fine)
500gramsbrussels sprouts(outer leaves and stems removed)
1cuppecorino(grated fine)
1/2cuproasted almonds((smoked also go really well))
1/2cuplemon juice
1/2 cupolive oil
2tbspdijon mustard(more to taste if you like)
2clovesgarlic
1tspsalt
Instructions
Prepping the greens
Chop the Brussels sprouts and kale extremely fine using a food processor or with a sharp knife and a lot of patience/skill
Add about 1 tsp of salt to the greens and massage it through, set aside for at least 10 minutes before adding the other ingredients.
Assembling the salad
Mix olive oil, mustard and lemon juice with a pinch of salt and pepper for the dressing.
Combine all ingredients and mix through the dressing.
Serve topped with a sprinkle of chopped almonds and shavings of pecorino.
Notes
This dish is probably the most filling salad you’ll ever eat so it works very well as a main event, but it also equally pairs with chicken and fish as a side.
This recipe makes 4 servings so if there are leftovers, you can store them in an air-tight container for up to 5 days!
These Thai chicken meatballs are so unbelievably flavorful and make a wonderfully healthy and nutritious mid-week meal, especially paired with an Asian-style salad. Made with ground chicken, Thai spices, and breadcrumbs, they can be baked or fried to perfection, and they are 100% customisable to your own taste preferences.
I tend to serve them with a sweet chili dipping sauce as an appetizer or pair them with rice or noodles and something fresh on the side as a main course, but however you serve them, I can guarantee that you’ll be making these again and the kids are going to love them!
There’s nothing more nourishing than a warm bowlful of noodles, packed full of spicy ginger and bursting with Asian flavours. But what’s the difference between a good ramen and an exceptional one? It’s the broth of course, and this recipe does not disappoint. This tofu ginger, miso ramen is totally customisable to your personal taste, but one thing you won’t want to skimp on is the miso… the deep rich umami flavour is what truly carries the dish, go hard or go home!
These nasturtium pesto zoodles are made with a unique twist on traditional pesto. Made with peppery nasturtium leaves, garlic, olive oil, and Parmesan cheese, it has a bright and slightly spicy taste. It’s also incredibly versatile and can be used in a variety of dishes, from pasta to sandwiches to roasted vegetables.
Given my foraging past, I’ve made nasturtium pesto every which way that you can imagine; but for this recipe, I took inspiration from some incredibly lovely Irish food bloggers Ireland “The Gastro Gays” and decided to use raw pistachio nuts – which are, in my opinion, a very under-utilized nut in the non-middle eastern culinary world.
A pesto experience to remember
Combined with the umami flavours in white miso, I consider this pesto to be one of the most elevated I’ve been able to create from the humble nasturtium leaves I love so much. And you can better believe it’s a plant I love for all of its versatile uses, including being super easy to grow, abundant in it’s produce and a peppery flavour that you just can’t reproduce.
A dinner fit for an evening full of sunshine… Nasturtium pistachio pesto courgette noodles. As pretty as a picture, deliciously different and tasty to boot!
Me when I first discovered this recipe!
Take a walk amongst the nasturtiums
There are many reasons to fall in love with this incredible plant, if you are a gardener then you’ll probably already know it well. Not only does it grow uniquely flavoured edible leaves extremely prolifically, it also produces beautiful edible flowers in a variety of colours. Whether you grow it as a ground cover, a source of leafy greens or as a farm to table source of beautiful garnishes… it’s certainly a plant i’d recommend adding to any home veggie patch.
When to Harvest: As soon as it makes leaves you can basically start harvesting, and unlike other leafy greens, the taste doesn’t intensify or turn more bitter as it ages and gets bigger – it does get slightly tougher however. The flowers of course should be harvested when they appear and at your fancy.
Cooking with it: I use pretty much all of the nasturtium plant, the young tender leaves in salads & sandwiches for a peppery bite, and the larger older leaves for pickling and pestos. I use the flowers in salads and even dehydrate them to soak in oil for salad dressings. The firey seeds can be enjoyed raw or cooked and pickled to form a caper-like substitute. Nasturtiums pair well with ricotta and cottage cheese.
Alternative uses for nasturtium pesto
I made this recipe to be specifically fit for a Summer’s evening, having stumbled upon a patch of nastirtiums and felt inspired for the first time in a long time to harvest from my surrounds. It was hot (by Irish standards) and I wanted to eat something that didn’t make me feel over-full or weighed down. So I went the zucchini noodle route; but let’s be honest, I also had an abandoned spiraliser that had been sitting in the cupboard for years that my partner was adamant I’ll never use… so I also felt it important and appropriate to make sure to prove him wrong. *laughing face emoji*
But this pesto is nothing more than a beautifully tasty spoonful… and because of that it actually has a mirad of applications if you feel like experimenting.
Bog standard pasta: Pesto and pasta, it’s a no brainer, but interesting twist here, firey nastirutium actually pairs extremely well with seafood, so consider adding it to a peppery butter and grilled prawn pasta or think anchovies and gnocchetti… still interesting, certainly different but definitely a more filling affair than a bunch of airy spiralised courgettes.
Roasted vegetables: Simply roast your faves, especially potatoes or anything from the realm of the Mediterranean and toss with a good coating of fresh pesto whilst still warm. Top with some feta and toasted nuts and Bellissima will be the word!
From the ocean: As I mentioned before, nastirtium are renowned for their perfect paring with all things sea-derived, you may even choose to add a small touch of powdered kelp or fish flakes to your pesto to prepare and even more pescalicious creation. I’d happily dollop a teaspoon of this pesto on a pan grilled fillet of cod or baramundi and similarly I’d expect to see this on a plate of garlic prawns or charred octopus as well.
Do’s and don’ts of zoodle making
There really isn’t a lot to it, but there are some things that I’ve picked up in the few times that I’ve made them. I know I said I’d abandoned my spiraliser, but, I actually felt a bit more inspired after making this dish to see what else I could create with them. I also went Keto for 6 months too just after this, so these noodle substitutes because invaluable to me then too!
Fresh is best. Make your zoodles at the time you’d like to serve them. You really can’t make zoodles ahead of time, the water content of the zucchini means that within around 30 minutes you’re going to find that you get a soggy bowlful of what used to be a crunchy and refreshing noodle substitute… and nobody likes a floppy noodle!
Don’t be salty! For the same reasons as above, don’t salt your zoodles directly, try to add the seasoning to the sauce so it’s not in direct contact with the zucchini.
My partner won’t let me buy another kitchen gadget. Not allowed to purchase a spiraliser? Or just got too much kitchen tech taking up space? Never fear, with a small amount of patience you can scrape your way into a very similar experience – enter zettuchini – life fettuccini but made with zucchini – simply use a vegetable peeler and peel yourself a bowlful.
A note on ingredients
There’s not a lot to this recipe in terms of preparation but there are a few tips and tricks that will make sure you have a fresh, crunchy and vibrant experience in every mouthful.
Pistachios: These days it’s easier to find raw shelled pistachios but just in case you’re wondering, don’t use the roasted salted ones, and definitely don’t attempt this recipe with the shelled version, otherwise it will take you two days to make a dish that is designed to be super quick and simple to prepare.
Parmesan: I have a feeling that there might be even better suited strong flavoured hard cheeses that would elevate this dish even further – perhaps a manchego or a really aged comte – but I’ve not had enough experience with the dish to experiment that far. I would love to hear from you guys if you do though!
A dinner fit for an evening full of sunshine… Nasturtium pistachio pesto courgette noodles. As pretty as a picture, deliciously different and tasty to boot!
Ingredients
For the pesto
1/2cuppistachios(raw)
2cupsnasturtium leaves(packed cups)
1tspwhite miso
1clovegarlic(peeled)
3tbspolive oil(extra virgin)
2tbspparmesan cheese(grated)
For the zoodles
2largezucchinis(spiralized)
Instructions
For the pesto: Add to food processor and blend to your liking.
For the assembly: Simply stir the pesto through the zucchini noodles and serve with a shaving of parmesan and extra pistachios on top.
