Here at Fresh N Funky we are so excited that summer is here! Not only do we have some sun at last but we also have the summer Olympics in Rio de Janeiro!
What better way to enjoy and celebrate our boys and girls bringing home the gold than a gathering with friends and family for the weekend garden party or even an ‘Olympic themed’ office party?
Whatever the occasion, you have to try our sizzling homemade beef burgers with all the fixings, our always popular flame-grilled peri peri chicken thighs, or our halloumi & roasted vegetable kebabs, all accompanied with fresh salads, classic slaws and delicious potato salads.
Our barbecue menu will enable you to taste flavours from around the world no matter which team you’re supporting!
Winter Wonderland Salad
As we head towards Christmas again it can certainly be a time of over indulgence but going back through our archive of ‘superfood’ recipes we came across this quick and easy Winter Wonderland Salad – hope you enjoy!
1. Mix a salad bowl containing sultanas, goats’ cheese, and
rocket leaves (or lettuce if preferred). Serve on plates
2. Slice figs in quarter and add them to the plates
3. Add sliced cherry tomatoes
4. Drizzle some honey vinaigrette over the top (make your own with
olive oil and honey, or buy a ready made version)
A few years ago Fresh N Funky teamed up with a London council to come up with some healthy menus using ‘superfood’ ingredients. Over the coming weeks we will be blogging some of these menus, especially those perfectÂ during autumn and winter. We start withÂ a delicious saladÂ dish.
Steamed Salmon Salad with Pumpkin, Carrot, Fig and Rocket
1. Steam your salmon fillets (or roast in oven if no steamer).
2. Cut your chunks of pumpkin and carrot into chunks, drizzle in olive oil and sprinkle with salt, pepper and a small pinch of sugar; add a pinch of chilli flakes if desired. You can use sweet potato or butternut squash if you prefer.
3. Cut a fig into four and place in a mixing bowl with a healthy portion of rocket leaves. Add the pumpkin and carrot to the bowl once it is cooked.
4. Mix the contents of the bowl with a dressing made out of grain mustard (one part), white wine vinegar (two parts), olive oil (four-six parts) and salt and pepper. Make sure the food is nicely coated in the dressing.
5. Once the salmon is steamed or roasted, dust it with pumpkin seeds and drizzle it with a touch of honey.
6. Spoon the contents of the mixing bowl on to your plate; placeÂ the salmon on top and add a drizzle of your dressing if you have any left. Serve with a wedge of lemon and another sliced fig. Garnish with cress if desired.