Mini Frittatas with Smoked Trout, Avocado & Cottage Cheese
These mini frittatas are little bites of breakfast brilliance. Rich in protein, healthy fats, and omega-3s – they’re the kind of recipe that looks impressive,
Rocket, Fennel, Cucumber and Yoghurt Salad
Rocket, Fennel, Cucumber and Yoghurt Salad
This is the kind of salad that feels instantly refreshing. Peppery rocket, crisp fennel and cool cucumber, all brought together with creamy yoghurt and a drizzle of good quality extra virgin olive oil. Quick to make, and a lovely match for almost anything.
Serves:
4
Course Brunch, Dinner, Lunch, Main Course, Mains, Salad, Side Dish, vegan, Vegetarian
Diet Diabetic Friendly, Gluten Free, Grain Free, Gut health, Ketogenic, Low Carb, Low GI
Servings 4
Ingredients
- 1 tbsp extra virgin olive oil to drizzle
- Salt and pepper to season
- 50 g rocket lightly torn
- 150 g fennel 1 small bulb, halved, core removed and thinly sliced
- ¼ cucumber cut lengthways deseeded and thinly sliced
- 2-4 tbsp full fat natural yoghurt lightly thinned with a little cold water
Method
- Add the olive oil to a large bowl and season with salt and pepper. Add rocket, fennel and cucumber and gently toss to coat. Transfer to a serving bowl, spoon over the yoghurt and finish with a light drizzle of olive oil.
- Serve immediately.
Maggie's Tips
- I use a mandolin to slice the fennel and cucumber evenly. This gives a lighter texture while still keeping the natural crunch.
- For extra protein / healthy fats, add a handful of toasted nuts or seeds, or sliced avocado.
- Vegan/Dairy Free Option; Replace the natural yoghurt with a natural soya yoghurt
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