Starters & Salads
Starters & Salads
Marbled Deep blue Eggs
- A handful of Greenfields Hibiscus Flowers
- 3-4 free range eggs
- 3 cups of water
- Bring the water to boil in a pot.
- Drop a handful of hibiscus flowers in boiling water
- Add your eggs, boil for about 10 or 12 minutes, and leave in water until cool.
- Soak eggs in mixture until they reach the desired shade.
Golden Easter Eggs
- 3-4 free range eggs
- 3 tbsp of Greenfields Turmeric
- 2tbsp white vinegar
- 3 cups of water
- Combine water and 2 tablespoons white vinegar in a medium pot.
- Bring it to a boil, add the turmeric and lower the heat. Simmer for 30 minutes. Let cool.
- Strain the dye before adding the eggs. Once strained, add eggs and let soak for at least 30 minutes. For a more vibrant egg, let it soak longer. When it reaches the desired colour, remove with tongs and pat dry with paper towels.
Spring green salad
- 200g/7oz salad potatoes, scrubbed and halved
- 200g/7oz petits pois or garden peas
- 2 tbsp olive oil
- 300g/10½oz asparagus tips
- 200g/7oz baby courgettes, halved lengthways and sliced
- 1 baby gem lettuce, leaves torn
- 4 spring onions, thinly sliced
- 2 tbsp Greenfields pumpkin seeds, toasted
- Greenfields sea salt and ground black pepper
For the dressing
- To make the dressing, put all the ingredients in a small food processor or blender and process until smooth and emulsified. Season well.
- Cook the potatoes in lightly salted boiling water for 10–12 minutes, or until just tender, adding the petits pois for the last 2 minutes. Drain and place in a wide, shallow serving bowl.
- Heat a large griddle pan or heavy-based frying pan until hot. Add 1 tablespoon of olive oil and add the asparagus in a single layer. Cook for 3–4 minutes, or until lightly charred. Remove from the pan and add to the potato mixture.
- Wipe out the pan and add the remaining olive oil. When hot, add the courgettes, sliced side down, and cook for 3–4 minutes, or until lightly charred. Add to the potato mixture with the lettuce and spring onions. Stir the dressing then pour over the salad and mix well. Scatter over the pumpkin seeds and serve.
Crispy Cajun Shrimp Fettucine
- 8 oz fettuccine
- 1 lb large shrimp deshelled and deveined
- 1 tbsp Greenfields cajun seasoning
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- Greenfields sea salt and black pepper to taste
- 1/2 cup Parmesan cheese grated
- 1 tbsp fresh parsley chopped
- Cook fettuccine according to package instructions.
- Sprinkle the shrimp with 1 tbsp of cajun spice and toss well. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.
- In a deep skillet add the butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from the skillet and set aside.
- In the same skillet add chicken broth and heavy cream. Season with additional cajun spice if preferred and/or salt and pepper. Bring to a boil then add the Parmesan cheese and whisk. Add fettuccine and shrimp back to the pot and toss
- Garnish with parsley and additional Parmesan cheese.
Middle Eastern Lentil soup
- 1 tbsp oil
- • 1 onion, chopped
- • 2 cloves of garlic, finely chopped
- • 1 1/2 cups of red/yellow lentils
- • 8 cups of chicken/vegetable stock
- • 1 tsp turmeric
- • 1 1/2 tsp ground cumin
- • Handful of chopped flat-leaf parsley
- • Juice of half a lemon
. Heat oil in a pan and gently fry the chopped onions for 5 minutes.
2. Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes
3. Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during
cooking, especially towards the end, to prevent lentils from sticking to base of pan.
4. Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
5. Blend the lentils until smooth.
6. Serve with chunks of crusty bread.
Middle Eastern Pita Salad (Fattoush Salad)
- 2 small pita rounds
- ½ cup olive oil, plus 2 tbs(120 mL)
- salt, to taste
- 2 medium hearts romaine lettuce
- 1 medium cucumber
- 2 cups cherry tomato(400 g)
- 5 scallions
- ½ cup radish, sliced (60 g)
- 1 red bell pepper, seeded and diced
2 cups fresh parsley, chopped (80 g)
1 cup fresh mint, chopped(40 g)
- 1 ½ lemons, juiced
1 tablespoon white wine vinegar
- 2 cloves garlic, minced
2 teaspoons ground sumac
¼ teaspoon allspice
- pepper, to taste
Preheat the oven to 350°F (180°C).
Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.Seed the cucumber, dice it, and add it to the salad bowl.Cut the tomatoes in half and add them to the salad bowl.Mince the scallions and add them to the salad bowl.Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.Pour the dressing over the salad.
Break the crispy pitas into small pieces and add to the salad. Toss well.
Spiced Lentil Soup
- 1tbsp olive oil
- 1 onion, roughly chopped
- 2 celery sticks, roughly chopped
- 1tsp garlic powder
- 1tsp ground cumin
- ½tsp ground coriander
- 160g dried split red lentils
- 1 litre vegetable stock
- 400g plum tomatoes
- 2tsp tomato purée
- 1tsp lemon juice
- Cayenne pepper, to serve
- Heat the olive oil on a low heat and add the onion, celery and dry spices to the pan.
- Cook for 3 minutes. Add the plum tomatoes, tomato purée, lentils and stock, bring to the boil and simmer for 20 mins, or until the lentils are tender.
- Remove from the heat, blitz in a food processor and check seasoning.
- Serve with a pinch of cayenne pepper and a snip of parsley.
Vegan Stuffed Vine Leaves
- 1 Cup Long grain Rice
- 10 Cherry Tomatoes or 1/4 Cup Tomatoes, diced
- 1/2 Cup Fresh Parsley, chopped
- 1 Lemon, Freshly Squeezed
- 1 Tbsp Extra Virgin Olive Oil
- 1/4 Tsp Dried Mint
- 1/2 Tsp Sea Salt
- Pinch of ground black pepper
- 60-70 Grape Vine Leaves, in brine (1 jar 430 g gross weight, 260 g net weight)
- 1 Lemon,Thinly Sliced Crosswise
- 1 1/2 Tbsp Extra Virgin Olive Oil
- Drain grape vine leaves and soak them in a large bowl of water. Gently separate and wash the leaves, stack them on a plate and set them aside, covered with a damp cloth so they don’t dry out, until you’re ready to start rolling them.
- Place 1 cup of brown rice and 3 cups of water in a pot and bring to a boil. Let boil on medium heat, uncovered, for about 20 minutes until half cooked. Drain and let cool.
- Add rice to a large mixing bowl and top with diced tomatoes, chopped parsley, lemon juice, 1 tablespoon of olive oil, sea salt, ground black pepper and dried mint. If using fresh dried mint, separate the leaves from the stems and pulverize the mint between the palm of your hands directly above the mixture so that it falls into the bowl. Mix well to combine
- Line the bottom of a pot with some grape leaves.
- Begin stuffing and rolling the rest of the grape leaves.
- Place a grape leaf in one hand, scoop about 1 heaping teaspoon of the rice mixture into the center and carefully fold in the sides and roll it like you would when making a wrap. Make sure that it is rolled tightly enough not to unravel when cooking, but not too tightly because the rice needs some room to expand when cooking.
- Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot, in as many layers as necessary until you have rolled and arranged all of them. Drizzle 1/2 tablespoon of olive oil between layers and on top.
- Top with thinly sliced lemon.
- Place a small plate or pot lid directly on top of the leaves, to prevent them from floating while they cook.
- Add water to completely cover the grape leaf rolls and reach the plate or pot lid.
- Bring to a boil over medium high heat, reduce heat to medium and let simmer, uncovered, for about 10 minutes. Reduce heat to medium-low, cover and simmer for about 35-40 minutes or until all of the water has been absorbed.
- Since cooking time varies by stove top, taste the grape leaves, and if the rice still seems undercooked, you can add 1/4 cup of water and continue cooking for an additional 5 minutes.
- Remove from heat and let cool uncovered until you can handle them with your fingers, then carefully transfer them to a serving dish, one by one.
Baharat Spiced Summer Chickpea Salad
Salad dressing (baharat spiced):
• 4 tablespoons olive oil
• 4 tablespoons lemon juice
• 1 clove garlic (minced)
• 1/2 teaspoon Greenfields Baharat spice blend
• 1/2 teaspoon Greenfields chilli flakes (optional)
• 1 teaspoon Greenfields dried thyme
• 1/4 teaspoon Greenfields Sea salt
• 1 teaspoon Greenfields cumin seeds
• 200 grams chickpeas (cooked, or a 400g, 14oz, chickpea tin drained and rinsed)
• 4 radishes (chopped)
• 6 cherry tomatoes (quartered)
• ¼ cucumber (chopped)
• 1 red bell pepper (deseeded and chopped)
• 1 handful mint leaves (chopped)
• 1 handful coriander (cilantro chopped)
1. Combine all the salad dressing ingredients together and mix them
2. In a bowl, add the rest of the ingredients (chickpeas, radishes, cherry tomatoes,
cucumbers, red bell pepper, cucumber, mint leaves and coriander) then pour the
salad dressing on top.
3. Mix all the ingredients in the bowl together and serve.
Vegan Detox Quinoa Salad
• 1 cup white Greenfields white quinoa
• 1 1/2 cups vegetable stock
• 1 sweet potato (medium, cubed)
• 2 teaspoons olive oil
• 1 cup corn kernels (fresh)
• 1 can black beans (Organic, drained and rinsed)
• 4 spring onions (finely diced)
• 1 cup cherry tomatoes (Sweet)
• 3 ounces baby spinach (chopped roughly)
• 1/2 cup chopped cilantro (/Coriander)
For the Dressing:
• 2 limes (Fresh)
• 3 tablespoons olive oil
• 1 teaspoon maple syrup
• 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons Greenfields ground cumin
• 1/2 teaspoon Greenfields ground coriander
• Greenfields sea salt (/Pepper, to taste)
Preheat the oven at 375.
2. In a big bowl, add water to flax seeds and mix well
3. Add tahini, molasses, and oatmeal. Mix very well all ingredients
Corn Fritters with sweet chilli dip
• 375g corn (fresh / can or thawed) [13 oz]
• 250g flour [US 2 cups]
• 2 organic eggs
• 1tsp Greenfields ground coriander
• 1tsp Greenfields ground cumin
• 1/2tsp Greenfields Sea salt
• 1tsp baking powder
• 2 garlic clove (crushed)
• 225ml milk [US 1 cup]
• 1 lime juice
• 125g grated cheddar cheese [4 oz]
• handful of freshly chopped coriander leaves
• vegetable oil to fry
• Sweet Chilli Dip:
• 4 Tbsp Greek yoghurt
• 3 to 4 tsp sweet chilli sauce (to taste)
• 4 tsp freshly chopped coriander leaves
1. If using fresh corn, remove corn kernels from cobs. Set aside.
2. In a separate bowl, mix together flour, eggs, ground coriander, ground cumin, baking powder,
salt, milk, crushed garlic and lime juice. Add kernels, grated cheese and a handful of freshly
chopped coriander leaves. Mix the batter until all is well blended.
3. Heat some oil in a frying pan.
4. Spoon 1 generous tablespoon of corn mixture in the pan (to make sure the fritters are evenly
shaped I use a round cookie cutter as a guide, adding corn mixture inside the cookie cutter).
Repeat to make a second fritter.
5. Cook under medium high heat for around 3 mins on each side until golden.
6. Once cooked, place fritters on a sheet of kitchen towel to absorb the extra cooking oil. Keep
fritters in a warm oven while you cook the rest.
7. To make the sweet chilli dip, mix yoghurt, sweet chilli sauce and chopped coriander together.
8. Serve fritters hot with the sweet chilli dip on the side.
• 2 sugar pumpkins (or 2½ cups, 560 g canned pure pumpkin)
• 2 tablespoons olive oil (plus extra for brushing)
• 5 shallots (peeled and diced)
• 5 cloves garlic (minced)
• 2 cups chicken broth
• 1 cup coconut milk
• 2 tablespoons pure maple syrup
• 1/2 teaspoon Greenfields pimento
• 1/2 teaspoon Greenfields turmeric
• 1/2 teaspoon Greenfields ground ginger
• 1/2 teaspoon Greenfields thyme
• Greenfields Sea salt
• Greenfields black pepper
• pepitas (Toasted, to garnish, optional)
• 1 sugar pumpkin (to serve, optional)
1 Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. If using pumpkin purée, proceed straight to step 4.
2 Using a sharp knife, cut off the tops of the sugar pumpkins then halve both the vegetables. Use a sharp spoon to scrape out all of the seeds and strings.
3 Brush the flesh with oil and place the pumpkins face down on the baking sheet. Bake for 45–50 minutes or until a fork easily pierces the skin. Remove from the oven and let cool for 10 minutes, then peel away the skin and set the pumpkins aside.
4 In a large saucepan, add the 2 tablespoons of olive oil, shallots, and garlic. Sauté over medium heat for about 5 minutes, or until slightly browned and translucent.
5 Add all the remaining ingredients and bring to a simmer.
6 Transfer the soup mixture to a blender and purée the soup, then pour the puréed mixture back into the cooking pot.
7 Continue cooking over medium-low heat for about 10 minutes. Adjust seasonings to your preference. 8 Serve and enjoy.
PARTRIDGE, CRANBERRIES AND JUNIPER SAUSAGE ROLLS
- 8 partridge breasts, cut into 1cm pieces
- 300g of sausage meat, good quality
- 50g of cranberries, semi-dried
- 1/2 tsp Greenfields juniper berries, crushed
- 400g of puff pastry, good quality, all butter
- 2 egg yolks
- 2 tbsp of Greenfields sesame seeds (optional)
- Greenfields sea salt
- Add the diced partridge meat, sausage meat, cranberries and juniper to a bowl. Season well and mix together with your hands until evenly combined. Leave to chill in the fridge while you roll out the pastry
- Place the pastry on a floured work surface and roll out into a 30cm long by 15cm wide rectangle. Remove the sausage mix from the fridge and form into an even sausage shape, approximately 30cm in length
- Preheat the oven to 190°C/gas mark 5
- Place the sausage in the middle of the pastry, so the ends are touching the edges of the pastry. Brush the pastry with the egg yolk, then wrap the pastry around the sausage. Carefully transfer to a baking tray, brush evenly with some more egg yolk and sprinkle with sesame seeds (optional)
Bake in the oven for 15-20 minutes until golden, then remove from the oven and allow to cool on a wire rack. While still warm, slice into portions and, if preferred, serve warm with some cranberry relish.
Persian-style herby citrus mackerel salad
- • 50g couscous
• Juice and zest of 1 orange
• 1 tsp Greenfields za’atar
• ½ crushed garlic clove
• 1 tbsp pomegranate molasses
• 3 tbsp olive oil
• 150g chopped spinach
• 100g pomegranate seeds
• 2 segmented oranges
• Large bunch of chopped fresh parsley
• Large bunch of chopped fresh coriander
• 50g chopped walnuts in a pan
• 240g pack of peppered smoked mackerel fillets
1. Put 50g couscous in a bowl, pour over 100ml boiling water, then cover with
cling film. Leave for 5 minutes, then fork through. In a small bowl, mix the
juice and zest of 1 orange, 1 tsp za’atar , ½ crushed garlic clove and 1 tbsp
pomegranate molasses. Whisk in 3 tbsp olive oil and season to taste.
2. In a bowl, mix 150g chopped spinach, 100g pomegranate seeds, 2 segmented
oranges, a large bunch of chopped fresh parsley and a large bunch of
chopped fresh coriander. Lightly toast 50g chopped walnuts in a pan. Cool,
then stir into the salad with the couscous. Toss with the dressing, divide
among 4 plates, then top each with a fillet from a 240g pack of peppered
smoked mackerel fillets.
• 1 tbsp olive oil
• 4–6 boneless chicken thighs (about 750g)
• 10g butter
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp Greenfields ground ginger
• ½ tsp Greenfields ground cinnamon
• ½ tsp Greenfields turmeric
• pinch of Greenfields saffron
• 500ml chicken stock
• 4 eggs, beaten
• 75g ground almonds
• 75g dried dates, finely chopped
• 1 tbsp Greenfields orange blossom water
• 1 tsp orange zest
• 4 tbsp finely chopped parsley
• Greenfields sea salt and freshly ground black pepper
• 6 large slices of filo pastry
• 60g butter, melted
• 1 tbsp icing sugar
• pinch of cinnamon
- 1. Heat the oil in a large frying pan. Add the chicken and fry it skin-side down,
until crisped up and brown. Turn the thighs over and cook for a couple
more minutes, then remove them from the pan. Add the butter to the pan
and when it has melted, add the onions and fry them gently until soft. Add
the garlic and spices and fry for a couple more minutes.
2. Put the chicken back in the pan and pour in the stock or 500ml of
water. Season, then cover the pan and simmer for about half an hour or
until the chicken is tender. Remove the chicken and set it aside. When it is
cool enough to handle, finely chop the meat – it’s up to you whether you
keep the skin or not. Put the liquid back over the heat and reduce it by half.
3. Add the eggs to the cooking liquid and continue to cook over a low
heat until you have a mixture that resembles loose scrambled eggs. Add
the ground almonds and stir, then add the dates, orange blossom water,
zest and finally, the chicken. Remove the pan from the heat and allow to
4. Preheat the oven to 180°C/Fan 160°C/Gas 4. To assemble the pie, you need
a large ovenproof dish about 28cm in diameter.
5. Take a sheet of filo pastry and brush it with melted butter. Drape it
over the dish, making sure it is gently pushed into the corners without
any tearing. Repeat with another sheet of filo, this time placing it at a
right angle to the first. Repeat with a further 2 sheets of filo, this time
placing them on the diagonal.
6. Spread the filling over the pastry. Fold over the overhanging pieces of filo
in reverse order – they should just about cover the filling. Take
the remaining 2 pieces of filo and cut them to fit the dish. Brush them
with butter, then cover the pie, tucking under any corners. Bake the pie
in the oven for about 30 minutes until the pastry is a crisp, golden
brown. Remove from the oven and allow to cool a little before dusting it
with the icing sugar and cinnamon.
Turmeric Scrambled Eggs
- 6 large eggs
- 2 tsp Greenfields turmeric powder
- Greenfields sea salt & cracked black pepper to taste
- 1 tbsp butter
- 1 large tomato, chopped
- 1 large handful spinach
- 1 tsp coconut oil
- Whisk the eggs, turmeric, salt & pepper together in a medium bowl and set aside.
- Heat the coconut oil in a small frying pan and cook the tomato for 2-3 minutes, until soft.
- Add the spinach and continue cooking for another minute or two. Set aside.
- Melt the butter in a small non-stick saucepan and add the egg mixture.
- Cook over a low heat, keeping the eggs moving by pushing side to side across the pan with a spatula.
- When the eggs are almost done, add the spinach & tomato.
- Finish cooking and serve immediately.
- 2 large eggplants
- 3 cloves garlic minced
- 2 tbsp lemon juice
- 1/4 tsp Greenfields ground cumin
- 1/2 tsp Greenfields sea salt or to taste
- 1 tsp Greenfields cracked black pepper or to taste
- 1/4 cup Tahini paste
- 1 tbsp olive oil
- 1/8 tsp Greenfields sumac
- parsley for garnish
- Preheat your oven to 375 F degrees.
- Prick the eggplants with a fork in several place. Place the eggplants on a baking sheet and cook for about 45 minutes until the skin blackens and blisters. Alternatively you can also place them on the grill. Let them cool completely.
- Peel off the skin and discard it. The eggplant should be very soft and the skin should be able to be peeled easily.
- Place the eggplant flesh in a food processor. Add garlic cloves, lemon juice, cumin, salt and pepper and Tahini paste. Pulse until a paste forms. Taste and season accordingly with salt and pepper.
- To serve drizzle with a bit of olive oil, sprinkle with some sumac and garnish with parsley.
- Serve with pita chips or vegetables.