Extra Healthy Food recipes

Roasted Salmon with Citrus Herb Dressing

A perfectly roasted salmon fillet topped with a bright citrus herb dressing made with Ecovado Extra Virgin Avocado Oil. This healthy, flavorful dish combines the richness of salmon with fresh herbs and zesty citrus for a restaurant-quality meal that's easy to prepare.

INGREDIENTS For the Salmon

4 salmon fillets (170–200 g each)
2 tbsp Ecovado Extra Virgin Avocado Oil
Salt and freshly ground black pepper
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
Lemon slices (for roasting)

INGREDIENTS For the Citrus Herb Dressing

¼ cup Ecovado Extra Virgin
Avocado Oil
Juice of 1 lemon
Juice of ½ orange
1 tsp lemon zest
1 tbsp orange zest
1 tbsp Dijon mustard
1 garlic clove, finely minced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
Salt and black pepper to taste

DIRECTIONS

Pre-heat BBQ to 180°C.
Remove steaks from the fridge and let it sit on the counter for 20 to 30 minutes to reach room temperature.
Together in a bowl add the following ingredients to create the Chimichurri sauce; Mix together the garlic, red peppers, oregano, thyme, salt and pepper and then add the red wine vinegar and lime juice. While beating firmly, add olive oil, parsley and the chopped shallot.
Rub half of the chimichurri sauce into both sides of the steaks.
Add fresh pepper to taste and grill the steaks until golden brown and slightly charred.
Serve immediately with the remainder of the Chimichurri sauce.

Mediterranean Chickpea Salad

Recommended CADAC Cooking Surface: BBQ Grill

DIRECTIONS

In a bowl mix the yogurt, dash of oil, garlic, curry powder, chili powder and ginger.
Cut the chicken into cubes and place in the mixture.
Cover and let marinate for 2-4 hours in the refrigerator.
Rub half of the chimichurri sauce into both sides of the steaks.
Cut the tomato into cubes, the spring onion into rings, chop the onion, peel and grate the cucumber and finely chop the garlic.
Mix with yogurt, mayonnaise and lime juice.
Season with salt and pepper.
Preheat the barbecue on medium heat.
Brush the mushrooms clean and cut them in half.
Remove the chicken from the marinade.
Remove the excess marinade and thread the chicken and mushroom pieces onto the skewers alternately.
Grill the skewers all around in 5-10 minutes. They must have a core temperature of 70 ° C.
Serve the chicken skewers with the tomato-yogurt sauce.

Steak with Garlic & Rosemary Butter

Recommended CADAC Cooking Surfaces: Chef Pan or Paella Pan, Pizza Stone and Dome

DIRECTIONS

Coat the pumpkin and onion in a little rapeseed oil and cook in the chef pan for around 15-20 minutes, then turn to high heat for 5 minutes to caramelize.
Once cooked set to oneside in a dish.
Place the pizza stone onto your Cadac and heat on a medium heat.
Once heated turned down to a low heat prior to cooking your pizza.
Mix together the ingredients for the pizza base in a glass jam jar or similar, then shake to mix well.
Roll out the pizza dough on a floured board to a consistent thickness until the dough stops springing back – either half a ball or a full ball depending on size of pizza required.
Apply a thin layer of pizza sauce to the base leaving around a thumbs width around the edge.
Take the caramelized onion & pumpkin and dress the pizza with this, then crumble feta cheese on the top.
Slide the pizza onto the stone and place the lid onto your Cadac.
Cooking time is around 4-6 minutes, check the pizza after approx. 3 minutes to see how the base and top is cooking.
Whilst the pizza is cooking lightly dress the rocket leaves with rapeseed oil.
Once the pizza is cooked remove from your Cadac and dress with rocket leaves and drizzle the balsamic glaze over the entire surface.

Kale & Quinoa Salad with Lemon Vinaigrette

INGREDIENTS

2 salmon steaks
2 tbsp soy sauce
2 tbsp Hoisin sauce
1 tbsp rice vinegar
1 tbsp sunflower oil
1 tbsp lemon juice
2 tbsp fresh grated ginger
2 chopped garlic cloves
1 sliced red pepper
handful green asparagus

DIRECTIONS

In a large bowl mix the soy sauce, Hoisin sauce, vinegar, oil, lemon juice, ginger, garlic and red pepper together.
Pour the marinade over the salmon and set aside in the fridge for 15min (do not exceed 1 hour).
Remove the salmon from the marinade and pour excess marinade into a small pan.
Heat the marinade on low heat for 5-10 minutes.
Place the salmon on the BBQ grill for approx. 7-10 minutes on medium heat. The salmon needs to stay pink in the middle.
Remove the hard, lower part of the green asparagus, add some oil in a pan and grill on high heat for 2-3min.
Serve the salmon steaks together with the asparagus and marinade sauce.

Pesto Pasta with Ecovado Extra Virgin Avocado Oil

INGREDIENTS

12 tortilla wraps
900 g beef fillet or rump
1 tbsp crushed black peppercorns
2 tbsp olive oil
10 sage leaves, torn into small pieces
2 tbsp soy sauce
2 tbsp balsamic vinegar
1 tbsp salt
lettuce, sprouts and watercress
plus any additional salad ingerdients of your choice; avocado pear, bell peppers, rocket, coriander, mint, re-hydrated mung bean noodles, omelette strips and assorted cheeses

DIRECTIONS

Rub crushed peppercorns, sage leaves and some olive oil into the beef and set aside.
Turn the Grill 2 Braai onto high heat.
Place meat sections on the very hot ribbed grill and grill for 5 minutes on each side. Remove and wrap in tin foil.
While the meat is resting, warm the tortilla wraps individually over medium to low heat on the flat side of the Grill 2 Braai. Keep them warm in tin foil once they have all been cooked.
Unwrap the fillet and slice, against the grain, into thin 10cm strips.
Toss the meat with soy sauce, vinegar and salt.
Wrap strips of beef, leaves and desired ingredients in tortillas and serve.

Rosemary Leg of Lamb with
Ecovado Extra Virgin Avocado Oil

INGREDIENTS

4 – 6 lamb chops
1 bunch of green asparagus
2 cloves of garlic
½ onion
olive oil
1 branch of rosemary
1 bunch of thyme
salt
pepper

Recommended CADAC Grill Surface: BBQ Grill

DIRECTIONS

Finely chop the herbs and garlic cloves and mix with 4 tablespoons of olive oil.
Place the meat in this mixture for at least 2 hours, or better all night.
Finely chop the onion and fry in a dash of olive oil.
Then add the asparagus and a little salt.
As soon as the asparagus is lightly fried, the lamb chops can be placed on the grid.
Depending on the thickness, fry both sides of the lamb chop for one or two minutes.
Note, the asparagus and onions must be brown, but must not burn. If necessary, remove them from the fire earlier and heat them up later.
Season the lamb chops with salt and pepper and serve with the asparagus.

Extra Healthy Food recipes

Roasted Salmon with Citrus Herb Dressing

Mediterranean Chickpea Salad

Steak with Garlic & Rosemary Butter

Kale & Quinoa Salad with Lemon Vinaigrette

Pesto Pasta with Ecovado Extra Virgin Avocado Oil

Rosemary Leg of Lamb with Ecovado Extra Virgin Avocado Oil

Roasted Salmon with Citrus Herb Dressing

Mediterranean Chickpea Salad

Steak with Garlic & Rosemary Butter

Kale & Quinoa Salad with Lemon Vinaigrette

Pesto Pasta with Ecovado Extra Virgin Avocado Oil

Rosemary Leg of Lamb with Ecovado Extra Virgin Avocado Oil

Extra Healthy
Food recipes

Roasted Salmon with
Citrus Herb Dressing

Rosemary Leg of Lamb with
Ecovado Extra Virgin Avocado Oil

Rosemary Leg of Lamb with
Ecovado Extra Virgin Avocado Oil