Chilli, Coriander Squid Recipe

Contrary to the belief that seafood is a summer delicacy, it can still be enjoyed just as much in the cooler months. Enjoy Sally Matterson’s chilli, coriander squid recipe as a main, or serve as a warming side salad if you’re entertaining.

RELATED: Savoury Superfood Bowl With Poached Egg Recipe

Serves 4


2 red onions, peeled, halved and cut into wedges

4 tsp flaxseed oil, plus extra

1 tsp balsamic vinegar

2 chillies, finely chopped

1 bunch of coriander, finely chopped

600g (1.3lb) pre-cut squid rings or approximately 4 baby squid, scored and thinly sliced

1 punnet cherry tomatoes, halved

Handful of kalamata olives

100g (3.5oz) rocket

50g (1.75oz) or large handful of parsley, roughly chopped

Juice of ½ a lemon


  1. Preheat oven to 180ºC (350ºF). Line a baking tray with baking paper. Place onion on a baking tray.
  2. Drizzle with half the flaxseed oil and balsamic vinegar and bake for 15 minutes. Set aside to cool.
  3. Place chilli and coriander in a bowl with the squid. Toss together.
  4. In a separate bowl, place cherry tomatoes, olives, rocket, parsley and onion.
  5. Heat oil in pan and quickly toss squid for 2 minutes or until tender. Add to bowl with salad and toss.
  6. Drizzle with remaining flaxseed oil and lemon juice to serve.

Recipe via Healthy Body

May 19, 2015

Savoury Superfood Bowl With Poached Egg Recipe

Who doesn’t love an easy meal that’s packed full of nutrition? Perfect to whip up towards the end of the week when cooking isn’t exactly a priority, this savoury superfood bowl – provided by Sally Matterson from her new book, Healthy Body – has the perfect balance of fats, carbohydrates and protein to help keep you feeling fuller for longer.

RELATED: Tofu Stir-Fry With Almond Miso Sauce Recipe

Serves 2


1 bunch asparagus, ends snapped off

1 garlic clove, crushed

2 eggs

100g (3.5oz) haloumi, sliced into 1 cm pieces

150g (5.25oz) quinoa, cooked as per instructions on packet

Handful of rocket

Olive oil, to drizzle

Salt (iodised or Himalayan) and freshly cracked pepper

Sprinkle of paprika or cayenne


  1. In a saucepan, bring enough water to a simmer to submerge the asparagus. Add the asparagus and garlic and cook for 2 minutes or until asparagus is bright green but still retains some crunch.
  2. Remove from the pan with tongs and cool under cold water to stop the cooking process. Set aside.
  3. To soft poach eggs, fill a medium size saucepan with water and bring to the boil. Crack the eggs over a skimmer (poaching tool) to drain off the outer egg white. Carefully place the remainder of the egg into the water. Repeat with the other egg. Poach for 2 minutes or until the white is set.
  4. Fry off haloumi in a non-stick frying panover a medium heat until browned on both sides.
  5. Fluff quinoa with a fork and divide between two bowls. Top with rocket, haloumi, asparagus and a poached egg.
  6. Drizzle with a little olive oil and sprinkle with salt, freshly cracked black pepper and paprika (or cayenne) to taste.
April 30, 2015

Clean Spaghetti Bolognese With Zucchini Noodles Recipe

They say summer bodies are made in winter. So to get you well underway, fitness trainer Sally Matterson has provided us with this healthy, clean and warming spaghetti bolognese recipe from her new book, Healthy Body.

RELATED: Chicken, Quinoa Salad With Orange Vinaigrette Recipe

Unlike the traditional dish which can be loaded with unwanted carbohydrates and fat, this one comes packed full of greens and is served on a bed zucchini of noodles. You’re welcome!

Serves: 4


1 tsp of extra virgin olive oil

1 brown onion, finely diced

2 celery sticks, finely diced

2 cloves of garlic, finely chopped

500g (1.1lb) beef mince

700g (1.5lb) bottle tomato passata

1/2 bunch broccolini, trimmed and each floret cut into 1 cm pieces

1/2 bunch asparagus, ends snapped off, each spear cut into 1 cm pieces

1 tbsp balsamic vinegar

Salt (iodised or Himalayan) and freshly cracked pepper

2 zucchinis, cut finely or made into spaghetti

Few sprigs of basil, leaves torn


  1. Place oil in a saucepan and add onion, celery and garlic. Cook until onion is golden. Add mince and stir until brown.
  2. Stir in passata and simmer for 3 minutes, then add broccolini and asparagus. Add vinegar and season.
  3. Leave to simmer on a low/medium heat for 15 minutes.
  4. Just before you are ready to serve up, cook the zucchini spaghetti in the microwave for 30 seconds or until tender.
  5. Divide among four plates and top with bolognese sauce and some basil leaves.

Recipe courtesy of Rockpool Publishing

April 23, 2015