Gregg Wallace And The UK, There Are a Variety Of Healthy, Delicious Recipes That Focus On Fresh, Seasonal Ingredients, Balanced Nutrition, And Simple Preparation.
1. Grilled Salmon with Asparagus and New Potatoes
| Ingredients | Ingredients |
| 2 salmon fillets | Olive oil |
| 1 bunch of asparagus | Fresh lemon juice |
| 300g new potatoes | Fresh herbs (parsley, dill) |
| Salt and pepper to taste |
Instructions For In This Recipes
Boil the new potatoes in salted water for about 10 minutes or until tender. Drain and set aside. Trim the asparagus ends and steam or blanch in boiling water for about 3-4 minutes. Heat a grill or frying pan, drizzle olive oil on the salmon fillets, and season with salt and pepper. Grill or pan-fry the salmon for about 4-5 minutes on each side until cooked through. Serve the salmon with the boiled potatoes, asparagus, a squeeze of fresh lemon juice, and garnish with fresh herbs.
Why it’s healthy
This dish is high in omega-3 fatty acids (from the salmon), fiber (from the asparagus and potatoes), and packed with vitamins like vitamin C and B12.
2. Vegetarian Lentil Shepherd’s Pie
| Ingredients | Ingredients |
| 1 cup dried green or brown lentils | 1 tin of chopped tomatoes |
| 1 onion, chopped | 1 tbsp tomato paste |
| 2 carrots, diced | 1 tsp thyme |
| 1 celery stick, chopped | 1 tsp rosemary |
| 2 cloves garlic, minced | 1 tsp smoked paprika |
| 700g potatoes, peeled and chopped | Olive oil |
| Salt and pepper to taste | 100ml vegetable stock |
| 2 tbsp nutritional yeast (optional for cheesy flavour) |
Instructions For In This Recipes
Cook the lentils in a pot of boiling water for 20-25 minutes until soft. Drain and set aside. In a large pan, heat a bit of olive oil. Add onions, carrots, and celery, and cook for about 5 minutes until softened. Add the garlic and cook for another minute. Stir in the tomato paste, chopped tomatoes, cooked lentils, and vegetable stock. Add thyme, rosemary, paprika, salt, and pepper. Simmer for 15 minutes until thickened.
Meanwhile, cook the potatoes in salted boiling water for 10-15 minutes until soft. Drain, mash with a splash of olive oil, and season with salt and pepper. Preheat the oven to 180°C (350°F). Transfer the lentil mixture to an ovenproof dish and top with the mashed potatoes. Use a fork to create a texture on top of the mash. Bake for 20 minutes until golden and crispy on top.
Why it’s healthy
This vegetarian version of a classic shepherd’s pie is full of plant-based protein, fiber, and antioxidants. It’s lower in fat and packed with the goodness of lentils and vegetables.
3. Chicken and Avocado Salad
| Ingredients | Ingredients |
| 2 chicken breasts (skinless, boneless) | 1 cucumber, sliced |
| 1 ripe avocado | Cherry tomatoes, halved |
| Mixed salad leaves (spinach, rocket, or baby kale) | 1 red onion, thinly sliced |
| Olive oil and lemon dressing (olive oil, lemon juice, salt, pepper) |
Instructions For In This Recipes
Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or pan-fry the chicken for 5-6 minutes on each side until fully cooked. Let it rest for a few minutes before slicing. In a large bowl, combine the salad leaves, cucumber, cherry tomatoes, and red onion. Slice the avocado and add it to the salad. Add the sliced chicken on top of the salad and drizzle with olive oil and lemon dressing.
Why it’s healthy
This salad is rich in lean protein from the chicken, healthy fats from the avocado, and fiber from the vegetables. It’s a perfect low-carb meal that’s filling and nutrient-dense.
4. Roasted Vegetable Quinoa Bowl
| Ingredients | Ingredients |
| 1 cup quinoa | 1 sweet potato, peeled and diced |
| 1 zucchini, diced | 2 tbsp olive oil |
| 1 red pepper, diced | Salt, pepper, and dried herbs (thyme, rosemary, oregano) |
| 1 aubergine (eggplant), diced | 2 tbsp tahini |
| 1 tbsp water |
Instructions
Preheat the oven to 200°C (400°F). Toss the diced vegetables in olive oil, salt, pepper, and herbs. Spread them out on a baking tray and roast for 25-30 minutes, flipping halfway through. Meanwhile, rinse and cook the quinoa according to the package instructions (usually 1 cup quinoa to 2 cups water, simmered for about 15 minutes).
In a small bowl, mix the tahini with lemon juice and water to make a creamy dressing. Once everything is cooked, assemble the bowl with quinoa at the bottom, followed by the roasted vegetables. Drizzle with tahini dressing and serve.
Why it’s healthy
This bowl is plant-based, high in fiber, and full of vitamins and minerals. Quinoa is a complete protein, and the roasted vegetables provide a wealth of antioxidants.
5. Smoked Salmon and Cucumber Salad Wraps
| Ingredients | Ingredients |
| 100g smoked salmon | Whole wheat wraps |
| 1 cucumber, julienned | Low-fat cream cheese or Greek yogurt |
| Fresh dill | Fresh lemon juice |
| 1 small avocado, sliced | Salt and pepper |
Instructions For In This Recipes
Lay the whole wheat wrap flat on a clean surface. Spread a thin layer of cream cheese or Greek yogurt. Place a few slices of smoked salmon on the wrap, then layer with cucumber, avocado, and a few sprigs of dill. Squeeze a little lemon juice on top, season with salt and pepper, then wrap tightly and cut into slices.
Why it’s healthy For In This Recipes
Smoked salmon is rich in omega-3 fatty acids, and the wrap is a great source of fiber from the whole wheat tortilla, with healthy fats from avocado. This makes for a quick, nutrient-dense meal or snack.
