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Recipes

We’ve selected our favourite “Revolution approved” recipes which are quick, easy, healthy and tasty!

Asian inspired fish salad

Asian inspired fish salad
Protein 40g
Carbs 19g
Fat 23g
Kcal 443

Ingredients

  • 200g haddock fillet
  • 1/2 a red bell-pepper, diced
  • 1/2 a yellow bell-pepper, diced
  • 1/2 a green bell-pepper, diced
  • 30g little gem lettuce leaves, torn into small pieces
  • 2 tsps (10ml) rice vinegar
  • 1 tsp (5ml) toasted sesame oil
  • Sea salt and ground black pepper to season
  • 25g cashews (approximately 16 nuts)
Method

Bring a saucepan of water to the boil (just enough water to cover the fish).

Reduce to a gentle simmer and place the fish in the water. Cook for 2-3 minutes, turning halfway. When cooked through, remove from heat, drain and leave to cool.

In a salad bowl, mix together the peppers, lettuce, rice vinegar and sesame oil. Break the fish into small pieces, and mix into the salad.

Season with salt and pepper and top with the cashews. Serve.

Grilled tuna with Mediterranean salad

Grilled tuna with Mediterranean salad
Protein 37g
Carbs 8g
Fat 16g
Kcal 324

Ingredients

  • 140g tuna steak
  • 100g mixed leaf salad
  • 7 cherry tomatoes, halved
  • 5g sunflower seeds
  • 15ml (3 tsps) extra virgin olive oil
  • 5ml balsamic vinegar
Method

Prepare a medium grill. Place a sheet of tin foil onto the grill tray and place the tuna steak onto the foil. Drizzle 1 tsp olive oil over the tuna steak. Grill for around 2-3 minutes each side or until it is flaky on the outside but still slightly pink in the centre.

Assemble the mixed leaves and cherry tomatoes in a bowl.

Mix the remaining olive oil and balsamic vinegar together and drizzle over the salad.

Sprinkle the sunflower seeds over the salad. Serve.

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