2020-07-01RedUK

147

July 2020 | REDONLINE.CO.UK

Spicy

egg and

asparagus

Cook 1 large egg in

simmering water for

7min. Drain and cool

under cold running

water. Peel and halve.

Meanwhile, cook a

handful of trimmed

asparagus spears in

a pan of boiling water

for 3min. Drain well.

Spread a hot slice of

toast with butter and

top with asparagus

and egg. Drizzle with

sriracha sauce and

sprinkle with

mixed seeds.

SERVES 1

Sticky
goat’s
cheese
and fig
In a small bowl, whisk
2tbsp soft goat’s
cheese, 1tbsp soured
cream and a pinch of
fresh thyme leaves with
plenty of black pepper
until light and creamy.
Spread over a hot slice
of toast and top with a
quartered fig, a drizzle
of honey and a sprinkle
of toasted walnuts.
SERVES 1

smoothie

bowls

Green

Goddess

In a blender, whizz 75ml

apple juice, 1 frozen

chopped banana, juice

½ lime, 1 large handful

spinach, ¼ avocado and

100g pineapple. Top with

extra pineapple, banana

and granola.

MAKES 1

Açai Berry

Blast

In a blender, whizz 50ml milk,

1 frozen chopped banana, 1tbsp

açai powder, 75g strawberries,

75g blueberries and 1tsp honey.

Top with extra fruit, chopped

pistachios and coconut flakes.

MAKES 1

SELF