February Food Highlights: My Creations

Some of my favourite dishes I whipped up during February.

Charred Avocado and Fried Eggs

  • 1 red pepper
  • 2 spring onions
  • 1 ripe avocado
  • 1 tablespoon coconut oil
  • 1 small sweet potato
  • 1-2 large free-range eggs
  • ½ a fresh red chilli
  • A few sprigs of fresh coriander

  1. Slice the red pepper and spring onions into fine strips. Then grab your avocado, remove the stone, peel and chop into large chunks.
  2. Heat 1 tablespoon of coconut oil in a medium frying pan over a medium-high heat, add the spring onions, avocado and pepper and fry for 4 minutes, or until lightly charred.
  3. Using a peeler, peel the skin from the sweet potato, then continue peeling into fine ribbons. Add to the pan, tossing with the charred veg, and fry for another 4 minutes, or until the sweet potato ribbons start to char.
  4. Spread the veg evenly in the pan, then use the back of a spoon to make a small hole. Crack an egg into it, then tilt the pan so the whites run into the veg and bind everything together.
  5. Season with sea salt and black pepper, cover with a lid or tin foil, then reduce the heat to low and let the eggs cook for 3 to 5 minutes, depending on how runny you like your yolks.

Aubergine Melts

  • 4 tbsp olive oil
  • 2 aubergines halved lengthways
  • 4 tomatoes
  • 1 x 150g ball mozzarella, drained

  1. Heat oven to 200C/fan 180C.
  2. Drizzle the oil over the aubergine and bake in the oven for 25 mins until softened. 
  3. Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine once softened. 
  4. Return to oven for another 5- 10 minutes. 
  5. Serve with a green salad.

Beetroot and Feta Salad


  • 2 whole beetroots
  • 1/2 yellow pepper
  • 1/2 aubergine
  • A handful of crumbled feta
  • A few handfuls of spinach
  • 1 tablespoon of Sunflower seeds (optional)
  • 1 tablespoon coconut oil
  1. Preheat the oven to 180C and chop your beetroot and aubergines into large chunks. Coat them in the coconut oil and place on baking tray. I like to season mine with salt and pepper before popping them in the oven for 25 minutes.
  2. Meanwhile, grab two bowls and make little beds with your spinach and start adding the yellow peppers. Sometimes, I like to roast them for a little too.
  3. Remove the aubergine and beetroot from the oven and pop on top of your bed of spinach and yellow peppers. 
  4. Scatter some feta cheese and sunflower seeds. This is optional but I love that extra crunch and texture. I usually enjoy my salad sans dressing, but if you need that extra flavour, then a nice squeeze of lemon or olive oil compliments this salad oh so well.

Green Shakshouka

  • 1 green pepper
  • 1/2 cucumber
  • 1 courgette
  • 1/2 cup frozen peas and/or green beans
  • 2 handfuls of kale
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 red chilli
  • 1 free range egg
  • Half a lime
  • 1 tablespoon coocnut oil
  1. In a large saucepan, heat the coconut oil over low heat. Meanwhile, chop up all your veg and lightly fry in the coconut oil.
  2. Sprinkle the paprika and cumin, mixing well. At this point, I added a little water.
  3. Keep stirring to ensure that your veg gets a little charred but not burnt. This will take about 5-10 minutes.
  4. Create a little hole in your veg mixture and crack an egg to lightly fry. Season well with salt and pepper and scatter some chopped red chillis on top.

Courgetti with Beetroot and Spiced Chickpeas


  • 1 courgette
  • 1 beetroot
  • 1 can of chickpeas
  • A handful of coriander, roughly chopped
  • 1 teaspoon paprika
  • 2 tablespoon olive oil
  • Salt and Pepper

  1. Preheat the oven to 180C, chop your beetroot and toss in the olive oil in a bowl. Drain your chickpeas well and add them to the bowl with the beetroot. Mix your paprika, salt and pepper and add to the bowl, mixing well and making sure the chickpeas in particular are covered well.
  2. Transfer the mixture to a baking tray and bake for 20 minutes.
  3. Meanwhile, prepare your courgettes. You can use a spiralizer to make the courgetti, but don't fret if you don't own one as making long ribbons with a vegetable peeler works just as well.
  4. Remove the beetroot and chickpeas from the oven and scatter over the bed of courgetti on a large bowl. Scatter some chopped coriander and a squirt of lemon helps tie in the flavours deliciously too.


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