Balanced Box

We are selling at the May Fayre in Burghfield today- please come and say hello! Boxes are on sale at £4 each or £2 for £7. Along with your purchase you will receive some healthy treats made by our Social Media manager Olivia! (subject to availability). Get buying and make the commitment to a healthy diet!

Chicken Caesar salad! Recipe courtesy of BBC good food. Serves 4. 35 mins to make, but lasts 2 days after making.
Ingredients:
1½ tbsp lemon juice
1 tbsp olive oil
2 tsp fresh thyme leaves, plus a few sprigs
1 garlic clove, bashed to bruise
4 organic/free-range skinless boneless chicken breast fillets, about 140g/5oz each
Croutons
1 garlic clove, finely chopped
1 tsp Dijon mustard
½ tsp Worcestershire sauce
1 tbsp lemon juice, plus extra for squeezing
good pinch chilli flakes
4 anchovies fillets, finely chopped
3 tbsp good-quality mayonnaise (we used Hellman's)
4 tbsp fat-free yogurt
1 head romaine or Cos lettuce, leaves separated, washed and dried
100g bag rocket or watercress
25g piece parmesan, shaved with a potato peeler
Method:
Marinate the chicken. Mix the lemon juice, oil, thyme and garlic in a shallow dish. Add the chicken and turn it over in the marinade to coat well. Season with freshly ground pepper and leave for up to 2 hrs.
Heat the oven to 200C/fan 180C/gas 6. Slice, then cut the bread into big, rough cubes for the croutons. Spread them in a single layer on a baking sheet, then brush all over with the 2 tbsp oil. Bake for about 10 mins until golden and crisp.
Meanwhile, put the garlic into a mini blender with the mustard, Worcestershire sauce, lemon juice, chilli and anchovies. Blend until smooth, add the mayonnaise and yogurt, then blend again – it should be the consistency of double cream. Adjust the taste with lemon juice and pepper. If necessary, thin with a couple of tsps of cold water to get the consistency right so it will coat the leaves.
Heat a griddle pan until very hot. Lay the chicken on the griddle, on the side that had the skin on. Cook for 15-16 mins, turning once or twice, until cooked through. Remove, then let the meat sit for 5 mins before slicing.
Keep any small inner lettuce leaves whole, tear the larger outer leaves into 2-3 pieces, then put them all into a large bowl with the rocket or watercress. Pour just under half the dressing over the leaves and carefully toss to coat – it’s gentler to use your hands. Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, chicken and Parmesan.

Hummus pittas! 2 of your 5 a day! (Serves 2) (Can be served with grilled chicken for a pop of extra flavour!)
Ingredients
2 small carrots, peeled and coarsely grated
4 cherry tomatoes, halved
1tbsp olive oil
1tbsp lemon juice
2 small pitta breads
3-4tbsp houmous
2 chicken breasts (optional)
Method: (10 mins)
Combine the carrot, tomatoes, lemon juice and oil. Season with salt and freshly ground black pepper.
Toast the pitta breads and then open out each one to make a pocket.
Thickly spread the base of each pitta pocket with houmous and fill with the salad, allowing some of the filling to spill out. Serve with lemon wedges, if desired.

Here’s a ‘cheat day’ recipe for you! Don’t feel guilty- keeping a balanced diet is so important!
Hummus and halloumi wraps! (Makes 2)
Ingredients:
2 cups leaf or shredded lettuce
1 small carrot (about 1/2 cup shredded)
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces halloumi
2 teaspoons olive oil
¼ cup hummus
2 Wraps
Method:
Wash, dry, and place lettuce in a bowl. Using a box grater, shred the carrots. Add the carrots to the bowl with the lettuce.
In a small jar, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the lettuce and toss until well coated.
Cut the halloumi into 4 slices, roughly 1/4″ thick. Heat a frying pan over medium-low heat. Add the olive oil, swirling the pan around to cover the bottom. Lay the halloumi in the oil and fry until golden brown, about 3 minutes. Flip and fry for 2 to 3 more minutes, until both sides are golden. Transfer halloumi to a plate.
Assemble wraps by spreading 2 tablespoon of hummus about 2″ from the edge closest to you. Layer with half the salad mixture and two slices of halloumi. Roll, tucking the sides in as you go. Cut in half and repeat with remaining wrap. Pair with fruit and yoghurt and enjoy this DELICIOUS lunch!
471 calories
15 minutes to prep