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– Healthy recipes to tackle your busy day –


Chill-Out Lunches

Coriander, Tuna, Roast Veg and Kidney Bean Bowl

How to prepare:

  1. Rinse a can of red kidney beans and place in bowl.
  2. On a baking tray, line chopped courgette, red pepper and onion, and drizzle with olive oil, salt and pepper. Roast on 180 C for 30 mins.
  3. Once vegetables are cooled, add to bowl with kidney beans.
  4. Combine in bowl a can of tuna, sprigs of coriander, baby tomatoes and celery.
  5. Drizzle with dijon dressing and black pepper. Add a boiled egg if desired.
  6. Note: you could also add other veges like green beans, spinach, etc to bulk it out!

Turmeric & Pesto Roasted Tofu Veg Salad

A delicious vegan lunch option. What you need to do:

  1. Slice firm tofu into chunks, and teaspoon delicately with a small amount of pesto. Place in baking tray.
  2. In a baking tray, line what veg you fancy; for this picture I used carrots, cauliflower, brussels sprouts, sweet potato, baby carrots and courgette. Drizzle lightly with olive oil and sprinkle with turmeric.
  3. Bake vegetables and tofu at 180 degrees C for approximately 20-25 minutes.
  4. Place on a plate with more raw veg, such as spinach and baby tomatoes. Add vinegar dressing as found earlier on in my blog, here.

Note: Could also be had as a warm dinner for those summer days!

Power Greens & Peppered Mackerel Salad

Feeling like something fresh, but also packed full of goodies? Why not try out this salad idea!
This salad includes:
  • Cucumber
  • Cherry Tomatoes
  • Lettuce
  • Baby Spinach Leaves
  • Smoked Mackerel
  • Rice Cracker
  • Egg
  • Olives
  • Dijon Mustard Dressing (found here)
  • Dill
Simply combine all ingredients. Soft boil the egg (5 minutes in boiling water), half the avocado, scoop out the stone from one side and pour in a drizzle of balsamic vinegar (delicious to eat with a teaspoon), spread a rice cracker with dijon mustard, dill and some mackerel for a crunchy side.  Lightly coat with dijon mustard dressing and some pepper and you are good to go!

Egg, Mushroom, and Mackerel Salad

How to prepare:

  1. In a bowl, combine lettuce leaves, cucumber, and red pepper.
  2. To cook mushrooms, put in pan with a small amount of olive oil. Add dried basil leaves, and cover the pan with tinfoil. Leave the mushrooms to simmer on low heat for about three-five minutes. Remove from heat and add to salad.
  3. To soft boil the egg, put egg in boiling water and cook for approximately 5 minutes.
  4. I used tinned mackerel in spring water, and add some olives as well.
  5. Done!

Warm Roast Tomato, Garlic & Basil Gnocchi

This warm gnocchi dish is comforting during both winter or summer, and uses very few ingredients. All you need is: 2 tomatoes, 2 cloves of garlic, salt, pepper, fresh basil and gnocchi.


1. Chop up the two tomatoes and two cloves of garlic.
2. Line a baking tray with tinfoil, add chopped ingredients and drizzle with olive oil, salt and pepper. Cook for 25 minutes at 180 degrees celsius.
3. Following the instructions on the packet,  cook the gnocchi. Once it’s cooked, drain and put back into the pan.
4. On a low low heat, add roasted ingredients and stir together. If you can be bothered, skin the tomatoes. If it’s looking too dry, add a drizzle of olive oil.
5. Add torn up basil, a little more pepper, mix further and serve!

Green Shakshuka Eggs

I got my inspiration for this dish after having the delicious ‘Green Breakfast’ at Jack’s Wife Freda in New York. By no means is this a replica of their fantastic dish, but it is a ‘green’ alternative to the tomatoey, Middle-Eastern meal.

What will you need?

-Olive oil (2 tablespoons)

-1 leek

-Fresh spinach

-Herbs: bunch of dill, parsley, mint, coriander

-2 cloves of garlic

-Salt and pepper

-4 eggs


-Natural yoghurt

What do I do?

  1. Heat olive oil in a small frying pan on moderate heat.
  2. Add leeks to soften, followed by the spinach (a small bunch of leaves at a time).
  3. Keep adding the spinach slowly, until all has been softened and wilted, followed by some fresh herbs.
  4. Quickly remove the pan from the heat. Add the crushed garlic, salt and pepper.
  5. Once seasoned to your liking, heat up the spinach (etc.) again on a low heat, and create two little wells with a spoon. Add some cracked pepper to these wells and crack two eggs into each well. Cover the pan.
  6. Leave until eggs are cooked but the yolk is still runny. Serve with yoghurt, sprinkled with paprika!

Pearl Barley Mock-Risotto

Risotto is delicious, but sometimes it can be a bit too rich or heavy. If you’re looking for something substantial, tasty and with the same texture, look no further! This recipe uses egg to tie the ingredients together, and pearl barley as a replacement for risotto rice.


– Measured bowl of pearl barley

– One egg

– Handful of dill (optional)

– Vegetable stock (half a cube will do)

– Pepper

– Tuna

– Avocado


1. Simmer the barley for around 30 minutes in vegetable stock.

2. Cut up your avocado into chunks, and in a bowl mix with tuna and dill.

3. Once the barley is tender and has absorbed the stock, keep on a low heat and add in prepared ingredients.

4. Quickly crack egg into the saucepan and mix together until the egg has bound the ingredients. Keep the egg moving so it doesn’t scramble.

5. Season with pepper and serve!

You could also add other ingredients such as replacing tuna for cooked chicken, mushrooms, or any other vegetable. Enjoy!

Quinoa Sesame Pot

Inspired by the lunches bought on campus; just replace the plastic with a jar/bowl and you’re good to go!

What you need:

-Chopped raw cucumber, sugar snaps, and carrot


-Cooked quinoa

-Flaked almonds

-Sesame dressing (recipe below)

How to prepare:

-Layer your jar, firstly with quinoa. On top of that add your sugar snaps, carrot, cucumber, watercress, and finally flaked almonds.

-Create your sesame dressing by mixing together: 1/2 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, 2 tablespoons soy sauce, 2 cloves garlic (minced), 2 tablespoons peeled and minced ginger, 1 teaspoon toasted sesame oil, optional 2 tablespoons honey or brown sugar.

-Add dressing and enjoy!




Chickapea Pasta: Product in Review

Everyone loves pasta, and what’s better than when it’s made from simply two ingredients? I tried this gluten-free pasta made from only organic chickpeas and lentils!


Chickapea pasta boasts many advantages, such as being full of protein, nutrients and fibre. What I found made this pasta especially convenient was that it cooked in only 7 minutes, and tasted almost the same as normal pasta. One piece of advice: drain this pasta well after it’s been cooked because it becomes slightly more slippery than normal pasta.

Some delicious recipes can also be found on Chickapea’s website, such as the Creamy Avocado Pasta, as found here.

So, why not #choosechickapea and find out more about the product here!


Chickapea Pasta: As seen, slightly darker than regular pasta.

Going Green

Perfect green lunch complete with a cup of detoxing green tea- feeling weekend fresh!

– Method –

1. Spread two rice-crackers with mustard/horse radish sauce. My friends also like to use rye bread.

2. Break up some chunks of smoked mackerel (black pepper coated is delish) and put on top. Cover with some fresh dill.

3. Boil some water with a pinch of salt and cook broad beans for about 7 minutes. Drain and place in bowl. Could replace these with peas.

4. Wash up some lettuce to have on the side.

5. Brew yourself an optional mug of green tea and enjoy!


Chicken, Tomato & Green Bean Bowl

Wholesome but healthy, to have warm or cold!


  • Chicken thighs/breasts
  • Salt and pepper
  • Dried basil
  • Fresh basil
  • Olive oil
  • 1 Onion
  • 2 Cloves of garlic
  • Lemon
  • Decent amount of green beans
  • 1 Handful of cherry tomatoes


  1. Dice your chicken, slice your onions and crush your garlic. Place in a baking tray, and sprinkle with pepper, dried basil and drizzle with olive oil. Bake in oven for 20-25 minutes at 180C.
  2. Trim your green beans and boil. Drain.
  3. Chop your cherry tomatoes into halves. Combine with green beans.
  4. Once chicken and onions are cooked, add to green beans and cherry tomatoes. Don’t forget to include the delish juices from the baking tray!
  5. Finally, add fresh basil leaves and a squeeze of lemon. Enjoy!

Sweet Potato, Edamame and Tuna Salad

Need some salad inspo? Why not check out this totally amazing salad combination!

– Flaked Tuna Chunks

– Sweet Potato

– Edamame Beans

– Lettuce

– Vinaigrette Dressing

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