Cheffy’s top five meals for a caravan holiday
Ciao! It’s a me Cheffy! As a chef I get asked about food a lot and one thing I get asked a lot at this time of year is what healthy meals people can eat.
I can always tell them to eat healthy and delicious salads but people don’t want to hear that in January because it’s just so cold – they want to be able to eat homely winter warmers like mama’s Bolognese!
So I thought I’d put together my five best healthy and easy to prepare meals, but suggest you have them when you’re on your summer break at caravan holiday parks.
Chicken rocket and redcurrant salad
This is a great dish, and so easy. All you need is some chicken, either a whole roasted bird or just cooked diced breast, some rocket and some redcurrants.
I like to tear the rocket a bit to release the juices then put the chicken on top before sprinkling the redcurrants on. I give the redcurrants a squeeze too, to release their juices.
It’s really easy to make a dressing too – I just mix the finest Italian olive oil with some honey, mustard, cider vinegar, salt and pepper.
Mozzarella and tomato salad
This is so easy! You just want some big fresh, juicy buffalo tomatoes and some fresh Italian mozzarella!
It honestly couldn’t be easier to make a salad like my momma used to.
You just slice the tomatoes and mozzarella then lay them over each other before drizzling with olive oil. Beautiful!
Courgette, mangetout and lemon salad
This is a bit more difficult but it should still only take about 10 minutes to make.
Slice the courgette and strip the mangetout before putting it in a bowl and then grate some lemon zest onto the veg.
After that quarter the lemon before slicing out the middle into the bowl. Then toss and add a pinch of sugar and salt before standing for five minutes.
Then mamma mia! You’ve got a delicious salad!
Beetroot and mozzarella balsamic salad
This looks so amazing with the different colours of the white mozzarella and the purple beetroot together. It’s like when Roma play Parma!
If you can get fresh beetroot you can roast it with garlic, thyme and bay leaves.
But I like the cheat’s way! I just use pre-prepared beetroot, slice it, serve it with sliced mozzarella and drizzle with balsamic vinegar. Lovely!
Smoked salmon and avocado salad
I thought I’d finish up with a flashier salad – but it’s still pretty simple!
Start by slicing the avocado and squeezing lemon juice over it, before adding cucumber sliced into long thin strips.
I throw some cress and mixed fresh herbs on top of that before toasting some sesame, sunflower and poppy seeds and adding those with a squeeze of juice from a blood orange.
After tossing that I just place thinly sliced salmon on top of a ciabatta and add the salad. Delicious! Of course, it’s healthier if you don’t have it on the bread!