HEALTHY MEALS

Recipe By : chef ssentongo

* > THIS SPREAD DINNER HAS 7 MAIN DISHES + SIDES.

Here’s a full recipe for each one so you can recreate the whole Dinner :

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1. Burrata Antipasto Board (top left)
Serves 4-6 as a starter
Ingredients

• 1 ball 250g burrata
• 1 cup cherry tomatoes, halved
• 2 fresh figs, quartered
• 100g prosciutto or salami, thin sliced
• ½ cup mixed olives
• ½ cup marinated mushrooms
• Handful arugula
• 2 tbsp pesto or salsa verde
• Grilled sourdough, for serving
• Olive oil, flaky salt, black pepper

Method

1. Arrange arugula on a wood board. Place burrata in center.
2. Fan prosciutto, scatter tomatoes, figs, olives, and mushrooms around it.
3. Drizzle burrata with olive oil, flaky salt, and pepper. Spoon pesto on side.
4. Serve with grilled bread. Tear burrata at the table.

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2. Seafood Linguine Fra Diavolo (middle left)
Serves 2
Ingredients

• 200g linguine
• 6 large shrimp, peeled
• 8 mussels, cleaned
• 2 tbsp olive oil
• 3 garlic cloves, sliced
• ½ tsp chili flakes
• ½ cup dry white wine
• 1½ cups tomato passata
• ½ cup cherry tomatoes, halved
• 2 tbsp parsley, chopped
• Salt

Method

1. Cook linguine 1 min less than package. Reserve ½ cup pasta water.
2. Heat oil, sear shrimp 1 min per side. Remove. Add garlic + chili, cook 30s.
3. Pour in wine, reduce by half. Add passata and cherry tomatoes, simmer 5 min.
4. Add mussels, cover 3 min until open. Discard any closed ones. Return shrimp.
5. Toss pasta in sauce with splash of pasta water. Finish with parsley.

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3. Crispy‑Skin Salmon with Veggie Rice Pilaf (middle right)
Serves 2
Ingredients

• 2 salmon fillets, 180g each, skin‑on
• 1 tbsp olive oil
• Salt & pepper
• Pilaf: 1 cup basmati rice, 2 cups stock, 1 cup asparagus pieces, ½ cup cherry tomatoes, ¼ cup cauliflower florets, ¼ cup olives, 1 tsp paprika
• Microgreens to garnish

Method

1. Pilaf: Toast rice in oil 1 min. Add stock + paprika, simmer covered 10 min. Add asparagus, cauliflower, tomatoes, olives. Steam 5 min more. Fluff.
2. Salmon: Pat skin very dry, salt it. Sear skin‑side down in hot oil 4 min, pressing lightly. Flip, cook 1 min. Rest 3 min.
3. Serve salmon on pilaf, skin up. Garnish with microgreens.

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4. Braised Pork Belly / Pork Chop with Mash & Red Wine Jus (bottom left)
Serves 2
Ingredients

• 1 pork belly piece 600g, or 2 thick bone‑in pork chops
• Salt, pepper, 1 tbsp oil
• Mash: 500g potatoes, 3 tbsp butter, ¼ cup cream
• Jus: 1 cup red wine, 1 cup beef stock, 1 shallot minced, 1 tbsp cold butter
• Crispy shallots & cherry tomatoes for garnish

Method

1. Pork: Salt pork 1 hour ahead. Sear all sides in hot pan until browned. For belly: roast at 160°C for 2 hours. For chops: 4 min per side, rest 5 min.
2. Mash: Boil potatoes until tender. Mash with butter, cream, salt.
3. Jus: Sauté shallot, add wine + stock. Reduce by ¾ until syrupy. Strain, whisk in cold butter off heat.
4. Plate mash, pork on top, spoon jus around. Top with crispy shallots.

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5. Chicken Thigh Pasta with Burrata & Tomato (bottom right)
Serves 2
Ingredients

• 200g rigatoni or mafaldine
• 2 boneless chicken thighs, cubed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• ½ cup cream
• ¼ cup Parmesan, grated
• 1 small burrata ball
• Basil, chili flakes

Method

1. Cook pasta al dente.
2. Sear chicken in oil until golden, 6 min. Add garlic 30s.
3. Add tomatoes, cook 3 min until burst. Pour in cream, simmer 2 min.
4. Toss pasta + Parmesan in sauce. Plate, tear burrata over top. Finish with basil + chili flakes.

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6. Grilled Chicken Breast on Avocado & Grain Salad (top right)
Serves 2
Ingredients

• 2 chicken breasts
• 1 tsp smoked paprika, 1 tsp garlic powder, salt, pepper, 2 tbsp oil
• Salad: 1 cup cooked farro or brown rice, 1 avocado sliced, ½ cup cherry tomatoes, ¼ cup olives, arugula, 2 tbsp almonds sliced
• Dressing: 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey

Method

1. Rub chicken with spices + 1 tbsp oil. Grill 5‑6 min per side until 74°C internal. Rest, slice.
2. Toss grains, tomatoes, olives, arugula, almonds with dressing.
3. Fan avocado on salad, top with sliced chicken. Garnish with microgreens.

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Sides & Extras

Parmesan Truffle Fries (top center)

• 3 large potatoes, cut into fries. Soak 20 min, dry. Toss with 1 tbsp oil, bake at 220°C for 30 min, flipping once. Toss hot fries with 2 tbsp grated Parmesan, 1 tsp truffle oil, parsley, salt.

Salsa Verde / Pesto (small bowls)

• Blitz 1 cup basil/parsley, 1 garlic clove, 2 tbsp capers, 1 tbsp lemon juice, ½ cup olive oil, salt.

Grilled Bread (top left bowl)

• Slice sourdough, brush with olive oil, grill 1 min per side. Serve with sea salt.

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Timing tips to serve all at once

1. 2 hours before: Braise pork belly, make rice pilaf, cook pasta water.
2. 1 hour before: Make salsa verde, prep antipasto board, marinate chicken.
3. 30 min before: Start seafood sauce, put salmon & chicken on grill.
4. Last 10 min: Cook pasta, fry/sear everything, reheat jus. Plate hot.

Want me to turn this into a shopping list, or scale it for a specific number of people?

* > THIS IS MOROCCAN FISH TAGINE WITH TOMATOES , PEPPERS & GREEN OLIVES — (bright, savory, and packed with warm spices. No tagine pot needed, a deep skillet Works) .

Ingredients (serves 4)
Fish & Marinade (Chermoula)

• 4 firm white fish fillets, 150-180g each – cod, halibut, or sea bass
• 3 garlic cloves, minced
• 2 tbsp cilantro, finely chopped
• 2 tbsp parsley, finely chopped
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground coriander
• ½ tsp turmeric
• Pinch of saffron threads, optional but authentic
• 1 tsp salt, ½ tsp black pepper
• ¼ tsp cayenne, optional for heat
• Juice of 1 lemon
• 3 tbsp olive oil

Tagine Sauce

• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large carrot, sliced into coins
• 3 garlic cloves, sliced
• 1 can 400g diced tomatoes, or 3 fresh tomatoes chopped
• ½ cup water or fish stock
• ¾ cup green olives, pitted
• 1 preserved lemon, rind only, sliced – or zest of 1 lemon
• Salt & pepper to taste
• Fresh cilantro & parsley, chopped, for garnish

Method

1. Marinate fish: Mix all chermoula ingredients in a bowl. Rub over fish fillets. Cover and marinate 30 min to 2 hours in the fridge.
2. Build base: Heat 3 tbsp olive oil in a large deep skillet or tagine over medium heat. Add onion, cook 5 min until soft. Add bell peppers, carrot, and sliced garlic. Cook 6-8 min until starting to soften.
3. Add spices & tomatoes: Stir in a pinch each of cumin, paprika, and turmeric from the marinade spices to toast 30s. Add diced tomatoes and water. Season with salt and pepper. Simmer 10 min until vegetables are tender and sauce thickens slightly.
4. Layer fish: Nestle marinated fish fillets into the sauce. Scatter olives and preserved lemon rind over top. Spoon a little sauce over fish.
5. Simmer: Cover, reduce heat to low, and simmer gently 12-15 min until fish flakes easily with a fork. Don’t boil hard or fish will be tough.
6. Finish: Uncover, taste sauce and adjust salt. Garnish with lots of chopped cilantro and parsley.

Tips

• Best fish: Use thick, firm fillets. Tilapia or flounder are too delicate and will fall apart.
• No preserved lemon? Use zest of 1 lemon + 1 tbsp extra lemon juice at the end for brightness.
• Make it a meal: Serve with warm couscous, crusty bread, or rice to soak up the sauce.
• Slow cooker: After step 3, transfer sauce + veg to slow cooker. Add fish on top. Cook on low 2 hours.

Want a version with potatoes and chickpeas added, or a spice blend you can premix for next time?

* – CRISPY RISOTTO ARANCINI WITH SPICY ROASTED RED PEPPER SAUCE : — (golden panko crust, creamy rice center, finished with Parmesan and scallions).

Ingredients (makes 12 arancini, serves 4)
Risotto Base

• 1 cup arborio rice
• 3 cups warm chicken or veg stock
• 2 tbsp butter
• 1 small onion, finely diced
• 2 garlic cloves, minced
• ½ cup dry white wine
• ½ cup Parmesan, grated
• Salt & pepper

Filling & Breading

• 60g mozzarella, cut into 12 small cubes
• ½ cup all‑purpose flour
• 2 eggs, beaten
• 1½ cups panko breadcrumbs
• 1 tsp paprika
• ½ tsp garlic powder
• Oil for frying

Spicy Red Pepper Sauce

• 2 large red bell peppers, roasted & peeled
• 1 tbsp tomato paste
• 1 garlic clove
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp chili flakes, or to taste
• 1 tsp red wine vinegar
• Salt

Garnish

• 2 tbsp Parmesan, finely grated
• 2 scallions, thinly sliced
• Extra chili flakes

Method

1. Make risotto: Sauté onion in 1 tbsp butter until soft, 3 min. Add garlic 30s. Add rice, toast 1 min. Pour in wine, stir until absorbed. Add

* – CHOCOLATE BERRY TRIFLE WITH VANILLA MASCARPONE CREAM & BISCUIT CRUMBLE —( served in a coupe Glass).

Ingredients (makes 2 large servings)
Biscuit Crumble

• 1½ cups digestive biscuits or graham crackers, crushed to coarse crumbs
• 4 tbsp unsalted butter, melted
• 1 tbsp light brown sugar
• Pinch of sea salt

Mixed Berry Compote

• 1 cup strawberries, hulled & quartered
• 1 cup raspberries
• ½ cup red grapes or cherries, halved
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp cold water

Mascarpone Cream

• 1 cup heavy cream, very cold
• ½ cup mascarpone cheese, softened
• ¼ cup powdered sugar, sifted
• 1 tsp vanilla bean paste or extract

Chocolate & Garnish

• 3 oz dark chocolate, 70%, for shavings and curls
• 2 tbsp chocolate sauce or warm ganache
• 2 tbsp reserved berry compote for drizzling
• 6-8 fresh strawberries, some halved
• ½ cup fresh raspberries
• Fresh mint leaves
• Powdered sugar for dusting

Method

1. Crumble base: Mix crushed biscuits, melted butter, brown sugar, and salt. Spread on a tray and bake at 175°C for 8-10 min until golden and toasty. Cool completely. This keeps the layer crunchy.
2. Berry compote: Combine all berries, sugar, and lemon juice in a saucepan. Simmer over medium heat 6-7 min until berries break down. Stir in cornstarch slurry and cook 1 min more until it coats a spoon. Cool to room temp.
3. Mascarpone cream: Whisk mascarpone until smooth. In a cold bowl, whip cream, powdered sugar, and vanilla to soft peaks. Fold mascarpone into whipped cream until you have stiff peaks. Don’t overmix. Chill.
4. Chocolate prep: Use a vegetable peeler on the edge of a chocolate bar to make curls. Chop remaining chocolate for shavings.
5. Assemble: In two large coupe or brandy glasses, layer 4 tbsp crumble, 3 tbsp berry compote, 4 tbsp mascarpone cream. Repeat layers once more. Chill 20 min to set.
6. Finish: Top with quenelles or dollops of cream, chocolate shavings, and fresh berries. Add mint and chocolate curls. Drizzle chocolate sauce and warm berry compote down the sides. Dust the plate and base with powdered sugar and extra crumble like in the photo .

Tips

• Make ahead: Crumble, compote, and cream can be made 1 day ahead. Assemble max 2 hours before serving so the crumble stays crisp.
• Glass matters: A wide coupe shows the layers best. If you only have wine glasses, just do 1 set of layers instead of 2.
• No mascarpone? Use 4 oz full‑fat cream cheese + 2 tbsp sour cream. Beat until smooth before folding into whipped cream.
• Shortcut: Use good store‑bought berry jam + lemon juice instead of compote, and crushed chocolate cookies instead of baking a crumble.

Want a white chocolate + lemon curd version for summer, or a Black Forest twist with kirsch and brownie pieces?