"London Paleo Girl"

Tessa Seward, better know as the London Paleo Girl, took over our studio to serve up a fantastic paleo dish for all the athletes that were with us on the day. Watch her full episode (presenter by former guest Lee Steggleshere.

Ingredients: 

Cherry tomatoes on the vine

Fresh Corriander

Mr. Organic Sun dried tomato pesto

2 x Lean Meat London salmon fillet 

1 x Large butternut squash  

1 x Parsnip 

1 x Carrot 

2 x lime

1 x red chilli 

A handful of Spinach

A handful of Mange tout

Coconut flour 

A splash of Avocado oil 

A pinch of Black pepper

1 x large egg

Recipe

1.  Drizzle a little oil on a butternut squash, and roast until soft.

2. [For the Salmon marinade] Finely chop the chilli, garlic & cut the lime into wedges. 

3. Squeeze the lime juice over the salmon, and place the chilli and garlic over the salmon also & add a pinch of ground pepper (leave this to marinade in the fridge for 30 mins).

4. Shred/grate the carrot & parsnip, scoop out the flesh of the butternut squash, and add to a bowl. Add in two tablespoons of Avocado flour and mix with you hands. Shape the desired amount/size of rosti.

5. Fry off the Rosti in a pan with a little oil, until toasted on each side (about 4 mins each side), then put into the over to keep warm.

6. Fry the salmon off with a tiny amount of oil, until cooked.

7. Pan fry, with a little water, the mange tout to cook off for 3-5 minutes. Do the same with the spinach.

8. In a saucapan, heat up the pesto.

9. Bring out everything together & serve.

David Woodall