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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven June 2019 > LUNCHTIME RECIPES

LUNCHTIME RECIPES

Bring a smile to your face with a sunshine plate!
For the sirloin steak and asparagus salad,

Bruschetta

By Veronica Lavenia (www.veronicalavenia.com)

GF SF DF EF V

Serves 4 | Prep 5 mins plus marinating | Cook 5 mins | Calories 175 (per serving)

4 ripe flesh plum tomatoes

1 garlic clove, peeled, minced

a pinch of sea salt

2 tbsp extra-virgin olive oil

1 tbsp oregano

4 toasted slices of gluten-free rustic bread

1 Wash the tomatoes, then chop coarsely and pour into a bowl. Mix in the garlic, salt, olive oil and oregano.

2 Allow to stand for 10-15 minutes to absorb the flavours of the marinade.

3 Toast the bread, then top with the tomatoes and the sauce. Simple!

Recipe taken from Vegan Cookbook by Tony and Yvonne Bishop-Weston, published by Lorenz Books. (RRP £15).

Corn and pineapple sunshine soup

By Tony and Yvonne Bishop-Weston

Serves 4 | Prep 10 mins | Cook 5 mins | Calories 436 (per serving)

400ml (14floz) water

600ml (1pt) coconut milk

150g (5oz) frozen sweetcorn

2 small yellow bell peppers, cored, deseeded and diced

4 slices of pineapple, peel cut away, cored and diced

4 tsp chia seeds

1 fresh lime

8 cauliflower florets, cut into small pieces

40g (1½oz) roughly chopped pistachio nuts torn nasturtium or English marigold petals (optional) a few small rocket leaves (optional)

1 Heat the water, coconut milk and corn in a small pan and simmer for 3 minutes until the corn is hot.

2 Reserve a little of the yellow pepper for the topping, then add the rest to a blender with the pineapple. Pour in the coconut and corn mix, screw on the lid and blend until smooth. Stir in the chia seeds and add lime juice to taste.

3 Pour into bowls and top with the reserved yellow pepper, cauliflower florets, pistachio nuts, flower petals and rocket leaves, if using.

TIP If this soup is left to stand the chia seeds will swell and it will take on a jelly-like texture, so serve it as soon as it is made. You could also replace the chia seeds with hemp seeds.

Energy boosting kale, quinoa and berry salad

By Love Fresh Berries (www.lovefreshberries.co.uk)

GF SF DF EF V

Serves 4 | Prep 20 mins | Cook 10-12 mins | Calories 402 (per serving)

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About Gluten-Free Heaven

Welcome to the June edition of Gluten-Free Heaven, paced with 101 delicious, seasonal and fragrant gluten-free dishes. This issue we discover the difference between allergies, intolerances and sensitivities, learn the best ways to live with an invisible illness, create wonderfully simple recipes using established baking mixes, rock the grill with DJ BBQ, put gluten-free bread to the test and much more. We also have the latest news and products to keep get your gluten-free summer off to the best possible start...