A seven-day recipe guide to ‘Eat your way into shape this fall’.
Key Points
John’s dishes are predominantly vegetable-based, with small portions of protein, following a general ethos of “if it comes from the earth, it’s good for you”.
Follow this seven-day recipe guide to feel cleansed and nourished—and most importantly, satisfied! Meaning you won’t be left craving something sweet.
Roast pumpkin, watercress and feta salad
- ½ butternut pumpkin, peeled, deseeded and cut into 4cm chunks
- 1bch watercress, leaves picked, washed and drained
- 100g good quality goat’s cheese, roughly broken up by hand
- 30g toasted pine nuts
- 20ml olive oil
- 1g maldon salt
- 1g pepper
- 10ml balsamic vinegar
Method
Preheat the oven to 180 degrees. Toss pumpkin in olive oil and season with salt and pepper. Place on a roasting tray and roast until golden. Remove from oven and cool. In a bowl, add pumpkin, goat’s cheese, pine nuts, and watercress; mix gently. Place in a serving bowl and drizzle with balsamic.
