This one is a little bit of everything so adapt it to what you like:
The leafy part is a big bag of kale and some rocket, drizzle honey over the whole lot and a squeeze of lime. Mixing the honey up is a nice idea too, for example, use cinnamon honey or lemon honey.
Next are the peppers:
These can be a mixture of colours, either washed and raw or roasted. Roasted sweet red peppers work really well in a salad, lightly oiled and put in the oven or under the grill until the edges start burning.
Tear up some mozzarella and chuck that in on top of the leaves and peppers.
Add in some small rings of raw carrot for a good bit of crunch and some cherry or plum tomatoes.
Throw some half moons of cucumber and basil in for freshness.
Raw sugar snaps are a great addition as they're sweet and crunchy.
Mix the whole lot up and finish by depositing generous blobs of hummus all over the top of the salad. This goes really well with the raw carrot and sugar snap peas.
Yum!
Wednesday 8 July 2015
Tuesday 7 July 2015
Tri colore salad
Really simple, really yum
In a glass bowl, halved cherry tomatoes, cubes of mozzarella, scoops of a very ripe avocado and fresh basil leaves.
Top with a sprinkle of extra virgin olive oil, Worcestershire sauce and cracked black pepper.
Toss it all up and eat straight from the bowl!
I generally eat a whole avocado, a whole ball of mozzarella and half a punnet of cherry tomatoes.
In a glass bowl, halved cherry tomatoes, cubes of mozzarella, scoops of a very ripe avocado and fresh basil leaves.
Top with a sprinkle of extra virgin olive oil, Worcestershire sauce and cracked black pepper.
Toss it all up and eat straight from the bowl!
I generally eat a whole avocado, a whole ball of mozzarella and half a punnet of cherry tomatoes.
Kale and lime salad
For Fiona,
I said I'd post a few salad ideas up here for delicious healthy meals. Generally when I make salads, I just make them up, throw a few things together and think about what could make them feel more like a meal and less like a side.
A really nice thing to prepare, that can last for a few salads, or meals is roasted butternut squash triangles.
Cut a butternut squash (leave the skin on but give it a good wash) in half width ways and length ways then slice it all up into thin triangles. Keep the seeds for later. I preheat my electric oven to 180 degrees and lightly oil the squash in a big bowl with a little salt and a lot of pepper.
Pop that in the oven and leave for about half an hour.
I clear the pulp from the seeds and leave them to soak for at least 10 minutes in a mug of boiled water, again with a little salt. I generally leave them to soak the entire time the squash is cooking because I then use the same tray (so I don't need more oil) to spread the seeds out on, and use the remaining heat from the oven (once turned off) to dry the seeds to they can be added to the salad to give a crispy nutty flavour.
The leafy part of the salad is made up of Cos or Romaine or Gem lettuce, rocket and a big bag of kale. Don't go too mad on the leaves because you'll need to leave room for the other stuff. Make sure it's all washed and drained or dabbed with a kitchen cloth so the salad isn't too soggy.
Mix some goats cheese into the leafy part before adding the other veg and squash.
The other veg that goes in; chopped in half cherry tomatoes, carrot (if you like) and very tiny and thin triangles of half a lime.
Sprinkle your dried squash seeds on top and squeeze the other half of the lime over the top and you're done!
Enjoy!
I said I'd post a few salad ideas up here for delicious healthy meals. Generally when I make salads, I just make them up, throw a few things together and think about what could make them feel more like a meal and less like a side.
A really nice thing to prepare, that can last for a few salads, or meals is roasted butternut squash triangles.
Cut a butternut squash (leave the skin on but give it a good wash) in half width ways and length ways then slice it all up into thin triangles. Keep the seeds for later. I preheat my electric oven to 180 degrees and lightly oil the squash in a big bowl with a little salt and a lot of pepper.
Pop that in the oven and leave for about half an hour.
I clear the pulp from the seeds and leave them to soak for at least 10 minutes in a mug of boiled water, again with a little salt. I generally leave them to soak the entire time the squash is cooking because I then use the same tray (so I don't need more oil) to spread the seeds out on, and use the remaining heat from the oven (once turned off) to dry the seeds to they can be added to the salad to give a crispy nutty flavour.
The leafy part of the salad is made up of Cos or Romaine or Gem lettuce, rocket and a big bag of kale. Don't go too mad on the leaves because you'll need to leave room for the other stuff. Make sure it's all washed and drained or dabbed with a kitchen cloth so the salad isn't too soggy.
Mix some goats cheese into the leafy part before adding the other veg and squash.
The other veg that goes in; chopped in half cherry tomatoes, carrot (if you like) and very tiny and thin triangles of half a lime.
Sprinkle your dried squash seeds on top and squeeze the other half of the lime over the top and you're done!
Enjoy!
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