Kick start your 2016!


Kick start your 2016!

January is the month of detoxes, diets and dumbells! Yup – we are all frantically trying to loose those unwanted ‘Christmas lunch’ kg’s but just how many bland salads can you eat in one week trying to loose those unwanted kg’s? To help make January delicious and not just filled with diets, here are 2 scrumptious salads that don’t only taste good but are good for you too….

aubergine & pomegranate salad

Jamie Oliver’s aubergine & pomegranate salad

Ingredients

  • 450 g aubergine , (1-2, depending on size)
  • olive oil
  • 1 bunch of fresh mint
  • 1 clove of garlic
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoons red wine vinegar
  • 1 tablespoons pomegranate molasses
  • 9 tablespoons thick Greek-style yoghurt
  • 1 handful of pomegranate seeds

Method

Slice the aubergine into 1cm-thick rounds. Peel the garlic cloves.

In a large pan on a medium heat, fry the aubergine slices in generous amounts of olive oil, about 5 to 6 minutes on each side, or until golden brown – you will need to do this in batches, adding more oil as necessary, as aubergines absorb a lot.

Transfer to folded paper towels to drain, and allow to cool before chilling until needed.

For the dressing, pick and finely chop the mint leaves. Using a pestle and mortar, crush the garlic and a pinch of sea salt into a paste. When smooth, mix in the extra virgin olive oil, vinegar, pomegranate molasses and mint.

Arrange the aubergine slices on a serving plate, then top with the yoghurt, drizzle over the dressing and scatter over the pomegranate seeds.

pad thai salad

Raw Pad Thai Salad

Ingredients

1 green papaya, finely shredded into strips
1 carrot, finely shredded into strips
2 zuchini, finely shredded into noodles or long strips
1 bunch coriander, chopped
1 small bunch mint, chopped
3 spring onions, sliced
1 green chilli, seeded and chopped
snow pea sprouts or micro herbs (handful)
handful goji berries
generous grind of black pepper
handful roasted almonds or dry roasted macadamia nuts to garnish (optional)

Dressing
Juice from 1 lime
1 clove raw garlic
1 teaspoon fresh grated ginger
2 tablespoons tamari
1 tablespoon organic maple syrup
1/4 cup tahini or nut butter
2 – 4  tablespoons water to mix

Method

Combine papaya, carrot, zucchini, coriander, mint, spring onion, green chilli and sprouts into a large bowl. Combine the dressing ingredients and taste – adjust consistency and flavour if needed to suit your taste. Pour the dressing over the salad and mix well. Add goji berry and pineapple if using. Serve and enjoy. Serves 4.

Source: The Healthy Chef

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