Autumn Salad

  
I’m back! I’ve been so busy lately with moving into my new flat that I haven’t had time to post as much as I would like. I’m a little bit in love with my new kitchen and now that i’m all moved in I couldn’t wait to get cooking!

I love eating foods which make you feel fresh, especially after you’ve had a few days missing workouts and eating naughty! I know salads have such a bad repertoire, they can be seen as a boring, bland diet food, but there are so many ways to add flavours and textures.

I’m still holding onto summer but decided to give my salad a autumn boost with a variety of squash, nuts, brown rice and broccoli. It’s so simple to make and one of those dishes where you can use left over bits from your fridge, plus it’s full of flavour!.

Ingredients

  • 1 handful of Broccoli florets
  • 1 handful of Mange tout
  • Seeds from 1 pomegranate 
  • Mixed Squash
  • 6-8 Almonds
  • 1tsp Sesame seeds
  • 1 handful of Spinach
  • 100g brown rice
  • Lemon
  • 1 tbsp Chilli flakes
  • 1 tbsp of agave

Method

  1. Add brown rice to a saucepan, fill with water until the rice is covered, then add a squeeze of lemon juice and leave to soak for 20 minutes. The added acidity will help reduce the al dente texture many people don’t like with brown rice 
  2. Pre heat your oven to 200 degrees 
  3. Cut your squash into big chunks, remove the seeds but leave the skin on, put on a baking tray with some oil and pop in the oven for 20 minutes until soft
  4. Put your rice on a medium heat  to boil, this should take approximately 20 minutes also
  5. Once your rice had cooked simmer on a low heat, then add your mange tout to your baking tray with the squash for five minutes until soft
  6. Add a tsp of oil to a frying pan and heat until the oil begins to simmer. Once hot add your brocolli and cook for a few minutes until lightly charred. 
  7. Remove your baking tray from the oven, drain your rice and add all your cooked ingredients to a large salad bowl
  8. Tear your spinach and add to the salad bowl
  9. In a small dish combine the juice of 1 lemon, 1 tsp of chilli flakes, 1 tbsp of agave and 2 tbsp of oil
  10. Add your dressing to your salad and fold through until coated
  11. Top with pomegranate seeds, almonds and sesame seeds. Enjoy! 

  

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