Roast Vegetable and Pomegranate Salad.

I don't know about you...but I LOVE to add pomegranate to salads. Not to sound like Jamie Oliver or Nigella and her sensual descriptions of food, BUT, they are little miracles when it comes to salad. They add a burst of colour and flavour. And thanks to Whole Foods, they come de-shelled in these neat packets. No muss, no fuss.

It might seem tricky at first, but trust yourself and you'll be fine.

Ingredients:
Half head cauliflower, cut into florets
Half head broccoli, cut into florets
10-15 Brusselsprouts, cut in half or quarters (depending on the size)
3 tbs maple syrup
1 tbs whole-grain mustard
4 tbs olive oil
1 tsp turmeric
1 tsp cayenne pepper/smoked paprika
salt and pepper, to season
3 tbs Balsamic glaze
1/2 block goats Feta, crumbled
1/4 cup pomegranate seeds

Method:
Pre-heat the oven to 250 degrees Celsius (400 Fahrenheit).
Line two baking trays with baking/parchment paper.
On one tray: place the broccoli and cauliflower florets (NB to save some cooking time, you can par-cook them in the microwave with a little bit of water for 5 minutes). Drizzle 2 tbs of olive oil. Sprinkle turmeric and cayenne over the vegetables.
In a small bowl, mix remaining olive oil, maple syrup, whole grain mustard.
On the second tray: scatter the Brussels. Pour the maple mix over. Shake to ensure that all have been covered.
Put the vegetables into the oven to cook for 40mins - keep an eye on them.
Once the veggies have cooled, pile into a bowl and season with salt and pepper.
Sprinkle over the Feta and pomegranates.
Drizzle with the Balsamic glaze.

Hungry now?

QUINOA & GREEN SALAD

There's nothing like a filling salad with lots of greens to make anyone feel better about the food on their plate.

Ingredients:

• 1 cup quinoa
• 1 cup green beans, chopped
• 1 green capsicum (pepper), sliced into stripes 
• 1 telegram cucumber, cut into lengths (same size as capsicum) 
• 5-10 green pitted olives, chopped into rings

Dressing:

• 1/2 cup white vinegar 
• 3 tbs orange zest
• 1/2 cup of orange juice
• 1 tbs caster sugar
• 1 tbs olive oil 
• Salt and pepper

Method:

1. Cook quinoa as per packet, set aside to cool.
2. To make the dressing, mix all the ingredients in a jar, place lid on and shake. Taste first, to see the balance of the vinegar and sugar. 
3. Boil full kettle of water, pour over beans in heat proof bowl. Blanch for 2 -3 minutes, drain then put beans into iced water to stop cooking process. 
4. Combine, quinoa, beans and remaining ingredients into a salad bowl. 

ROAST BEETROOT FATTOUSH SALAD

Today's salad recipe is brought to you by the vegetable: Beetroot (Beets).

As the weather warms up, and the heavy jackets come off...looking in the mirror. It's time for SALAD. Shoozlife is bringing you a series of salads that will keep you satisfied and looking good for the Summer months. 

Serves 4-6.

Ingredients:

• 4 (large) beetroots, peeled and chopped into chunks 
• 2 olive oil 
• 1/2 red onion, thinly sliced 
• 4 sticks celery, sliced 
• 1 piece Lebanese bread (flat bread)
• 1 Lebanese cucumber, quartered
• 2 cups, rocket (arugula) 
• 1/2 small block Feta or soft goats cheese
• Dressing:
• 3 tbs olive oil 
• 4 tbs Balsamic glaze 
• Salt and pepper

Method:

1. Pre-heat the oven to 250 degrees (400 Fahrenheit).
2. Place the beetroot in an aluminium foil tray, drizzle over the olive oil and shake to coat. Season with salt and pepper. Roast for 30-40 mins, turning occasionally. Set aside to cool.
3. While the beets are cooking, place the Lebanese bread in the oven for 5-10mins, until crispy. Keep an eye on it so it doesn't burn. Break up into pieces. 
4. Combine all ingredients in a large salad bowl, leave the cheese and beets for the top. 
5. For the dressing, combine the ingredients and shake. Pour over the salad. 

QUICK & EASY DINNERS PART 1

OK! So what was supposed to be a 10 day trip back to Sydney, was extended thanks to Sandy the superstorm. We're now back in NYC, with power and hot-water.

After 2 months alone in New York, it was time to have our first international guests! My Mr's cousins from Amsterdam. They are both at university and living out of home, and couldn't wait to spend the week in New York with their cousin and to finally taste my food, rather than just drooling over instagram pictures. (The meal that I prepared for them will be coming in the next few days.)

This recipe however, is for Mu, she's living with eight (yes that's eight) girls in Utrecht and was desperate for some quick, cheap and easy dinner ideas. Looking through my past dinners, I realised almost all of them were done post-work, & post grocery shop.

So without further blabbing - I give you my Sabich recipe. Well maybe a little more blabber, to give the origin. One theory is Sabich comes from the Arabic word "sabach", which means morning, as the ingredients are typical of a Middle Eastern breakfast. The other is that it's an acronym in Hebrew Salad (סלט), Egg (ביצה), More Eggplant (יותר חציל).

Whatever the origin - it's delish and a great option for dinner - not to mention HEALTHY!

Ingredients: (this amount will be perfect for 2-3 dinners and lunches)
1 pkt Lebanese bread (you can use either wholemeal or white)
6 x hard boiled eggs, cut in quarters
2 x eggplant, cut into chips (skin on)
2 tbs olive oil
1-2 tsp Moroccan spices (depending on how spicy you like it)
1 x quarter red cabbage, sliced
3 tbs white vinegar
1/2 tsp caster sugar
3 x pickles, halved
3 x tomatoes, sliced (you can use any that are in season)
2 x Lebanese cucumbers, thinly sliced
Hummus (one of my favourite brands is Yalla)
Flat leaf parsley to garnish
Harrisa, optional

Method:
To cook the eggplant:

1. Pre-heat the oven to 220 degrees, fan forced.
2. Place the eggplant on a line baking tray.
3. Drizzle the olive oil over the eggplant, it doesn't have to completely cover the slice, just a little will do.
4. Sprinkle over the spices & place in the oven for 30-40 minutes, depending on your oven and the size of the eggplant. Take them out when they are a little dark around the edges, but still a little soft in the middle. 

Cut up the veggies while the eggplant is in the oven. 

To cook the cabbage: 

1. Put the cabbage, vinegar and sugar in a medium size pot. 
2. Cook on a medium-low heat for 5-10 minutes. 
3. When the cabbage is slightly opaque it's ready. 

To construct a Sabich:

1. Place a slice of Lebanese bread on your plate.
2. Spread out a spoon (or two) full of hummus length-ways down the middle of the bread.
3. Add a teaspoon of Harrisa if you like an extra kick of spice.
4. Grab the grilled eggplant and place a 4 or 5 pieces, running length-ways on top of the hummus.
5. Repeat with the cabbage, pickles, tomatoes, cucumber, egg, & parlsey - you can use as much or little as you like, but remember it has to roll up. 
6. To ensure the wrap seals, add some extra hummus in the middle. 
7. Fold up the bottom & close in the two sides. 

HINT: the best way to keep it wrapped up, keep on eating and don't put it down :)

PRESENTATION: If you're having people over, serve up the ingredients in different bowls. People can help themselves to what they like.

Also, I have to thank my brother-in-law, who introduced us to the Sabich in Israel, was the perfect pre-flight snack.

DINNER FOR ONE!

With a hubby in finance, there are occasions when I need to make "dinner for one" - ok with a little leftover for lunch the next day (you'll come to realise I'm terrible with portion control, and buy and make way too much - I get it from my parents!!).

I didn't know what I felt like - but it needed to fit the following criteria.

- Hot (temperature and taste - it was cold outside & I LOVE chilli)
- Satisfying after training
- Low Cal (after the amount I ate on my holiday & honeymoon...)
- Quick (I don't like eating at 10pm and slaving for hours!)

After a quick supermarket shop and raiding what was in the cupboard, I came up with...

BITS & PIECES SALAD! 

Ingredients:

• 2 x eggs (either fried or boiled, if you can poached!)
• 1 x can of lentils 
• 1 x tomato, diced
• 1/4 x head of lettuce, shredded
• 1 x capsicum (whatever colour preference), diced
• 1 x pickle, sliced
• 1 x sml can of corn 
• 1 x clove garlic, crushed
• Handful of shallots, chopped
• Handful of baby spinach 
• Handful of feta, cut
• Chilli (optional)

Method:

1. Cook your eggs how you like them!  
2. Place all the vegetables in a large bowl (not including the shallots, garlic and chilli), put aside. 
3. In a small frying pan, add a dash of oil on a medium to low heat, add the garlic, shallots and chilli. Stir and cook for 3-5 minutes. 
4. Drain the can of lentils. 
5. Add the lentils to the frying pan, and cook for up to 5 minutes. The lentils will be warm but will still keep their shape. 
6. In your bowl, put the desired amount of vegies, add the warm lentils and ontop add the eggs. 
7. You can add a dressing if you like, I used a little balsamic glaze!

Bon Appetit!