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?

HEALTHY NIGHT IN

It's a Tuesday night. No husband. Bravo TV line up is tonight's date. What to eat?

BE HEALTHY - BE HEALTHY. It's the new mantra that's getting me through NYC. Too many good restaurants can be dangerous.

So I thought it's time to get colourful. The more colourful, the healthier it has to be.

Ingredients:

• 1 x sweet potato, cut into chips
• 1/2 bunch kale, chopped
• 2 x capsicum, diced (use a variety of colours)
• 2 x tomatoes, diced 
• 2 tbs sunflower seeds
• 2 tbs pumpkin seeds
• 5 tbs olive oil
• 1 tbs balsamic glaze
• 10 Brussels sprouts, halved
• 1 tbs maple syrup 
• 1 tsp whole-grain mustard
• 1 tsp chili flakes, optional

Method:

1. Pre-heat the oven to 250C (410F).
2. Add the cut sweet potato to a plastic bag, add two tablespoons of oil, salt and pepper and shake. 
3. Line the chips on a lined baking tray (you may need two trays).  Cook for roughly 45-50mins. Keep an eye on them.
4. Season the chips again when they're cooked. Add chili flakes if you like.
5. Place the Brussels on a lined baking tray. 
6. Mix maple syrup, two tablespoons of oil, whole grain mustard in a bowl. Pour over the Brussels.
7. Cook the sprouts in the oven for 40mins.
8. Mix kale, capsicum, tomato, sunflower and pumpkin seeds in a bowl. Dress with olive oil and balsamic glaze. 

To be enjoyed in separate bowls, or combined on a plate.