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?

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. 

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!