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. 

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.

ONE PAN WONDER!

During the week - there's no time for fancy dinners. But what if I told you that you could pull off fancy, using one oven dish, with minimal chopping and effort. Laugh if you must, but then promise you'll try it. There will be no laughing - just lots of mmmm's and yummm's. 

I came up with this recipe when we had only a few veggies in the fridge, and had bought the Turkey breast pocket to try it out. I didn't have the energy to cook the sprouts on the cook top, and roast the potato and Turkey separately. So one-pan-wonder it was! 

Lets begin! 

Ingredients:

• Turkey Breast Pocket (I buy from the butcher at Edgecliff, it comes with sage and butter, discard)
• 1 x sweet potato, cut into half moons
• 10- 15 x Brussell Sprouts, halved 
• 4 x garlic cloves, whole with the skin left on

Herbs:

• Ras El Hanout
• Dukkah
• Dry chilli flakes
• Salt and pepper

Method:

1. Pre heat oven to 220 degrees, fan forced. 
2. In an oven roasting dish, place the Brussel Sprouts, sweet potato & garlic on the left and the right side of the dish, leaving room for the Turkey in the middle.
   Sprinkle the roast veggies with dukkah, chilli, salt and pepper. 
3. Add a splash of good quality of olive oil over the vegetables. 
4. To coat the Turkey with the spices: roll out some baking paper on the bench, place the Turkey in the centre and sprinkle over Ras El Hanout and salt and pepper, rolling the Turkey around to cover all the areas of the Turkey.
5. Pick up the breast pocket with the baking paper, and slide into the middle of the roasting pan.
6. Cook for 40 minutes, checking every 5 minutes after that if it needs further cooking.

While the Turkey was in the oven, it gave me time to put a quick salad together as well! But you could do the washing, watch TV, enjoy a sneaky glass of wine. Let me know what you would do with your spare 40 minutes! 

 

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!