A super speedy recipe to liven up your houmous. You can’t beet some roasted beetroot AND garlic, and this makes a really sweet flavour combination. Forget your pickled beetroot THIS is where you can truly appreciate the awesomeness of beetroot.
Roasted Beetroot and Garlic Houmous
240g (1 tin) chickpeas
2 tbsp tahini
3 cloves garlic
1/2 juice of lemon
Handful of fresh coriander
Salt and pepper
2 tbsp water
- Peel the beetroot and chop into small chunks. In a baking tray, roast the beetroot and garlic cloves in the oven for 35 minutes with a drizzle of olive oil.
- Meanwhile, blend the chickpeas in a food processor along with the tahini. Add the lemon juice.
- Once the beetroot is cooked, add it to the chickpea mix. Peel the skin of the garlic cloves and pop in the mixture, and drain any excess olive oil into the processor too.
- Blend until smooth, this may take awhile depending on the power of your blender.
- Add the coriander and season with salt and pepper.
I don’t know about you but I find it hard to come up with inspiring lunches to get me through my work days. All too often I reach for a tub of houmous and some oatcakes or a boring salad with some greenery, cucumber and tomatoes, nothing that exciting to look forward to (although I do love a tub of houmous). But I’ve really been working on livening up my salads. I work in the middle of nowhere and the nearest shops are a five minute drive away, and I’m reluctant to head to M&S for an expensive lunch. I’ve been working on a new evening routine that means I spend a little time preparing a tasty lunch, yes, it does mean taking time out of your evening, but trust me you’ll be thanking yourself at lunch time the following day! I encourage you to join me and try this salad it’ll have you counting down the hours until your lunch break. In fact, this recipe will make enough for three or four days, so if you’re happy with eating the same thing for a few days you’re laughing!
Sweet potato & quinoa salad with lemon tahini dressing
Makes 3-4 servings
20g sunflower seeds
1 sweet potato
3 garlic cloves
2 tsp tahini
1/2 juice of lemon
1 tbsp olive oil
2 tbsp apple cider vinegar
1 romaine lettuce
A handful of cherry tomatoes
Quarter of cucumber
Handful of coriander
- Heat a drizzle of olive oil in a baking tray in an 180C oven. Chop the sweet potato into cubes and along with the garlic cloves, throw in the baking tray. This takes about half an hour to cook.
- Meanwhile, bring the water to boil in a saucepan and add the quinoa, simmer for 15 minutes, then drain and rinse with cold water.
- In a frying pan, lightly toast the almonds and sunflower seeds for 5 minutes on a medium heat.
- Chop the lettuce, coriander, tomatoes and cucumber and put in a large bowl.
- In a mug, mix together the tahini, lemon juice, apple cider vinegar and olive oil until smooth, season with salt and pepper.
- Mix the quinoa in with the salad. Once the sweet potato is cooked add that to the bowl and then stir through the dressing and the almonds and sunflower seeds. Keep refrigerated.
Happy salad days!
If you are a regular reader you may have (or you may not) noticed we have been a little quiet around here for the last few weeks. We hadn’t planned to have a two week break, but we both went on holiday (yay!), getting our butts into gear and planning posts doesn’t always come strongly around here! We both tend to write our posts on Sunday evenings ready to go live the next day!
I haven’t been doing so well on my clean eating lifestyle, sugar has been creeping back into my diet, and I spent two weeks on holiday consuming my body weight in pizza, pasta and prosecco – and what a great time I had!
Now it’s back to reality, life goes on and it is time to get back into my clean eating. In our veg box this week we got a lovely fennel. Roasted fennel is one of my new favourite flavours and this warm fennel salad is so tasty you just have to try it! This salad makes a perfect weekend lunch or make it to take to work. It is full of flavour thanks to the lemon and thyme.
Roasted fennel salad
Half a fennel bulb
2 cloves of garlic
1 red onion
A handful of fresh thyme
1 tbsp coconut oil
Half a courgette
100g bulgar wheat
1) Set the oven to 160C , chop the fennel into slices, in a large roasting tray melt the coconut oil, then add the fennel, chopped onion and cloves of garlic. Chop the tomatoes and add to the tray. Add the sprigs of thyme and squeeze the lemon and throw in the rest of the lemon wedges. Roast in the oven for 30-35 minutes, remember to stir it around every now and again.
2) Cook the bulgar wheat in a saucepan, as per the packet instructions, it usually takes 15 minutes and the water soaks into the wheat.
3) Once the fennel, onions and tomatoes are roasted, remove from the oven and remove the sticks of thyme, the leaves should just fall off into the pan. Add the bulgar wheat and stir through the vegetables. Place back in the oven for another 5-10 minutes.
4) Season with salt and pepper and serve with watercress and thinly slice some courgette. You can remove the garlic cloves if you prefer, but I love to eat roasted garlic. Serve with the lemon wedges.
Enjoy this delicious warm salad
Every day at work at approximately 11am, if I haven’t been organised enough to bring my own, I start to think about what I am going to eat for lunch. Usually this results in me going to a local cafe buying a cheap jacket potato with baked beans or trying to rack my brain as to what I may find in the local tesco (boo – Tesco)! Sometimes I’m organised and the evening before I may manage to get my shit together and prepare something fairly tasty and nutritious to have instead – this does not happen as often as I would like.
Every now and then I’m going to try and come up with tasty new lunchtime treats, that are fairly straight forward to make and make things a little more interesting.
This week, it’s soup – Carrot and Cumin to be precise. I love soup. Nothing else can warm you as it does on a wet dreary day at work. I used about five or six carrots, an onion, garlic clove, a knob of soya marg, a tablespoon of sweet paprika and cumin. I sweated down the carrots, garlic and onions with the marg, added 900ml of boiling water, added the spices and simmered for about half an hour or so and then blitzed using a stick blender, added a bit of lemon juice and some salt and pepper to taste.