Winter Salad

We certainly are in the midst of winter at the moment. It is my favourite season of the year as it allows you to rug up and enjoy the cosiness of warm food and drinks.

Warm and comforting food need not be unhealthy and this salad is a prime example of that.

This is not one of those boring salad that leaves you hungry and feeling like you need to reach for the chocolate asap. It’s full of flavour and leaves you feeling warm and satisfied.

Another great thing about winter is indoor exercise! Yoga and pilates are my favourite options.

In fact, on August the 15th I’ll be heading to Fire Shaper Hot Yoga in East Perth. They are holding a free Yoga and Pilates day so come down and enjoy some free classes! I’ll be there between 10:45am-12pm if you want to come and hear a little talk about my health journey.

Now onto the recipe!

Pumpkin is a great winter vegetable and is a staple in my diet. It is full of vitamin A, C and E, which means it’s great for your eyes and keeps your immunity levels up. It also keeps you feeling full for longer.

The rocket was picked freshly from my garden and is high in anti-oxidants, vitamins, and minerals.

I topped the salad off with a lemon tahini dressing that works on almost every salad! I can’t take credit for the dressing as it’s from the ‘Mildreds by Mildred’s cookbook’ which I highly recommend. Mildred’s was my favourite vegetarian restaurant to eat at in London.

This recipe can be doubled so that you have lunch or dinner for the week but I suggest keeping the dressing in a separate container to avoid a soggy salad.

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Winter Salad

serves 2

Ingredients

  • 1 cup quinoa cooked in stock.
  • 2 tsp turmeric
  • 1 cup of bite sized, pumpkin
  • olive or coconut oil
  • smokey paprika
  • 2 large handfuls of rocket
  • optional: goats feta to serve

Directions

Cook quinoa in the stock according to the packet instructions.

When cooked stir through the turmeric and set aside.

Set oven to 200C.

Spread pumpkin evenly on a lined baking tray and spray with the oil. Sprinkle with paprika and bake until they’re just cooked through (about 15-20 minutes).

Once ready take out of the oven and set aside

Now pop the cooked quinoa into a bowl and mix in the rocket and pumpkin.

Plate up and top with the lemon tahini dressing. Garnish with some feta if you wish.

Enjoy!

Lemon tahini dressing

  • 75ml of tahini
  • juice of 1 lemon
  • 1/4 teaspoon of sumac
  • 2 tablespoons of maple syrup

Directions

Combine all ingredients in a blender (or mix by hand) and season with salt and pepper if desired.

You may also add water slowly as you blend or whisk if you would like a thinner dressing.

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