Our recipe for wellbeing
Wild Salad
Tunya Bollaan
Runner up
A quick and easy healthy salad to take to your shift. With minimal washing or cleaning up required, a preparation time of only 15 minutes and readily available ingredients, this is a perfect, balanced and highly nutritional recipe.
Ingredients Method
¼ head of cauliflower ¼ white cabbage 2 medium carrots 1 stick of celery 2 handfuls of mung beans 3 tbsp. of currants 3 tbsp. of sunflower seeds 3 tbsp. of shredded coconut 3 tbsp. of chopped parsley 1 tsp. of cumin 1 tsp. of cinnamon 1 tsp. of turmeric ½ tsp. salt 2 tbsp. of olive oil
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Place cauliflower in food processor for 3-5 seconds, buzz to achieve a crumble constancy. Empty in a deep bowl. Place sliced cabbage in food processor and buzz for 5-8 seconds to achieve a finer cabbage constancy. Add to cauliflower. Chop your stick of celery finely and add to bowl. Grate your peeled carrots and add to bowl. Now add your mung beans, currants / coconut and all the spices and toss thoroughly. Divide amongst 4 airtight plastic containers and store in fridge ready to take to work. Enjoy!
Zucchini Ribbons with Ricotta & Pine Nuts
Emma Isaac
Ingredients Method
6 zucchini 1 tbsp. extra-virgin olive oil 2 garlic cloves, finely sliced ½ tsp. dried chilli flakes 1 lemon rind, finely grated, juiced ½ cup pine nuts, toasted ½ cup shredded basil ¼ cup chopped flat-leaf parsley
Low-fat ricotta, lemon wedge and shaved parmesan
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Use a mandolin slicer( or vegetable peeler) to finely shred the zucchini into ribbons. Transfer to a large bowl. Heat olive oil in a small frying pan. Add garlic and chilli and cook for 1 minute or until golden. Remove from heat. Add 1 tablespoon of lemon juice, 1 tsp. rind and the pine nuts. Swirl pan to combine. Pour mixture over zucchini in bowl. Add the basil and parsley. Season well with salt and pepper. Toss to combine. Divide zucchini between plates and top with ricotta and parmesan. Serve with lemon wedges.
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