Our recipe for wellbeing
Superfood Salad
Martyna Kurnyta
This is a very simple, nutritious salad, perfect for lunch boxes. It is also a great source of protein and dietary fibre from chickpeas, iron from rocket, omega3 from avocado and much more. And above all, it’ s delicious!
Ingredients Method
Bag of washed and ready to use baby rocket
125g tin of chickpeas Frozen baby peas Persian feta( the best from Harris Farm or Growers Market) Lemon juice Avocado Lebanese cucumber
Mixed seeds( sunflowers & pepitas)
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Toast a handful of sunflower seeds and a handful of pepitas in a frying pan on a medium heat until golden( be careful not to burn them!). Set aside to cool down. Measure circa ½ cup( or more if you like) of frozen peas and cover with hot water to bring them to room temperature. In a large bowl mix rocket( 2 handfuls, maybe more – up to your liking), chickpeas and thawed peas. Add a large tablespoon or more of Persian feta and a little bit of oil from the feta container and just as if you were using it as a dressing, mix with the ingredients. Chop or slice avocado into medium size pieces, slice cucumber and add to the mixture. Squeeze lemon juice from ½ lemon all over the ingredients. Mix well but make sure you do not smash the avocado pieces. Alternatively, you can add avocado on top of salad at the very end. Finally toss the seed into the bowl and voilà!
For the very hungry ones: Add pieces of either: grilled chicken, smoked salmon or poached egg on top. Yum!
Fennel, Crab and Orange Salad
Linda Pozzi
Ingredients Method
1 bulb of fennel 2 oranges 2 fresh sprigs of mint 1 ripe avocado ½ a fresh green chilli
100g white crabmeat, from sustainable sources
2 tbsp. extra virgin olive oil
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Trim the fennel, then thinly slice on a mandolin and place in a bowl of iced water. Peel and slice 1½ oranges, then arrange on a platter. Pick and tear the mint leaves, destone the avocado, then slice and scoop out the flesh. Dice the chilli. Arrange on the platter with the fennel and crabmeat. Mix the remaining orange juice with the oil. Season generously with sea salt and black pepper, then drizzle over the salad. Serve at once.
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