Monday, 17 June 2019

Asparagus and Broccoli Salad with Pesto Dressing

asparagus and broccoli salad with pesto dressing

This salad is packed full of greens, not to mention flavour, thanks to the pesto dressing which really brings this dish to life and proves that salads needn't equal boring "rabbit food" style dishes. It might seem like there are a few steps to this simple dish but they can be done at the same time, so it can actually be pulled together relatively quickly. The quantities noted make plenty of pesto so you should have sufficient left over to stir into a pasta dish, blend into dips or drizzle over avo toast.

Three great health benefits: helps balance female hormones, beneficial for heart health, boosts immunity

Serves 2, or 4 as a side dish

Ingredients:
150g asparagus, trimmed
1 tsp olive oil
125g broccoli florets
2 cloves garlic, peeled
25g pine nuts
A handful of basil leaves (approx 25g)
60ml extra virgin olive oil
Sea salt and black pepper
3 handfuls rocket

Method:
1) To prepare the asparagus, heat 1 tsp of olive oil in a wok over a medium to high heat and stir fry the asparagus for a few minutes, until cooked but still crunchy. Set aside to cool.
2) To prepare the broccoli, place in a steamer over a saucepan of boiling water and cook for a few minutes, until deep green in colour. Set aside to cool.
3) Meanwhile, place the garlic cloves in an oven, preheated to 180 degrees C and roast for 10 minutes.
4) To make the pesto, place the roasted garlic in a food processor along with the pine nuts, basil leaves, extra virgin olive oil and salt & pepper, and blend to combine.
5) To serve, place the rocket leaves on a serving plate, scatter the asparagus and broccoli over the top and drizzle with the pesto.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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Wednesday, 5 June 2019

Coconut and Summer Berry Chia Pudding

coconut and summer berry chia pudding

It's been a while since I last shared a Chia Pudding recipe but as the weather warms up, it seemed a fitting time as they're ideal for summer breakfasts, as well as being a healthy snack or even dessert option.

Three great health benefits: good source of fibre, helps regulate blood sugar levels, rich in antioxidants

Serves 1

Ingredients:
1/4 cup frozen blueberries
1/2 tsp maple syrup, plus extra for drizzling (if desired)
2 tbsp chia seeds
1/2 cup coconut milk (from a carton)
Handful raspberries
Sprinkling of coconut chips to decorate, optional

Method:
1) To make the base, place the blueberries in a small saucepan over a medium- high heat on the hob, along with the maple syrup and a splash of water (approx 1 tsp). Bring to the boil and simmer until a compote is made, approximately 5 minutes. Set aside to cool.
2) Meanwhile, make the chia pudding by stirring together the chia seeds and coconut milk. Cover and refrigerate for at least half an hour, or overnight, to set.
3) To make the pudding, layer the compote in the bottom of a glass or jar, top with the chia pudding mixture and sprinkle with raspberries & if using, coconut chips and a drizzle of maple syrup.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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Monday, 3 June 2019

Pea, Asparagus and Quinoa Salad

pea asparagus and quinoa salad

This is a lovely, light and fresh tasting side dish which makes the most of in-season ingredients. It's a nice addition to a summer BBQ or alternatively, keeps well in the fridge if you simply want a healthy salad to incorporate into lunches or dinners throughout the week.

Three great health benefits: good source of plant-based protein, beneficial for digestive health, boosts immunity

Serves 4

Ingredients:
200g quinoa, rinsed
200g frozen peas
125g asparagus, trimmed
1 tsp olive oil
Zest of 1 lemon
2 sprigs mint leaves, finely chopped
3 tbsp extra virgin olive oil
Sea salt and black pepper


Method:
1) Start by making the quinoa by boiling with 375ml water over a medium heat on the hob, until the liquid is absorbed and the quinoa is fluffy, approximately 10 minutes. Set aside to cool.
2) Meanwhile, cook the peas by boiling in water on the hob for a few minutes. Drain and set aside to cool.
3) Heat the olive oil in a wok over a medium to high heat and stir fry the asparagus for a few minutes, until cooked but still crunchy. Set aside to cool.
4) When the quinoa, peas and asparagus are cooled, place in a large mixing bowl and combine along with the lemon zest, mint leaves and extra virgin olive oil. Season to taste with salt and pepper.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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