Wednesday, 12 February 2020

Warm Curried Cauliflower and Lentil Salad

warm curried cauliflower and lentil salad

I'm determined to prove that healthy eating needn't be boring- there's far more to it than a dull existence based on rabbit food. Hopefully if you're reading this website, you already agree with this sentiment but if you still need convincing, or know others that do, this warm salad might be the thing to prove the point. It's packed full of flavour and has a lovely balance of textures to keep things interesting, mouthful after mouthful. This may seem like a relatively long ingredients list but many of the items are, for me, storecupboard essentials. 

Three great health benefits: helps support the body's detoxification process, good source of fibre, anti-inflammatory 

Serves 2 as a main dish or 4 as a side

1 cauliflower, chopped into florets (mine weighed 450g when prepared)
1 & 1/2 tbsp coconut oil (liquid)
1 & 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp hot chilli powder
1/4 tsp ground ginger
Sea salt and black pepper
1 x 400g tin lentils, drained and rinsed
Juice of 1 lemon
1 tbsp tahini
1 tbsp coconut yoghurt
1 tsp maple syrup
1 tsp water
50g raisins
25g toasted coconut flakes
3 handfuls mixed baby leaves

1) Preheat oven to 180 degrees C.
2) Mix the spices together in a small dish: coriander, cumin, turmeric, ginger and chilli powder.
3) Place the cauliflower in a roasting tin along with the coconut oil. Season with salt and pepper and toss with the spice mixture, ensuring all of the florets are evenly coated.
4) Roast for 35- 40 minutes, turning halfway through the cooking time. In the final 5 minutes, add the lentils.
5) While the cauliflower and lentils are roasting, make the dressing. Whisk together the lemon juice, tahini, coconut yoghurt, maple syrup and water, until smooth. Set aside.
6) Remove the cauliflower and lentils from the oven and toss together with the raisins and coconut.
7) Place the baby leaves onto a serving plate and top with the cauliflower mixture. Immediately before serving, drizzle with the dressing.

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

Monday, 10 February 2020

Cannellini Bean and Kale Soup

cannellini bean and kale soup

This comforting soup is the perfect winter warmer, combining the smooth, savoury flavour of creamy cannellini beans with the freshness of in-season kale.

Three great health benefits: good source of fibre, beneficial for digestive health, anti-inflammatory

Serves 3-4

2 tbsp olive oil
1 onion, roughly chopped
2 cloves garlic, crushed
1 carrot, grated
2 x 400g tins cannellini beans, drained & rinsed
1/4 tsp dried chilli flakes
1 litre vegetable stock
Sea salt and black pepper
2-3 handfuls kale

1) Warm the olive oil in a large saucepan over a medium heat on the hob. Add the onion and reduce the temperature to medium-low. Lightly fry for approximately 10 minutes, to thoroughly soften.
2) Add the garlic and carrot and lightly fry for a few minutes, stirring regularly and making sure that the garlic doesn't burn.
3) Add the cannellini beans, chilli flakes and vegetable stock. Season with salt & pepper. Simmer for 20 minutes.
4) Remove 3 ladles of soup to a bowl and set aside. Place the remainder of the soup in a blender and blend until smooth.
5) Return the blended soup and set aside (unblended) soup to the saucepan and add the kale. Reheat to serve.

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