A Roasted Garlic & Lemon Dressing On A Super Salad

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My husband decided to go on a diet to lose a little weight which is good news for him and his health but not for my cooking passion!
All this food and he will only be sampling?!! So to accommodate this change I decided that I would cook him super healthy food and I too would join him. Though I’m not giving up my love of sweet things, everything in moderation for me! Lol πŸ˜‰

No carbs, more protein, more fruit and vegetables! So I raided my fridge for all the fresh veg I had and teamed it up with chickpeas. I must say I was delighted by the result and though he had most of it, I secretly wish I had made more for myself too!

I roast vegetables occasionally for pasta and various curries but this was the first time where I made a salad. This inspiration has come from Elaine@Foodbod. I often see her colourful pictures of succulent roasted vegetables! Drenched in mouth watering dressings so I too couldn’t resist. The addition of chickpeas provides this dish with more nuttiness and makes it more satisfying.

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I think I will have to go and buy some more exciting fruit and vegetables to explore and create new recipes with! Have a fantastic day! Much love D x

INGREDIENTS

1 medium aubergine sliced finely and then quartered
1 red bell pepper chopped into chunks
1 large fresh tomato in segments
3 garlic cloves in skin
1 tin of chickpeas
3-4 tbsp olive oil
2 tbsp fresh lemon juice
1/3 tsp smoked paprika
1/2 tsp dried coriander leaves
Salt to taste
Pinch of sugar

METHOD

β€’ Preheat oven to 180Β°c, place all the prepared veg into a lined roasting tin. Drizzle a little olive oil and a sprinkling of salt and massage the oil into the vegetables

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β€’ Roast for 25-35 minutes until everything is tender and soft. Peel the roasted garlic cloves and set aside in a small bowl

β€’ With a fork smash the roasted garlic, add salt to taste. Pour in the olive oil and lemon juice and then mix in the paparika, dried coriander and sugar. Combine well

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β€’ Serve up the roasted vegetables in a large bowl, rinse the chickpeas and throw in. Drench the salad with the dressing and coat all the ingredients well

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42 thoughts on “A Roasted Garlic & Lemon Dressing On A Super Salad

  1. That’s so sweet of you to help your hubby out with his diet Dimple!! And who says diet food has to be dull and tasteless? This is a lovely dish, and I look forward to more of your diet dishes girlfriend!!

  2. I love every single ingredient you’ve added in this salad. It looks so delicious and right now its lunch time here…I could do with a huge scoop of your lovely salad. Thanks so much for sharing!

  3. Pingback: Recipes from Diabetic-Friendly Food Week | Sugarfree Sweetheart

  4. Lovely recipe! By the way, I go through the same thing when my husband decides to diet. It really puts a cramp in my cooking! I’m glad to hear you’re joining him for support though, very sweet! πŸ™‚

  5. This super salad sounds like a great healthy summer treat. My husband sometimes gets in extreme healthy modes and it drives me crazy that he won’t eat the bread and pasta I’m making!

  6. This looms lovely! We love roasted veggies and I add chick peas to so many things. Such a good flavor plus a good source of protein and fiber. Good luck on the diet journey, all in moderation with some treats along the way!

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  8. Pingback: Roasted Sweet Peppers & Tomato Spread - Nosh My Way

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