A Roasted Garlic & Lemon Dressing On A Super Salad

image

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 😉

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.

image

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

• Preheat oven to 180°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

image

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

• 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

image

• 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

image

image

The HEALTHIEST Cake I’ve Ever Baked!!!

image

Two ripe avocados sitting in my fridge staring at me…”We don’t want to be turned into a standard guacomole or just eaten as a salad component…please turn us into something exciting!!!”
Yes your reading correctly, the avocados spoke to me… Lol! 😉

image

No! These were my thoughts that prompted me into doing something very different from what I have done before. I’ve heard and seen people baking with avocados so it was my turn now. Pleasantly surprised at how soft and moist the loaf turned out and how extremely healthy it is apart from the sugar content!

A Fatless, butterless cake wooo hooo!!! Everyone who tried it couldn’t tell the main ingredient and it went down a treat especially with the zingy lemon icing sugar that hits your palette as you take your first bite!

Soooo simple….sooo quick and easy…great for those who crave cake but may have cholesterol issues! My little one said it was very tasty and children do not lie! So give it a go friends…much love D x

image

INGREDIENTS

For the cake
200g self raising flour
150g caster sugar
4 free range eggs
2 ripe avocados

For the topping
juice of half a lemon
4-6 tbsp icing sugar
Handful of flaked almonds

METHOD

• Preheat oven to 180°c/350°f/gas mark 4. Line and grease a loaf tin

• Beat sugar and eggs in an electric mixer for 5-7 minutes on a medium speed. So that the initial ingredients have doubled in volume

• Meanwhile mash and smooth out Avocado flesh into a very silky consistency. Should be similar to a soft butter consistency

• Add the flour and avocado to the egg mixture and mix until combined well

• Transfer the batter into the loaf tin and bake for 35-45 minutes or until a skewer comes out clean. Cool on a wire rack

image

To make the icing ~
• Gradually stir the lemon juice into the icing sugar and beat to get a thick sticky white consistency

• Once the loaf has cooled spread over the lemon icing and sprinkle with the flaked almonds

image

image