A Mediterranean Ebli Salad

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Shivaay Delights has definitely turned a leaf this year by going more healthy. That’s not to say I don’t crave my sweet baked treats! Some brownies have just been taken out of the oven! 😉

This salad attempts to capture strong tangy Mediterranean flavours that really make you appreciate good food!

Enjoy! A gnocchi recipe coming up soon. Much love, D x

INGREDIENTS

1 cup ebli durham wheat pre cooked
1 small bag of baby spinach
1 tin chickpeas drained 400g
1 red bell pepper diced
Big handful of plum/cherry tomatoes
1 roasted aubergine cut into chunks
Crumbled feta cheese to taste

Dressing

5 tbsp olive oil
Lemon juice of 1 small lemon
1 heaped tsp wholegrain mustard
Salt to taste

METHOD

Assemble all the salad ingredients. Toss well to mix and pour over the salad dressing

*I roasted the aubergine on the stove. You can roast it in the oven with the skin on until crinkly and tender

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Quorn Protein & Peas Curry

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If you want something healthy, tasty and low fat, don’t go anywhere! I have created my non guilty version of the classic Indian matar paneer dish without the guilt! And the paneer?!
Fully packed with protein, which will keep you going for longer and stop you from snacking, especially if you have this curry for lunch. But don’t worry I know this maybe to healthy for some of you so my apple crumble recipe is coming up soon…

Enjoy, hope you’re all well…I am sooo excited as I have a lot more creative vegetarian dishes on the way!..until then, much love, D x

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INGREDIENTS

300g Quorn chicken style pieces or soya chunks
2 cups frozen peas
1 medium onion diced
2 cloves garlic crushed
½ tsp minced ginger
250g crushed tomato passata
Pinch of mustard seeds
Pinch of cumin seeds
1 tsp garam masala
¼ tsp turmeric powder
2 tsp ground cumin & coriander
Salt to taste
½ tbsp sunflower oil
Water for sauce

METHOD

In a large nonstick saucepan,  heat the oil on a medium heat with the mustard and cumin seeds.  Once they start to sizzle,  add the onion, ginger and garlic into the pan.  Sauté until translucent

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Sprinkle in the garam masala, cook through for a minute or so. Stir in the tomato passata along with all the seasoning.  Let the sauce bubble then place the chunks of quorn into the saucepan.  Mix well, you may need a little water to help the tomato coat the quorn

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Reduce the heat, cover and simmer the curry for 10 minutes.  Add the peas, stir and simmer for a further 7 to 10 minutes

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Serve up with some rice or chapati

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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 😉

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

• 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

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• 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

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• 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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Marrow Masala

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When I first got married, I would make really quick and easy meals for dinner and one that I came up with, was Marrow Masala.  Which I would serve up with some rice or khichdi.  A tasty and hydrating vegetable with onion and in a spicy tomato base has always been a winner in our home. 

I’m known for just eating it with some natural yoghurt, so healthy and so good for you!  It cooks extremely quickly and you have an incredible light curry in a matter of minutes!

Hope you all have a lovely week, see you tomorrow.  Much love D x

INGREDIENTS

1 medium marrow peeled & grated
1 small white onion grated
½ tsp sunflower oil
¼ tsp cumin seeds
2 cloves
Pinch of asafoetida
3 tbsp crushed tomato passata
½ tsp salt or to taste
Pinch of sugar
¼ tsp turmeric powder
¼ tsp chilli powder
1 tsp coriander & cumin powder
½ tsp garam masala
Chopped fresh coriander to garnish

METHOD

• In a medium saucepan heat up the oil, asafoetida, cloves and cumin seeds.  Once the seeds start to sizzle, throw in the grated onion and marrow

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• Sauté for 5-7 minutes on a low heat until soft.  Sprinkle all the seasoning and spices plus the crushed tomato, mix gently

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• Cover and simmer for a further 8-10 minutes and then garnish with some chopped coriander

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Chocolate Snowballs

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I have never been so inspired as I am now, from all of you my fellow friends.  I am learning so much from everyone and am becoming open to the idea that healthy food can really be tasty food.  I am finding myself being drawn to super food options all the time when buying ingredients!  And as a result am coming up with all different types of recipes!

I absolutely adore chocolate and nuts together!  Also coconut is my ultimate favourite.  With this in mind I created these delightful yummy coconut chocolate and date balls.  Which my little one insists on calling ‘chocolate snowballs’

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You have to make these! There is no doubt in my mind that you and your family will not love them.  I have had family and friends requesting me to make some for them and I have a back order to fill! I find they are so therapeutic to make too! Just to see my little ones enjoy them sooo much but at the same time KNOW how healthy and nutritious they are makes what I do worthwhile!

Have a beautiful weekend and enjoy time with your loved ones, much love D x

INGREDIENTS

200g chopped dates
120g walnuts
70g desiccated coconut
50g raisins
1 tbsp heaped nutella/chocolate spread
1 tbsp heaped cocoa powder
1 tbsp sunflower oil
1 tbsp maple syrup

METHOD

• In a food processor, grind all the ingredients apart from the coconut into a paste ball

• Use a little oil in the palm of yours hands and roll out balls to a typical truffle bite size

• Dip and cover completely in the coconut and set aside on a plate.  Repeat for the rest of the mixture and chill in the fridge for at least an hour 

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These snowballs are joing the party over at Fiesta Friday #5 hosted by my friend Angie @ The Novice Gardener come join us x