Middleburgh Asides
Time for healthy eating. Doctor says I have to loose weight. Wife says I'm shameless
Carrot and Chickpea Salad
Ingredients
- 4 large carrots peeled and grated
- 1.5 tbsp rice vinegar
- 2 tsp soy sauce
- 1 tsp sesame oil (adds flavour)
- 1.5 tsp virgin olive oil
- 1 large can (425g) dained/washed chickpeas
- 1 bunch chopped spring onions
- 2 tbsp toasted (white) sesame seeds
- fresh ground black pepper
Method
- make dressingb by whisking the liquids together
- add carrots, chickpeas and chopped oinions and toss
- season with pepper, spinkle seasame seed over top
- eat
If you make a half prtion of this you can use rest of the can of chickpeas in a chicken couscous
Sweet Potato Salad with Red Onion, Feta and Olives
Ingredients
- 1 large red onion thickly sliced (wedges)
- 2 large (about 680g) sweet potatoes peeled and sliced about 2cm thick
- 1.5 tbsp Olive Oil
- 2 tbsp balsamic vinegar
- 50gm black pitted ollives
- large handful chopped fresh basil
- 75g crumbled feta
- salt and fersh ground black pepper
Method
- brush potato slices and onion wedges with mixed balsamic vinegar and oil
- Cook for 20mins in preheated oven 190C/gas mark 5 or until soft turning potato slices after 10 mins
- remove allow to cool, cube potato and cut onion into smaller pieces and add olives
- sprinkle feta and basil, gently stir in, season
- eat
Labels: MIDDLEBURGH, Salad, Virgins
Posted at 2/06/2013 10:03:00 pm by David Middleburgh
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Dave Middleburgh
