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Beetroot Salad

Ingredients:

1 small bunch Dandelion Greens
1 small head chicory
1 small head radicchio
1 medium beetroot, roasted
Nuts and seeds of your choice- sunflower seeds, pepitas, pine nuts, sesame seeds, walnuts and almonds
Optional: goat’s feta to top

Dressing:

1/2 medium lemon, juiced
2 Tbs. fresh thyme leaves
Cayenne pepper, to taste
1 clove fresh garlic, crushed, to taste
1/4 cup olive oil

Method:

Wash dandelion greens, chicory, and radicchio. Remove and discard tough stems, and tear into 2-inch pieces. Combine in medium bowl, and set aside.

Combine lemon juice, thyme, garlic and cayenne in small bowl, and whisk together to mix. Whisk in olive oil to blend well.

Season with celtic salt and pepper to taste, if desired.

Drizzle just enough dressing over greens to lightly coat leaves; toss to mix well.

Place roasted beetroot on top of salad leaves and scatter nuts or seeds and goats feta on top and serve.

This makes a wonderful side dish for some amino acid-packed lean protein such as grilled chicken, fish or tempeh. You can also crumble a little goats feta over it if desired.

Moorish Crunch Salad

By Jamie Oliver

A wonderfully crunchy salad, perfect as a side dish or with a barbecue.

Why we love it:

Tahini in the dressing gives you a lovely dose of calcium and along with the olive oil is packed with healthy fats. Rich in betacarotene from the carrots, combined with the fresh mint and parsley, this is a wonderful source of antioxidants too.

In making this salad, the variation in slicing versus matchsticks is for added crunch. If you are in a hurry you can always just use the coarse side of a grater for speed.

Ingredients

Serves 4

300g carrots, peeled

150g radishes

2 crunchy eating apples

1 small handful of raisins or sultanas

1 handful of fresh parsley, roughly chopped

1 handful of fresh mint, roughly chopped

4 tablespoons sherry or red wine vinegar

8 tablespoons olive oil

1 tablespoon tahini

sea salt and freshly ground black pepper

2 tablespoons sesame seeds, toasted in the oven

First of all, finely slice your carrots into matchstick-sized batons. Finely slice your radishes – you can leave a little of the tops on if you like. Quarter your apples, remove the cores and finely slice. Add all these to a bowl with the rest of the ingredients, apart from the sesame seeds. Toss together, carefully checking the seasoning, and serve with the sesame seeds sprinkled over the top. Eat straight away.

Optional extras

• Turn it into a warm salad by adding some pan-seared chicken, prawns or scallops which have been dusted with a little paprika.

• Make it more of a snack by frying some halloumi cheese until golden with some chopped fresh chilli and crumbling this over the top.

• Grill some pitta bread and serve stuffed with the Crunch Salad. Crumble in some feta cheese too.