The Herb Diaries

The Herb Diaries has reclocated to www.theherbdiaries.com no new recipes will be posted here


8 Comments

Roasted Squash and Tomato Salad with Lentils, Kale and Spicy Seeds

Image
My favourite thing about the holidays is having so much time on my hands. When I am not in a rush, there is no way I would rather spend my day than cooking, and then having a leisurely meal with my friends or family. This recipe came about from one of those days after Christmas. My sister and I spent all morning in the kitchen making this salad and my Baked Kale and Parsley Falafel for  a late lunch with our parents. I am sure we could have cooked it up much quicker than we did, but we were both completely content pottering around the kitchen, drinking tea and chatting.
It may seem like there is a lot going on, but it really is much easier than it seems, and the end result is so worth it. Apart from my dad looking a little surprised when we explained there wasn’t going to be any meat, it went down a storm, and it was such a filling and comforting meal for a cold day. The falafel was a delicious addition although not completely necessary, but do not skip out on the dressing if you just make the salad – it is amazingly creamy, and adds a much needed sharpness to the earthly sweetness of the roasted butternut squash.
Butternut squash is packed full of B vitamins which do wonders for your body – they can help ease migraine pain, relieve stress, aid memory and help increase serotonin production, keeping you healthy and happy. It will also provide you with lots of immune-boosting vitamin C, which is perfect for the miserable January weather. Kale is a nutritional powerhouse and lentils have so many more benefits than people usually think – not only are they a great source of protein and slow released energy (helping you feel fuller for longer) but they contain folate and magnesium which are key to heart health.
 
Ingredients:
 
Serves 4
 
1 butternut squash, do no throw away the seeds
2 handfuls of cherry tomatoes
Olive oil
Salt and pepper
Rosemary
1 carrot
1 stick of celery
1 1/2 cups of lentils (soaked overnight or for as long as possible)
2 handfuls of kale
Seeds from the squash
Paprika
Cumin
 
For the dressing:
 
1 tbsp tahini
Juice of 1/2 lemon
Pinch of paprika
Olive oïl
Sea salt
 DSC_0307DSC_0304Method:
 
De-seed the squash and chop it into chunks. Drizzle it with olive oïl and sprinkle with salt, Pepper and fresh Rosemary, then roast at 180°C until it is soft – this will take about 40 minutes. When it has been cooking for about 30 minutes, chuck the cherry tomatoes in with the squash so they are ready at the same time.
Finely dice the carrot and celery and fry in a little olive oïl. Bring the kettle to the boil, and in boiling water and the lentils and let it simmer until the lentils are cooked – they will soak up lots of water, but you may need to drain the rest before mixing the lentils into the salad.
Blanche the kale quickly in boiling water, just enough to soften it, then leave to drain.
Toss the squash seeds in olive oïl, good quality salt and a sprinkling of paprika and cumin, then cook in a frying pan on a hob, tossing them often, until they are nicely browned. Watch them carefully because they will burn very quickly.
For the dressing, simply whisk all ingredients together, altering quantities to your taste.
 
Once everything is ready, toss it all in a big salad bowl, sprinkle with spicy squash seeds and drizzle with tangy lemon-tahini dressing and serve!
Advertisements


Leave a comment

Garlic Mushroom, Avocado and Quinoa Salad

Image

I am starting to fully understand what people mean when they say that Paris in August is not really Paris…. to me it is a buzzing, lively city, but to those who know it well, it is a ghost town.

After the failed attempt at visiting the famous juice bar, I psyched myself up and decided that a morning at the market was a good idea. I could stroll in the sunshine, buy some nice fresh vegetables, then come back and make myself a delicious fresh salad for lunch.

Image

But when I arrived, this was the only stall open. I am still a little confused by french opening hours (things don’t open on Mondays, and then everyone takes a few hours off at lunch time…) so I have no idea if I got there too late, or the summer holidays are to blame.

Image

Luckily I found enough to get by with! It is summery, filling, not too heavy and combines so many of my favourite ingredients…. garlic, mushrooms, basil, avocado and sundried tomatoes.

Mushrooms are always thought of as kind of empty calories. So many people don’t like them, and those that do would never really count them as vegetables, probably because they’re such a dull colour, but they’re actually full of vitamin B which can help reduce tiredness. They are naturally low in fat, and only 4 of these babies make up 1 of your 5 a day!

Image

Avocado has been a firm favourite of mine since a very young age. They are often avoided due to their high fat content, but people forget that there are so many bodily functions that require fat. Avocados have a wide range of anti-inflammatory benefits, including the nutrients they contain which can help prevent arthritis. Fat is needed for the absorption of fat-soluble vitamins, since not all nutrients are water-soluble. Whilst eating a salad without avocado will provide you with lots of great vitamins and nutrients, adding avo can increase their absorption into the body by 200%! The majority of the fat found in avocado is monounsaturated, which is a key component in a balanced diet, they have a high fibre content… I could go on forever. Most importantly they are delish!

Image

Ingredients:

(serves 2)

2-3 cups cooked quinoa

(I actually used a quinoa/bulgar mix that I found out here, but you can use plain quinoa)

3 big handfuls of lambs lettuce

8 mushrooms

6 sundried tomatoes

1 small bunch of basil

2 cloves of garlic

Drizzle of olive oil

1 avocado

Method:

Thinly slice the garlic and fry with a drizzle of oil and the chopped mushrooms until the mushrooms are golden brown. Chop the basil, avocado and sundried tomatoes. Once the mushrooms have cooled, toss all ingredients except the avo in a big bowl. Plate up the salad and add the sliced avocado. Sprinkle with more basil and a drizzle of balsamic vinegar (if you like).

Image