Adapted from a recipe in Yotam Ottolenghi’s Simple, this light and fresh soup that can be served chilled or warm. It’s is a wonderful starter to enjoy as part of a main meal, as it is made up of non-starchy veggies.
Tag: gluten free
Beetroot, carrot, ginger smoothie
A super easy, nutritious and delicious way to increase your veg intake! Made from beetroot, carrots, fresh ginger and water. This smoothie can be enjoyed as a snack or added to a meal to bump up the veg.
Burrito black bean egg rolls (high protein, high fiber)
A thin omelette stuffed with Mexican black beans, red pepper and a touch of cheese. This super nutritious vegetarian meal is perfect for a high protein breakfast, or as a light lunch paired with a fresh salad.
Moist & decadent beetroot chocolate squares (secretly healthy)
These incredibly moist chocolate squares are so indulgent that you can serve them to guests without even admitting that they are packed with wholesome ingredients. A super tasty and sneaky way to eat more veggies!
Baked aubergines with Mediterranean sardine salsa
This scrumptious Mediterranean-inspired dish is a delicious addition to a Mezze inspired meal, but works well as a starter or a light meal. Bonus – it’s also a really yum way to get your omega-3’s in, along with loads of other nutrients and fiber.
No oil added to this recipe, but a small drizzle of olive oil will definitely go down well here if you want. The salsa is pretty rustic, and you can add or remove ingredients based on your preference. Play around and have fun.
Baked aubergines with Mediterranean sardine salsa
A mezze-style recipe with zesty Mediterranean flavours
Ingredients
- 2 med aubergines sliced into thick 2 cm rounds (this prevents drying out)
- salt & pepper
Sardine Salsa
- 1 red onion finely chopped
- 1 tbsp lemon or lime juice
- 1 handful fresh parsley chopped
- 1 handful fresh coriander chopped
- 2 ripe red tomatoes chopped
- 10 green olives pitted and chopped
- 2 tbsp chopped preserved lemon if you don't have this, zest of one lemon or lime will do the trick
- 1 garlic clove minced
- 1 tin sardines oil drained
- salt and black pepper to taste
Instructions
- Preheat the oven to 220 C (200 fan)
- Season the aubergine rounds with salt and pepper, then place on a prepared baking tray. Bake for about 35 minutes, or until the rounds have browned and are cooked through.
- Meanwhile, make your salsa by combining all the rest of the ingredients in a medium bowl and seasoning to perfection.
- When your aubergines are ready, lay them out on a serving platter or plate and top with your salsa. Enjoy!
Notes
Nutrition information per portion (1/2 of the recipe): 222 kcal; 10.4 g fat; 16.4 g carbohydrate; 8.2 g fiber; 12.8 g protein.
Serves 2 as a light meal (served with a salad and some whole-grain bread), or 4 as part of a spread (with a few other dishes).
Fresh garden salad with secret dressing
A super fresh and light side salad to serve with pretty much any main meal. The secret is in the dressing – sweet and tangy made from three simple ingredients.
Classic hummus (oil-free)
Classic hummus that is rich and creamy, without necessary added oil. A delicious dip or spread for sandwiches and wraps.
Curried lentil soup with coconut & tomato
Adapted from a recipe in Yotam Ottolenghi’s Simple, this recipe uses mostly pantry staples yet is packed with flavour and nutrition.
Butternut, feta, sun-dried tomato salad
A super delicious throw-together salad of butternut, baby spinach, feta, sun-dried tomatoes. Dressed with a light balsamic and honey dressing.
Moroccan stuffed aubergines
Quick and easy roast aubergines with a bright red Moroccan lentil stuffing. This dish can be served as a main or even as a starter for your Middle-Eastern themed dinner party.