Recipes of the week

Aubergine pomegranate salad

Ingredients

• 1 aubergine
• 1 courgette
• olive oil (just enough to coat the vegetables)
• 1 large handful mixed salad leaves
• 1 dessert spoon full pomegranate seeds
• 2 tbsp plain yoghurt
• pinch smoked paprika
• juice of half a lemon
• 1 tsp honey
• small handful each of parsley and mint, roughly chopped
• chopped walnuts

Method

1. Pre-heat your oven to 200 degrees centigrade. Chop aubergine and courgette and mix in a large bowl with the olive oil
2. Spread on a large baking tray. Season with salt and pepper
3. Roast on the top shelf for 30 – 40 mins until golden brown.
4. Mix the yogurt, paprika, honey and lemon juice together in a bowl and season to taste.
5. Serve the cooked vegetables on a bed of salad leaves. Drizzle the yogurt dressing over and add the pomegranate seeds. Garnish with your herbs and walnuts

 Avocado mango salad
Ingredients

• lettuce, torn into small pieces 
• 1large avocado, diced
• 1 large mango, diced
• 2 tablespoons slivered almonds, toasted
• 2 tablespoons dried cranberries or dates
• 1 tablespoon olive oil and 1 tablespoon white vinegar for the dressing

       Method

1. Combine chopped avocado, mango, lettuce, almonds and dates in a bowl  
2. Whisk together the oil, vinegar, salt and pepper for seasoning  
3.  Add this dressing the salad bowl. Toss to combine

Banana coconut oat muffin

http://cookieandkate.com/2012/banana-coconut-muffins/

The only difference in my recipe is that I switch the flour to oat flour. T loves it for breakfast

My easiest breakfast (no recipe needed)

 

  

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Tanvee