After a big weekend I like to appoligise to my body by having something chockful of vegies. In the colder months this would usually mean an 'all vegies in the fridge' laden brown rice concoction, as it is getting warmer it turns into an all vegies salad.
Last nights delicious roast mushroom salad was the perfect detoxifying mix for my abused body.
4 large field mushrooms
Baby spinach
Snow peas
Asparagus
Lebanese cucumber - seeds removed
2 tomatoes - cut into quarters.
Half an avocado
Feta
Balsamic or Red Wine vinegar
Olive Oil
Fresh basil and coriander
Nuts of choice
Method in the Madness
Clean mushrooms, cut tomatoes, put in baking pan with drizzle of olive oil and vinegar. Bake in moderate oven for about half an hour.
Prepare asparagus, snowpeas, avocado and cucumber.
Whilst waiting, crank some music up and dance around the kitchen.
When mushrooms are looking sensational, blanch snow peas and asparagus for about 3 minutes then rinse under cold water.
Put spinach in bowls and then arrange the other ingredients on top, leaving the mushroom til last to be the centre piece of the salad. Sprinkle with feta, fresh herbs and raw nuts.
Voila. Body is happy. Forgiveness is granted.
I know it's quite similar to the "Yay Spring is Here" Green Salad but it was just so damned tasty I had to post.
Also......
After reading about Cindy and Michael's Chilli and lime roasted chickpeas on where's the beef? I had a go on Sunday night and turned out some really yummy little morsels of snacky goodness.
The basics - I soaked for 2 days, simmered for an hour, then baked with Morrocan spices, chilli flakes and olive oil for about half an hour. Some where moist and some crunchy. I ate the lot and skipped dinner. Mmm mmm :)
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