There is something so delicious about fresh figs in a salad. Quail eggs are little powerhouse packets of goodness – I am so lucky to have my own hardworking ladies.
I served this salad on a gluten free wrap and added shredded cabbage, onion and carrots- once rolled was difficult to eat but well worth the challenge!
In the 70’s and 80’s it was trendy to have various pulses sprouting in jars around the house. I remember having jars of alfalfa and mung beans everywhere…along with the obligatory mustard and cress on cotton wool – slightly yellowing and curled at the edges. I did this because ‘everyone else’ did. I did enjoy them but the ‘fad’ soon ended.
Now, all these years on, once again I have jars with sprouting pulses in cupboards and in dark corners. This time however, I do it not only because I enjoy eating them but also because I know the health benefits that eating them brings.
I know that soaking and sprouting de-activates the acids and enzyme inhibitors present in the pulses preventing them from growing until the conditions are favourable. This de-activation then enables our bodies to digest and absorb the vitamins and minerals more readily.
Now I sprout a wide variety of legumes – lentils, chickpeas, quinoa and (of course my old favourite) mung beans, to name few.
Green lentil Quinoa Mung bean
I’m yet to try chia seeds – I’m sure they will but am just not sure how to as when they are soaked they get a mucilaginous coating. Any advice?
Preheat oven to 180c / Gas 4
Ingredients:
1 cup of rinsed and cooked quinoa
1 cauliflower cut in to small florets
1 tin of chick peas – drained
Coconut oil
1 tsp turmeric
2 tsps cumin
1 teaspoon cayenne pepper
(or any combination of your favourite spices)
Method:
Arrange the cauliflower, chickpeas and quinoa on a baking tray and sprinkle with the spices. Dot the mixture with coconut oil. Place in oven. After 10 mins remove and gently turn the ingredients to ensure all coated with coconut oil. Return to oven and bake until cooked and – about 30 mins.
Perfect eaten on its own or served with a poached egg on top. Also a great alternative accompaniment for a curry. Delicious cold as well.
I find avocado so versatile.This salad is so easy to prepare.
Ingredients: avocado, eggs, green leaves – rocket, watercress, spinach etc, and salad vegetables of your choice and feta cheese.
Method:
Cut an avocado in half and remove the stone. Crack an egg into each half – I used quail eggs. Pop in the oven to bake until the egg is the desired consistency. Prepare the salad base and top with the baked avocado/egg.
Watercress, tomatoes, pomegranate seeds and feta cheese was the base salad here
Jo's food bites. 