Butternut Squash, Kale and Chickpea Summer Salad

Last week Catie and I undertook a week of 'clean eating', and this recipe was definitely one of our favourite evening meals. Despite being a fairly simple salad, the roasted butternut squash and chickpeas make this dish suprisingly filling, whilst the pomegranate, lemon and lime add a sharp tanginess. I also think that serving it hot makes it seem like a heartier meal rather than just a lunchtime salad, so despite being extremely good for you, you still feel satisfied and full at the end of a long day. Kale is a well established 'superfood', being rich in Vitamins A, B, C and K as well as being low in calories and virtually fat free - perfect for those getting into shape for summer. You could also add some chicken to the salad if you fancy a non-vegetarian version. A good student trick when using root ginger is to store it in the freezer, and then you can use it whenever needed as it lasts for ages. A more detailed post on our clean eating week will be coming soon with more healthy recipes.

To serve two you will need...

1/2 a butternut squash, peeled and cut into cubes

200g curly kale

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 tbsp of fresh ginger, grated

1 tin of chickpeas, drained

1 tbsp lemon juice

1 tbsp lime juice

Seeds from 1/2 a pomegranate
1/4 tsp salt

You will need to...

- Pre-heat the oven to 200C.

- Place the butternut squash cubes on a baking tray, season and drizzle with olive oil and place in the oven for approx 40 mins or until soft.

-Meanwhile in a large saucepan, soften the onion in a little olive oil over a medium heat. Once soft add the garlic and ginger contine to cook for a minute.

-Add the kale to the pan and stir for a minute until it begins to wilt then reduce the heat and cover for 10 mins.

- Add the drained chickpeas, stir and cover for another 5 minutes until they are warmed through.

-Remove from heat, add the roasted squash, pomegranate seeds, salt, lemon and lime juice stir and serve immediately. 

Enjoy, Z and C x

Quinoa Superfood Salad

If you have found yourself falling off the January detox bandwagon (or Zoe's Apple Strudel led you astray) then this salad is the ideal tasty-yet-virtuous dish to get you back on the straight and narrow. This is my simplified student-friendly version of Gizzi Erskine's Superfood Salad recipe, and is as packed with colour and flavour as it is with healthy, nutritious goodness. I've seen quinoa recipes popping up all over the place for ages now, and after trying it in this dish I am converted. When cooked properly it is totally delicious, satisfyingly filling, and full of flavour, not bland in the slightest as I have found before. The key is toasting it in a dry pan before simmering in water, as it adds a rich nutty taste that I think is difficult to get with alternatives such as couscous. Great for lunch or as a light supper, this salad can be served solo, or for something a little more substantial top with shredded chicken or some flaked trout or salmon. 

To serve one person you will need...

Dressing

1 tsp lemon juice

1 tbsp extra virgin olive oil

1 tsp Dijon mustard

Seasoning

Salad

60g quinoa

1 strip of lemon peel

A pinch of dried mixed herbs

Salt & pepper

1 large chopped handful kale, blanched for 30 seconds in boiling water (substitute with broccoli if you can't find kale)

1/2 avocado, chopped

1 spring onion, sliced

1 cooked beetroot, (I buy the pre-cooked vacuum packed ones from any supermarket) chopped

4 radishes, thinly sliced

1 chicken breast (cooked and shredded) or 1 fillet salmon/trout (cooked, skinned and flaked) 

You will need to...

- Put the quinoa into a small, dry saucepan and toast on a fairly high heat for a few minutes until golden brown. Keep shaking it around the pan to stop it burning.

- Pour over roughly 120ml water, add in your lemon peel, herbs and seasoning and cover with a lid. Bring to the boil and simmer for ten minutes, then remove from the heat but keep the lid on and leave to steam for a further five minutes.

- To make the dressing, combine the mustard, oil and lemon juice - season to taste. 

- Drain the blanched kale well with kitchen paper and stir into the cooked quinoa. Stir in the avocado, spring onion, beetroot, radishes and dressing, ensuring everything is well combined and coated with the mustardy dressing. 

- Serve with your chicken or fish ontop.

Enjoy! C x