Health & Nutrition
mindbodygreenVerified account @mindbodygreen 17 minutes ago
If the sound of @lizmoodyhere‘s Spiced Chickpea Salad, Cauliflower & Green Peas Coconut Curry, + Tomato Butternut Squash Dal make your mouth water, click here:
They’re packed with gut-healing, anti-inflammatory ingredients.
mindbodygreen.com
100g baby/new season potatoes (or 2cm cubed Roosters)
½ fennel bulb, finely sliced
1 small courgette
50g cook lentils
30g pomegranate seeds
10 green beans, topped and tailed
10g sunflower seeds
For the dressing:
2tbsp olive oil
Juice of 1 lemon
½ tsp dill
1tsp chopped parsley
Cook the potatoes in salted boiling water until tender, drain and once cool enough to handle cut in half. Place into a mixing bowl. Cook the green beans in the potato water until tender and place into the bowl.
Take a vegetable peeler to make ribbons of courgette and place into the bowl.
Add the finely sliced fennel, cooked lentils and pomegranate seeds.
Make the dressing by simply mixing all the ingredients together and pour over the salad. Mix well and serve with a scattering of sunflower seeds.
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 226 | 11% |
| Energy (KJ) 940 | 11% |
| Fat 14g | 20% |
| Saturated Fat 2g | 10% |
| Total Sugars 5g | 5% |
| Salt 0.3g | 5% |
https://potato.ie/recipes/mediterranean-potato-greens-salad/
mindbodygreenVerified account @mindbodygreen 17 minutes ago
If the sound of @lizmoodyhere‘s Spiced Chickpea Salad, Cauliflower & Green Peas Coconut Curry, + Tomato Butternut Squash Dal make your mouth water, click here:
They’re packed with gut-healing, anti-inflammatory ingredients.
mindbodygreen.com
100g baby/new season potatoes (or 2cm cubed Roosters)
½ fennel bulb, finely sliced
1 small courgette
50g cook lentils
30g pomegranate seeds
10 green beans, topped and tailed
10g sunflower seeds
For the dressing:
2tbsp olive oil
Juice of 1 lemon
½ tsp dill
1tsp chopped parsley
Cook the potatoes in salted boiling water until tender, drain and once cool enough to handle cut in half. Place into a mixing bowl. Cook the green beans in the potato water until tender and place into the bowl.
Take a vegetable peeler to make ribbons of courgette and place into the bowl.
Add the finely sliced fennel, cooked lentils and pomegranate seeds.
Make the dressing by simply mixing all the ingredients together and pour over the salad. Mix well and serve with a scattering of sunflower seeds.
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 226 | 11% |
| Energy (KJ) 940 | 11% |
| Fat 14g | 20% |
| Saturated Fat 2g | 10% |
| Total Sugars 5g | 5% |
| Salt 0.3g | 5% |
https://potato.ie/recipes/mediterranean-potato-greens-salad/
