Eat yourself healthy
- by Vanessa Darlington
- •
- 16 Aug, 2017
- •
Seasonal vegetables and recipes
Eating seasonal fruit and vegetables is the healthy option for those of us who want too boost our immune systems to be prepared for those winter blues. When buying, look out for the Red Tractor Logo http://redtractor.org.uk. This is a sign of quality an standards which are regularly checked.
Check this out for a colourful salad on a hot summers day!
Strawberry, goats cheese, watercress and walnut salad
1 bunch of watercress
300g broad beans in pods
350-400g strawberries
200g medium hard goats cheese (or feta)
2 handfuls of mild salad leaves
100g walnuts
1 tbsp icing sugar
3 tbsp of runny honey
juice of a lemon
3 tbsp virgin olive oil
Using a plastic bag, place the walnuts inside and toss around with the icing sugar so that they are well coated. Add a tablespoon of water. Remove the contents of the bag and put them on baking tray to roast for 15 mins at 150 degrees celsius.
Remove from oven and leave to cool.
Remove beans from their pods, cut up the strawberries, salad leaves and crumble the goats cheese on top.
For the dressing:
mix together the honey, lemon juice, olive oil and season.
Put everything into a salad bowl and sprinkle on top the roasted walnuts. Pour over the dressing and serve with a glass of iced spring water and a slice of lemon.
Bon apetit!!
Strawberry, goats cheese, watercress and walnut salad
1 bunch of watercress
300g broad beans in pods
350-400g strawberries
200g medium hard goats cheese (or feta)
2 handfuls of mild salad leaves
100g walnuts
1 tbsp icing sugar
3 tbsp of runny honey
juice of a lemon
3 tbsp virgin olive oil
Using a plastic bag, place the walnuts inside and toss around with the icing sugar so that they are well coated. Add a tablespoon of water. Remove the contents of the bag and put them on baking tray to roast for 15 mins at 150 degrees celsius.
Remove from oven and leave to cool.
Remove beans from their pods, cut up the strawberries, salad leaves and crumble the goats cheese on top.
For the dressing:
mix together the honey, lemon juice, olive oil and season.
Put everything into a salad bowl and sprinkle on top the roasted walnuts. Pour over the dressing and serve with a glass of iced spring water and a slice of lemon.
Bon apetit!!