Fit_Well_October_2017

Beetroot & goat’s cheese salad

YOU WILL NEED

» 1 butternut squash (about 1kg),

peeled, deseeded, cut into chunks

» 1tbsp avocado oil

» ½tsp cumin

» 1tsp smoked paprika

» 1tbsp maple syrup

» 75g pecans

» 1 pomegranate

» 1 can cooked green lentils

» 100g blueberries

» 1tbsp olive oil

WHAT TO DO

1

Preheat oven to 200°C, Gas 6.

Rub squash in the avocado oil,

cumin, paprika and salt and

pepper. Roast in oven for 40 mins

until golden and cooked through.

2

Meanwhile, place the maple

syrup and pecans in a pan,

Heat for 3 mins, stirring well

until golden, then leave to cool.

Remove pomegranate seeds.

Drain the lentils from the can.

3

When the squash is cooked,

add blueberries, lentils, a pinch

of salt and olive oil to the tray,

and stir well. Place tray back in oven

for 5 mins to roast a little longer,

then serve with the pomegranates

and pecans sprinkled over the top.

>> Recipe from Madeleine Shaw

in partnership with British

Summer Fruits

Gluten-free super salad

YOU WILL NEED
» ½tbsp oil
» 1 onion, peeled and finely
chopped
» 1tsp cardamom pods, bruised
» 1tsp coriander seeds, lightly
crushed
» 40g freekeh or bulgar
wheat, soaked in cold water
for 15 mins
» 500ml vegetable stock
» 1tsp extra virgin olive oil
» Juice of ½ lemon
» Large handful of flat-leaf
parsley, finely chopped
» 300g pack cooked beetroot,
cut into wedges
» 75g soft goat’s cheese,
thickly sliced
» 25g roasted mixed nuts,
chopped

» 1tbsp pomegranate molasses

WHAT TO DO

1

Heat the oil in a medium,

heavy-based saucepan,

add the onion and cook

until softened. Add the spices

and some salt and pepper,

cook for another minute, then

add the freekeh and mix well.

2

Pour in stock, bring to

the boil, then simmer for

20 mins. Take off heat,

cover and set aside for 5 mins.

3

Stir in olive oil, lemon

juice and parsley, and

season. Divide into 2

portions, top each with half

the beetroot, cheese and nuts.

Drizzle over the pomegranate

molasses and serve.

2

L ow

cal

Gluten

2 sat fatLow free

400 calories

19g fat (2g sat)

38g carbs

Prep time 10 mins

Cook time 45 mins

Serves 4

450 calories

21g fat (8g sat)

42g carbs

Prep time 15 mins

Cook time 25 mins

Serves 2