Runner\'s World UK - 09.2019

IMMUNITY

ENHANCER

SKIN

SAVER

FUEL

SEPTEMBER 2019 RUNNERSWORLD.COM/UK 077

WORDS: FLORENCE MITCHELL. PHOTOGRAPHS: MITCH PAYNE. FOOD ST

YLING: SOPHIE HAMMOND AT HERS AGENC

Y. ALL RECIPES COURTESY OF HIPCH

IPS.COM

*ALL NUTRITIONAL INFORMATION

IS PER SERVING

3. Spicy salsa
   Sweet and spicy, this inventive take on a Mexican
   favourite is packed full of the phytochemical
   lycopene, known to reduce the risk of heart disease.


4. Baba ganoush
   Not only is this Turkish dip a great source of fibre,
   it’s also less calorie-dense than its chickpea-based
   cousin. Plus aubergine is rich in antioxidants.

1 This one’s a breeze. Simply

blitz all the ingredients

(except the chopped

tomatoes and coriander) in

a blender until well mixed.

Then add the tomatoes and

pulse until smooth.

2 Season to taste, stir in the

coriander and you’re done.

Any leftovers will keep in

the fridge for up to three

days. This also makes a great

marinade for chicken or tofu,

should you be so inclined.

2 Place the aubergines in a

plastic bag and seal. Once

they’ve cooled, peel them –

the skin should slip off easily

• then pop the flesh into a
  blender. Add the garlic
  purée and tahini, and blitz.
  3 With the blender still
  running, pour in the oil
  slowly until the mixture has
  a firm but smooth texture.
  4 Stir in the parsley, saving
  a little to sprinkle on the
  top, and season to taste. It’ll
  keep in the fridge for up to
  three days.

Kcals 35 / Fat 3g /

Protein 1g / Carbs 7g

Serves 8

1 tbsp Thai red curry paste

1 tbsp tomato purée

120ml malt vinegar

Juice of 3 limes

1 tbsp each ground cumin,

coriander and cinnamon

3 shallots, finely chopped

2 tsp garlic paste

½ tin of chopped tomatoes

30g coriander leaves,

finely chopped

Salt and black pepper

Kcals 243 / Fat 22g /

Protein 5g / Carbs 6g

Serves 8

3 aubergines

3 tsp garlic purée

120ml tahini

120ml olive oil

Flat leaf parsley, chopped

Salt and black pepper

1 Char the aubergines over a

flame on a barbecue or hob

until they’re black all over

and blisters form.