Baby Spinach & Apple Salad In Curd Lemon Dressing
Servings - 2
INGREDIENTS
Low fat yogurt - 100 grams
Lemon juice - 15 milliliters
Lemon zest - 1/4 teaspoon
Dried basil - 1/4 teaspoon
Celery - 1 teaspoon
Honey - 1 teaspoon
Black pepper - 1/4 teaspoon
Salt - 1/4 teaspoon
Sunflower seeds - 1 tablespoon
Baby spinach - 50 grams
Apples - 270 grams
PREPARATION
- In a bowl, add 100 grams low fat yogurt, 15 milliliters lemon juice, 1/4 teaspoon lemon zest, 1/4 teaspoon dried basil, 1 teaspoon celery, 1 teaspoon honey, 1/4 teaspoon black pepper, 1/4 teaspoon salt and mix it well.
- Take a pan, add 1 tablespoon sunflower seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
- In a bowl, add 50 grams baby spinach, 270 grams apples, roasted sunflower seeds, prepared mixture and mix it well.
- Serve.
Broken Wheat Salad With Chickpeas
Servings - 2
INGREDIENTS
Chickpeas - 100 grams
Water - 900 milliliters, divided
Broken wheat - 100 grams
Water - 800 milliliters
Salt - 1/2 teaspoon
Bell pepper - 50 grams
Olive oil - 1 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Lemon juice - 15 milliliters
Parsley - 1 tablespoon
PREPARATION
- In a bowl, add 100 grams chickpeas, 500 milliliters water and soak for overnight.
- Take a pan, add 400 milliliters water, 100 grams broken wheat and mix it well.
- Bring it to a boil. Boil for 5 - 7 minutes on medium heat.
- Take a pressure cooker, add 800 milliliters water, soaked chickpeas, 1/2 teaspoon salt and cover it with lid.
- Cook until you hear 5 whistles.
- Open the lid and remove it from heat.
- Take a dish, add 50 grams bell pepper, 1 teaspoon olive oil and mix it well.
- Rest for 15 - 20 minutes.
- In a mixing bowl, add boiled chickpeas, boiled broken wheat, bell pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 15 milliliters lemon juice, 1 tablespoon parsley and mix it well.
- Serve.
Quinoa Corn & Capsicum Salad
Servings - 2
INGREDIENTS
Water - 400 milliliters
Quinoa - 100 grams
Salt - 1/2 teaspoon
Olive oil - 15 milliliters
Lemon juice - 15 milliliters
Honey - 1 tablespoon
Dried oregano - 1 teaspoon
Chilli flakes - 1 teaspoon
Salt - 1/2 teaspoon
Boiled sweet corns - 100 grams
Bell pepper - 100 grams
PREPARATION
- Take a skillet, add 400 milliliters water, 100 grams quinoa, 1/2 teaspoon salt and mix it well.
- Cover it with lid and boil for about 5 - 8 minutes on medium heat.
- Open the lid and give it a nice stir.
- Remove it from heat.
- In a bowl, add 15 milliliters olive oil, 15 milliliters lemon juice, 1 tablespoon honey, 1 teaspoon dried oregano, 1 teaspoon chilli flakes, 1/2 teaspoon salt and mix it well.
- In a mixing bowl, add boiled quinoa, 100 grams boiled sweet corns, 100 grams bell pepper, prepared dressing and mix it well.
- Serve.
