I have been desperately trying to eat better, I have been on a semi diet for about four weeks now. I say semi, because I’ve totally indulged in rhubarb crumble, ice cream cones, strawberry truffles…you get the point. I started eating a porridge that contained quinoa, I read up on the benefits of eating it and they are pretty spectacular to be honest. Twice as much fibre as other grains, extremely protein rich. But let’s face it, although it has a semi nutty taste, it’s pretty boring. A bit like cous cous and brown rice, you need to pack it with flavour. So this salad was born, the dressing is based around what I used for my bruschetta. I’ve also gone a bit wonky and added raw sweet potato in it, but you know all those truffles!
Hummus is super versatile and you can make so many different options, I absolutely adore the roasted red pepper one you can get at Nando’s. My dip is spicy and sweet at the same time, a perfect balance. A great tang of lemon, but without the traditional tahini. Pair any crunchy spring vegetable with it, spread it on a wrap and add some halloumi. It is moreish and I couldn’t stop eating it. Super quick to make too.
As March is vegetarian month and I know a lot of you who read the blog are, I decided to do a hearty meal. For all of you meat lovers, this is simply delicious and you won’t miss the meat at all. It has mild heat, but if you want to make it a little hotter, just add another tsp of chilli powder or more fresh chillies. It is my first time experimenting with pulses, I’ve realised they are simple to cook, cheap to buy and go a long way. I will most certainly be using more of them in my cooking. Roasting the butternut squash, adds a great depth of flavour and a lovely texture. A great treat to take to work, freezable for up to a month. I hope you like it, don’t forget that if you make any of my recipes, to forget to let me know over on Twitter or Instagram.