5 Minute Beetroot Salad

All you need is 5 ingredients and 5 minutes to create a delicious and easy side salad.

I love beetroots – not only do they provide the most gorgeous colour but I love the deep earthy taste they bring to any dish.
One of my favourite ways to eat them is raw in a salad. Grating the beets are lovely, but I also love them julienned or spiralised because they give a lovely crunch and they are so sweet!

The simple dressing with apple cider vinegar adds a lovely tang to the dish and makes the salad so addictive – I could easily eat all of it in one go!

5 Minute Beetroot Salad vegan, gluten free, dairy free

This is a super quick salad that packs a punch of flavour. You can easily add any herbs you like – parsley and coriander both work really well in the salad and taste super fresh. Capers also work well for a salty kick! The salad lasts well for a few days in the fridge, but be warned that a lot of liquid comes out of the sweet vegeatbles. I also love mixing this in with a simple kale salad.

3 beetroot, grated
1 large carrot, grated
Apple cider vinegar
Extra virgin olive oil
Salt and pepper, to taste
Fresh herbs, optional

Combine the beetroot and carrot and optional herbs.

Mix in apple cider vinegar and olive oil to taste, as well as the salt and pepper.

Let it marinade for a while in the fridge and serve when ready.

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Spiced Squash & Kale Dahl

Ever since I tried Jasmine’s mung dahl, I had to find some way to recreate it. I mean, ofcourse I could have jus used the same recipe, but I really wanted to make something quick and easy that you can make straight away on any weeknight.

And in comes red lentils. Not only are they a super quick to cook (15 minutes!), they are a power packed with protein, vitamin C and E. Seriously can’t get much better than that!
The addition of squash makes it nice and filling whilst the kale adds a nice green punch as well as the bucket loads of iron (you know I can’t help but chuck a handful of greens into anything I make)!

This is also one of the simplest recipes ever, it all comes together in less than 20 minutes but it’s so filling and warming so I know it’s something I’ll be making all winter when it gets colder.

Spiced Squash & Lentil Dahl vegan, gluten free, dairy free
Serve 2

This is the ultimate winter comfort food. It provides you with all the nutrient you need as well as providing you with a super warming meal. I love serving this with steamed brown rice but it would also be delicious with chickpea flatbread or even on a bed of greens, I can imagine rocket would work perfectly with the pepperiness!
My method is a quick one, but if you have more time on hand, sautéing the onion with the spices first would provide a fantastic addition which would really add an extra depth. I should also add that this is inspired by flavours that I’ve tried, so the spices are no way what are normally used. I just love the flavour combination!
I highly recommending adding any fresh herbs, like coriander, that you have on hand. It adds a wonderful freshness to the dish which contrasts with the warm dahl.

About 1 cup red split lentils
1 1/2 – 2 cups water (you want double the amount of water to lentils)
1/2 butternut squash, cubed
3 large handfuls of kale
Sprinkle of cinnamon, paprika, turmeric and cumin
Salt and pepper, to taste

To serve: chopped tomatoes, coriander, rice or chickpea flatbread.

Rinse the lentils well and in a pan, combine with water.

Let the water boil then turn the heat down to simmer and let the lentils cook for about 10-15 minutes, stirring along the way and adding any more water if necessary.

While that’s happening, steam your cubed squash for about 15 minutes, depending how small they are cubed.

Once both the lentils and squash are done, combine in a pan with the fresh kale. If you are adding your sauteed onions, please do so at this point.

Add salt, pepper, spices and stir.

Allow to cook for a few minutes so the flavours can combine and serve.

I like to top mine with freshly chopped cherry tomatoes for a hit of sweetness and freshness.

 

 

Zoodles with a Herb & Tahini Dressing

I seriously think this is one of my most beautiful posts – just look at the colour of all these beautiful vegetables!

Not gonna lie, there is a slight photo overload but I don’t even care because I could stare at these zoodles forever. Just imagine if I had some edible flowers on hand. *heart eye emoji*

Not only do these look incredible, but they taste amazing too! I’ve seriously been living off this recipe, plus a few add ins, ever since I got back to London!

So how’s everyone been? I can’t believe summer is pretty much over – I guess I was having so much fun that it went by like a flash!
I’m actually quite excited about Autumn though – not too cold that my circulation stops but also cool enough to layer up and be cozy!

Zoodles with a Herb & Tahini Dressing vegan, dairy free, gluten free
Serves 2

This is a beautiful and easy lunch idea. It makes the most of the wonderful summer produce and highlights all the flavours. The dressing gives it a nice creamy richness whilst the herbs lift the dish and add a nice spark of flavour. Feel free to add in any extra vegetables, I love adding cherry tomatoes as they add a lovely sweetness, but fruits like pomegranate works equally well to add a pop of colour and sweetness!

2 zucchini (any colour)
1 tbsp light tahini
1 tbsp lemon juice (or substitute with apple cider vinegar)
Water, to thin it out (start with a teaspoon and work your way up until desired consistency)
Herbs of your choice, I like coriander and parsley
A few radishes, sliced thinly
Sea salt and black pepper

To make the dressing, mix the tahini, lemon juice and water.

When fully combined, add the herbs and salt and pepper.

Leave the dressing to the side and spiralise your zucchini. You can also use a julienne peeler.

Mix the zoodles and the dressing and leave to ‘marinade’ for about 10 minutes so the zoodles soften slightly.

When ready to serve, top with radishes and remaining herbs, as well as any other vegetables or fruits.