Link Love Sunday

Link Love Sunday | Add A Little

Hey guys! I’m back with another link love Sunday! I was gone last week because I’ve just had the best time and have been so busy eating all the food, going to museums, and ofcourse, shopping! I can’t believe I’m over halfway through my holiday – time is flying like nobody’s business!

This chilled cream of basil soup looks incredibly delicious!

This Thai vegetable crunch salad is exactly what I need!

This veggie burger with mustard sauce and slaw looks so good!

These summer fruit spring rolls are so fun! (shown above)

I would love this ramen now please!

This avocado tabbouleh sounds perfect.

Simplicity at its best.

This tune always puts me in the best mood!

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Butternut Squash & Lentil Salad

Butternut Squash & Lentil Salad | Add A Little

I’m a sucker for hearty salads, I can eat them whatever the weather and any time of year. Give me all the roasted vegetables and grains and your good to go!

Butternut Squash & Lentil Salad | Add A Little

I love salads because they are so versatile: this is a winning combination with the earthy lentils and sweet squash but if I had kabocha squash I would 10000% use that and you can also use quinoa or freekeh or millet in place of the lentils if you’re not a fan!

Butternut Squash & Lentil Salad | Add A Little

The great thing about this salad is it’s so quick to put together. I used an already cooked pouch of lentils (which I’m obsessed with) and toss through some vegetables. Feel free to use letover vegetables that you have – I love roasting a big batch to munch on through the week!

Butternut Squash & Lentil Salad | Add A Little

Butternut Squash & Lentil Salad vegan, gluten free, dairy free
Serves 2

This salad is delicious every season, whether you have it as a cold salad for lunch or a warm side to a dish in the evening. The earthy puy lentils go well with the soft and sweet squash as well as getting a slight crunch from the zucchini and tangy from the dressing.

1/2 butternut squash (pumpkin, or other squash varieties also works)
200g cooked puy lentils (you can also use beluga lentils)
1/4 zucchini, julienned
Apple cider vinegar
Extra virgin olive oil
Salt and pepper, to taste

Cube the butternut squash and put it in a bamboo steamer to let it steam for about 10 minutes, or until easily pierced with a fork.
You can also roast the squash with olive oil and salt in a 180ºC oven for 30 minutes, until caramelised and soft.

Set the squash aside while you prepare the lentils and zucchini.

Add the apple cider vinegar, olive oil and salt and pepper to the lentil and stir in the julienned zucchini.

Once the squash is cool enough to handle, add it to the bowl and stir well.

Once combined, serve.

This also keeps for a day or two in the fridge, so would make the perfect lunch option.

Butternut Squash & Lentil Salad | Add A Little

Zoodles with Thyme Sautéed Mushrooms

Zoodles with Sautéed Mushrooms | Add A Little

Don’t let the title fool you – although this dish sounds super simple, it’s anything but!

Zoodles with Sautéed Mushrooms | Add A Little

Zoodles are lightly sautéed so they still retain their bite but are topped with the most fragrant thyme and sake sauteed mushrooms to bring out the incredible earthy flavour.

Zoodles with Sautéed Mushrooms | Add A Little

Sake is like my secret weapon, of course you can use it interchangeably with white wine in this recipe, but either way, make sure you use something as it really takes this dish from boring to tantalising to your senses.



Zoodles with Sautéed Mushrooms vegan, gluten free, dairy free
Serves 1

This is a super light, healthy and quick dish to make but tastes amazing. The earthiness of the mushrooms are perfect with the light zoodles and the garlic infused olive oil that you add at the end bring the dish to an amazing close.

1-2 zucchini, spiralised (if you don’t have a spiraliser, look here!)
Handful of mushrooms
Fresh or dried thyme
Dash of sake (or white wine)
Extra virgin olive oil
Salt and pepper, to taste
Garlic infused olive oil (to serve)

Add some olive oil to the pan and sauté your zucchini with a pinch of salt.

After about 2 minutes, they should be lightly cooked but still retain their texture. Set aside.

Heat a non stick pan to high and without adding any oil, add your mushrooms and a pinch of salt.

Let them sit for a minute until they’ve browned on one side and then stir.

Add the thyme and black pepper and sauté until slightly fragrant, then add the sake.

Wait for the sake to evaporate and then you can add the mushrooms to the zucchini.

Serve immediately.

Zoodles with Sautéed Mushrooms | Add A Little