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Want to get your body in the best shape possible? The food we eat has a huge impact on our health – so it’s no wonder that eating properly is vital to your health and wellbeing. We all know that by eating the right food, you can boost your health and heal your body. But how do you know which foods to eat, without shelling out a small fortune for a nutirionist? We've got a delicious slow-cooked salad recipe from Superfood, Superjuice, Superhealth (Mitchell Beasley) to help cleanse, nourish and leave you feeling and looking amazing! Slow-cooked salad This salad is a delicious mixture of skin-friendly Mediterranean vegetables cooked on the barbecue. However, you don’t have to go out into the garden when it’s snowing, because this works just as well on a griddle or grill pan, or in a built-in stove-top griddle, if you’re lucky enough to have one.
- Courgettes 3, sliced lengthways
- Aubergine 1 large, sliced crossways
- Fennel 1 large bulb, cut into bite-sized chunks
- Red pepper 1, cored, deseeded and cut into
- Bite-sized chunks
- Yellow pepper 1 , cored, deseeded and
- Cut into bite-sized chunks
- Broccoli 1 head, broken into florets
- Wed onion1, cut into wedges
- White onion1, cut into wedges
- Extra-virgin olive oil 3 tbsp, plus a
- Little extra for frying the garlic
- Rosemary 2 large sprigs
- Garlic 2 cloves, finely chopped
- Manchego cheese 115g (4oz), (if you can’t find it, Parmesan will do), shaved into wafer-thin shavings
Heat the barbecue, grill or griddle pan. Lightly brush all the vegetables with the oil. Place
them on the heat, and do not touch them: they won’t stick unless you move them about. Cut the rosemary into 5cm (2in) lengths and put it on top of the vegetables. Turn the vegetables when they are ready – about 3–4 minutes. While the vegetables are cooking, put the garlic into a small frying pan with a little oil and cook gently until crisp and slightly golden. Do not overheat – it will burn and taste bitter. Drain on kitchen paper. When all the vegetables are slightly charred on the outside and tender in the middle, serve sprinkled with the garlic and the shavings of cheese.  Vital Statistics
The vitamin C and betacarotenes from the peppers, the essential oil fenchone from fennel, phytonutrients in the aubergine and all the cleansing properties of onions make this a fantastic salad.
Extracted from Superfood Superjuice, Superhealth, $39.99, Mitchell Beasley, available February 2009, pg 134-135. |
