Seasonal Summer Salad

Hi everyone,

I was planning to do a workout today, but I have injured myself, so I will be back on Friday with a brand new workout, all being well.

Last week I was standing about the kitchen just trying to think of what to make for dinner. You know when you just have some random ingredients lying around and you’re not sure what to make with them. Or if you should even try, just in case they don’t complement each other. Well I threw together this very healthy salad, and it is now my dish of the month, as I’ve made it nearly every day since!

This dish is full of essential nutrients. Vitamins, fibre, healthy fats, carbs and a little protein too and, it is very filling. You can eat it on its own as a snack or with some chicken, salmon or other protein as a part of a main meal.

Ingredients

• 100g (or so) of Chickpeas
• 30g half-fat cheese (the real kind) (grated)
• 8 slices of Cucumber (quartered)
• 2 small Carrots (grated)
• 6 Cherry Vine Tomatoes (quartered)
• 2 sticks of Celery (sliced)
• 2 Spring Onions (chopped)
• 1 medium Sweet potato (chopped up into smallish chunks)
• 4 Walnut halves (chopped)
• 8 Pecan halves (chopped)
• 1 small handful of Sunflower seeds
• A pinch of Salt

Method

Peel and chop the sweet potato and then place in a pot of water and boil until cooked.

While the potato is cooking, prepare all the green vegetables and add to a large bowl.

Add the tomatoes and a pinch of salt

Now add the chickpeas and mix

Add the grated cheese and the grated carrot and mix

Sprinkle the nuts and seeds, mix and then add the sweet potato at the end.

Spoon out onto a plate and enjoy your healthy food

Let me know the verdict on this recipe if any of you get the chance to make it.

Marianne