I know that a lot of people find them boring, but I honestly love big salad bowls. There are so many different things that you can add to them, the variations really are endless! Swap out the protein, change the healthy fat around, or just add a whole heap of different veggies to the bowl. Whatever you do or however you eat them, I find them absolutely delicious. Today, I thought that I’d share one of my favourite and most eaten salad bowls. Easy to put together, delicious and super healthy. Introducing my lentil salad bowl.
Tahini Free Hummus
I absolutely love hummus, it’s one of my favourite go to snacks. It tastes delicious with some crunchy veggies, gluten free crackers, a bowl of delicious crisps or even piled high on the side of a salad. There’s absolutely nothing about it that I don’t love! I always make sure that I have a pot (or two) in the fridge, and it’s usually homemade.
I always thought that hummus would be difficult to make, I thought it’d need tonnes of ingredients or take a million different steps to create. But that couldn’t be further from the truth! The recipe is actually so simple and easy to make and only takes about 5 minutes to put together. Hummus really is a staple in my diet and I can’t imagine not being able to enjoy my favourite snack!
Raw Apricot Snack Bites
These were the result of a little experiment. I really love having some healthy snacks on hand and lately, I’ve been making big batches of bliss balls and snack bites that last all week. They’re great to grab and go when you’re in a rush, and are the perfect little energy boost to keep you going all day.
I’ve been making the same sort of flavours for a while now. My ‘tropical bliss balls’ are refreshing and sweet, and my ‘date truffle energy bites’ are just what I need for rushed mornings, or taste delicious on top of some yogurt. But I wanted to make something completely different. Something that wasn’t full of dates, or packed full of seeds. I wanted something easy to make, filling and of course, completely delicious!
Lemon Fried New Potato Salad
Crispy new potatoes fried in butter & fresh lemon juice with a little thyme for added flavour. Finish off with a sprinkle of crunchy salt and there you have it, one of my favourite sides of all time. The flavours complement each other perfectly, and that little hit of salt at the end brings everything together. If you can’t tell, I love making these potatoes! They make a great chip alternative if you want something a little lighter, and go with almost everything.
They are also extremely easy and quick to make! Simply par boil some new potatoes, slice into discs and place in a pan with your butter, lemon, thyme and salt and fry until crispy and golden brown. They only take about 15-20 minutes to boil and 5 minutes to fry. So, are the perfect thing to whip up if you’re in a rush. Then you’re left with crunchy, crispy, soft, lemony slices of potato.
These potatoes also make a delicious salad topping. It might sound random, and I can’t quite remember how this came about, but you have to trust me on this! Place the cooked potatoes on top of a bed of mixed salad leaves with crunchy radish, soft peas, grated carrot and finish with chunks of avocado. It seriously is Spring on a plate! You can always add more additions to this salad; just use this as a base or a side dish to a larger meal. It is so versatile.
Lightly fried until crispy and golden brown. These potatoes are buttery with a delicious citrus twist which perfectly compliments the fresh thyme. Finish off with a dusting of crunchy salt and place on top of this delicious mixed leaf salad.
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|Prep Time||20 minutes|
|Cook Time||5 minutes|
|Passive Time||15 minutes|
- 1 handful Mixed Leaves
- 1/2 cup Cooked Peas
- 1 small Radish cut into rings
- 1 handful Grated Carrot
- 5 small New Potatoes boiled
- 1 teaspoon Butter dairy free, if required
- Juice of 1/2 Lemon
- 1 large pinch Fresh Thyme
- Coarse Sea Salt to taste
- Pepper to taste
- Start by assembling your salad. Place your mixed leaves, peas, radish and grated carrot on to a plate/in a bowl, and lightly mix. Set aside
- Add the butter and lemon to a non stick frying pan, and gently heat over a medium heat. Cut the boiled potatoes into thin slices, and place them in the pan with the butter/lemon mixture, add the fresh thyme. Stir it through, coating the potatoes.
- Fry the potatoes until they become golden brown and crispy, adding a little more butter/lemon juice as needed. Season with a little bit of pepper and a pinch of coarse sea salt
- Allow them to cool down slightly, and place on top of the salad. Squeeze a little bit of lemon on top as your salad dressing, and enjoy. The potatoes are best enjoyed warm, so be careful that you don't let them cool down too much!
Sweet Potato Cakes
Sweet potatoes are one of my favourite vegetables. They’re sweet, wholesome and taste completely delicious. I have them roasted pretty much every week, (it’s super quick and easy, you can find the recipe here) and always make sure that I have some sweet potato mash in the fridge, ready to liven up a salad. But I’ve been looking to do something different with them. I love them; but when you have a dollop of mash, or a few roasted fries every day, it can get a bit boring. That’s when I got the idea to make these sweet potato cakes.