Recipes have been a little slower on the blog of late, and that’s been due to the launch of Ballet Blast my ballet inspired fitness concept I’ve been working on. It’s taken up a lot of time, far more than I initially imagined… but of course, I have been eating, creating and enjoying delicious food alongside. Why haven’t I shared it with you? The way I’ve been eating lately is very pick and mix style, a little of this and a little of that to create a nutritionally balanced and delicious bowl of food. A Balance Bowl! These recipes are a little different as they put more focus on getting delicious components together than compiling them into one. However, as this has become a quicker, easier and more attainable way to cook each day for me, I thought I should share these recipes with you too!
The Ingredients
Cauliflower:
1 cauliflower, trimmed and cut into florets
a handful of pistachios
Juice 1 lemon
Aubergine:
1 Aubergine
Tablespoon Olive Oil
Pinch of Salt
Chickpea:
1 tin of chickpeas
1 tablespoon of olive oil
1 teaspoon cumin
Pinch of salt
Other:
Pomegranate seeds
Parsley
Green Olives
Sun-dried Tomatoes
Dressing:
Juice 1 lemon
1 tablespoon olive oil
1 tablespoon sesame oil
1 teaspoon tamari
Method
Preheat the oven to 200°C.
Cauliflower: Place the cauliflower florets into a food processor and pulse until you get the look of cous cous/rice. You can also use a grater to do this. Heat a teaspoon of olive oil in a frying pan and add in the cauliflower, cooking for around 5 minutes until soft. Add in the lemon juice. You can chose to keep it raw – if you do – simply transfer to a bowl after pulsing and add in the lemon juice. Chop the pistachios and mix them in too.
Aubergine: Slice in half, and score into small checks. Drizzle over a 1/2 tablespoon of olive into each one, rubbing into the flesh. Season and pop them on a roasting tray lined with baking paper and leave to roast for around 30 minutes until cooked through.
Chickpeas: Rinse and drain your chickpeas. You may want to wrap them in a muslin to remove any water left. Add them to a roasting tray and toss with olive oil, cumin and salt. Place in the oven to roast for around 20-25 minutes until they become crunchy.
Add all three elements to your bowl when cooked.
Now add in the pomegranate, olives, sun-dried tomatoes and chopped parsley.
Sir the ingredients together for the dressing, pour over and enjoy!
