BLISSBOWLS
Makeover your salads with these nutritious and delicious recipes. Packed with an assortment of textures and flavours, they’ll satisfy your palate as well as your appetite
Compiled by Francesca Specte
SIX HEALTHY RECIPES
PAPRIKA CHICKEN AND SPELT SALAD
Serves 4
2 tsp olive oil
1 tsp smoked hot paprika
Zest of 1 lemon and juice of ½
Sea salt and black pepper
1 small chicken, about 1.5kg
300g cherry tomatoes
150g fine green beans
200g spelt, rinsed
700ml chicken or vegetable stock
3 spring onions, finely sliced
½ cucumber, cut into chunks
3 handfuls watercress or rocket
8 pitted kalamata olives, halved
For the dressing:
1½ tsp dijon mustard
1 tsp capers, chopped
2 tbsp red wine vinegar
1 tbsp olive oil
Juice of ½ lemon2 tbsp chopped flat-leaf parsley
1 Preheat oven to 200°C/180°C fan/gas mark 6. Mix oil, paprika, lemon zest and juice; season and rub all over the chicken. Marinate for 20 mins.
2 Roast chicken for 1 hour; baste during cooking, then add tomatoes to the tin for final 20 mins.
3 Blanch beans for 3-4 mins, drain and cool; put in bowl. Cook spelt in pan with the stock for 20 mins. Drain.
4 Shred roast chicken; add to bowl with tomatoes, spelt, onion, cucumber, leaves and olives. Whisk all dressing ingredients together; pour over salad.
Move over lettuce and toms
Chicory has anti-inflammatoryanti-inflammatory can reduce arthritis properties, which symptoms
SUMAC SWEET POTATO, FIG AND CHICORY SALAD
Serves 4
4 small sweet potatoes,
about 1kg, washed
75ml melted coconut oil
1 tsp sumac
Sea salt and black pepper
2 heads of chicory (Belgian endive),