Health & Life Magazine May 2017

FOOD & DIET
FRESH SUMMER SALAD
(SERVES 4)
For the salad:
1 avocado
1 red pepper
1 or 2 carrots
2 celery stalks
6 cherry tomatoes
A few handfuls of salad leaves, watercress or spinach
For the dressing:
2 tbsp tahini
1/2 lemon, juiced
2 tsp turmeric
1 pinch black pepper
1 clove garlic, crushed (optional)
Water (as needed)
1 pinch salt
Method:
Slice and dice the vegetables and put them in a large
bowl. Use a grater or mandolin for the carrots.
To make the dressing, start by mixing the tahini with
the lemon juice, garlic and spices until you have a thick
paste. Add water a teaspoon at the time and mix until
the dressing reaches your desired creamy consistency.
Enjoy a healthy, fresh, satisfying summer salad bursting
with antioxidants. Great as a side salad with dinner, or
as a hearty lunch.
GRILLED STUFFED MUSHROOMS
(SERVES 4)
Ingredients:
4 large Portobello mushrooms
1 cup chopped tomatoes
1/3 cup chopped olives
1/2 cup feta cheese, crumbled
2 teaspoons olive oil
1 pinch salt
Method:
Remove the mushroom stems and put them to one side.
Place the mushrooms facing downwards on a baking tray
and under the grill on medium heat for 6-8 minutes.
In the meantime, chop the mushroom stems finely and
combine them with the other ingredients in a bowl. Mix
well.
Take the partly grilled mushrooms out and spoon the
mixture onto them.
Place them under the grill again for 10 minutes, or until
the mushrooms are tender.
Serve hot.
Perfect as a starter or a main course with a helping of
roasted vegetables or a fresh salad.
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HEALTH AND LIFE