Guide to Freshlook Colorblends - Color Me Contacts

Guide to Freshlook Colorblends - Color Me Contacts

Pink Lady apple, rocket, chickpea and feta salad

Pink Lady apple, rocket, chickpea and feta salad

Serves: 6-8, prep time: 10 mins

Ingredients

3 tbsp sherry vinegar
2 tbsp olive oil
1-2 tsp grated horseradish, to taste
a pinch of caster sugar
salt & freshly ground black pepper
2 tins chickpeas, drained & rinsed
3 large or 4 medium Pink Lady apples,
cored and chopped
140g rocket (2 bags)
a small bunch of mint leaves chopped
200g feta cheese, crumbled

Method

In a large bowl, whisk together the sherry vinegar with the olive oil, horseradish and caster sugar. Season to taste with salt and freshly ground black pepper.

Stir through the chickpeas and chopped apple, making sure everything is well coated in dressing. At this point the salad will keep for 24 hours in the fridge.

Once you are ready to serve, lightly toss through the rocket and the mint and pile into a serving dish.

Finally, crumble the feta on top and serve.

 

Serves 4, prep time: 10 mins, cook time: 20 mins

Ingredients

2 plum tomatoes
3 garlic cloves, unpeeled
25g butter
olive oil
1 small white onion, finely chopped
1 tbsp. fresh oregano, chopped
2 fresh bay leaves
1 red chilli, finely chopped,
or 1 tsp. Chipotles en adobo
(from Sainsbury’s or online from The
Cool Chile Company)
sea salt, freshly ground black pepper
2 tins/cartons of black beans, drained
1 litre stock (e.g. Marigold bouillon)
juice of 1 lime

Black bean soup with salsa by Dr Alli Godbold

Method

Dry roast the tomatoes and garlic in a heavy based pan until blackened. Remove the skin.

Meanwhile, heat the butter and a tbsp. of oil in a large, heavy based pan and when the butter
foams add the onion and herbs.

Sweat for about 10 mins. and then add the garlic.

Cook for a few minutes before adding the skinned tomatoes and chilli/Chipotles.

Season well with salt and pepper. Cook gently for a few minutes and then add the drained beans, the stock and lime juice. Simmer for about another 10 mins.

Whizz with a hand blender - briefly for a textured soup, longer for a smooth soup.

Pour the soup into bowls, add some salsa.

Part of Alli Godbold's 7 Day Low GI Kick Start Plan for YorkTest

 

Warm salad of tenderstem broccoli and chickpeas

Serves: 4, prep time: 5-10 mins, cooking time: 5 mins

Tenderstem broccoli has mild, yet vibrant flavours, providing a wonderful cooking canvas for any flavour

Ingredients

2 tbsp olive oil
1 tsp cumin seeds
1 clove garlic, thinly sliced
1-2 small red chillies, finely chopped
200g Tenderstem broccoli, cut into whole florets and slice the stems cut into diagonal spears
200g chickpeas boiled/canned
1 medium red onion, thickly sliced
1 medium red pepper, cut into julienne
2 tbsp limejuice
Sea salt & black pepper
A handful of chopped coriander

Method

Heat oil in a non-stick wok, sauté cumin seeds and garlic to translucent, and add red chilli and broccoli and sauté for 1 minute. Add chickpeas, onion and red pepper.   

Sauté for 30 seconds and remove from heat and add limejuice and correct the seasoning with salt and pepper. Toss through the coriander and serve immediately.

 

Energy wrap with slow releasing carbs to keep you going

Energy wrap with slow releasing carbs to keep you going

Serves: 1, prep time: 5 mins

Ingredients

1 wrap, such as the Wheat and White Mission Deli
75g drained tinned Puy lentils with 1/2 tsp concentrated vegetable stock added
40g frozen soya beans
1/4 an apple (Pink Lady) finely diced, or pomegranate seeds
1tsp extra virgin olive oil
15 fresh mint leaves, washed and finely chopped
Zest of 1/4 lemon
1/2 - 1tsp lemon juice
Black pepper to season

Method 

Put the cooked Puy lentils in a bowl and cook the frozen soya beans in water for 3 minutes and drain. Add to the bowl.

Peel and very finely dice the apple and add to the bowl.

Add the remaining ingredients and stir until mixed.

Place the mix in your wrap. Fold up and enjoy!

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